You can get great 'old skool' pizza from a lot of other places in the NY metro area at a fraction of the price- pizza that may not be made with a dough that's been fermented a couple of days, but a same day or an overnight dough with a boatload more character than DiFara's.
DiFara's pizza only 'works' for people that don't appreciate properly fermented dough- ie, tourists. Most native NYers may not know the first thing about fermentation, but they know a good crust when they taste it. Most of us were weaned on pizza. It's in our blood.
Difarra has been in NEW YORK for 50 years.. NEW YORK!! the people have spoken! he is still there.. long before he was a tourist clown to entartain the tourists, through the 60's 70's 80's and 90's! you saying all those people in brooklyn in the 60's to the 80's didnt know the first thing about pizza?
he would have closed down back in the 70's if that was the case..
then again, half America have no idea what a real pizza is, when places like Dominos, papa johns, little ceasers and pizza hutt can stay in business..
unfortunately we meet Difarra now when he is in his 70's.. he probably can't be bothered.. but im sure back in the days the 60's or 70's for him he was a GUN on the oven!
yes pizza has changed a lot in the past 20 years, we see more higher grade ovens! more variety of cheeses, tomato sauce etc.. more skilled pizziolos coming over from napals working wood fired ovens, different toppings, different people...
sure maybe Difarra never made an Amazing pizza..and he just coasted through with customers.. but now he is being labeled a legend for his longevity .
sure there are people making better pies than him.. I am one of them
it's a landmark.. what do you do...