As far as the color....the back table at DiFara is something of a photo/video graveyard. The overhead fan causing a light-shadow staccato over the pizza and those sea green walls reflecting in the metal pizza serving trays make for some seriously green-blueish cast to just about any photo/video taken back there.
Regardless of the color, the crust does look a little anemic....good choice of words Scott. To start, the two round pies I had would have benefited from more time in the oven....a little undercooked. Add in DeMarco's preference for a 2-3 hour quick rise for his dough and it adds up to anything but a great pizza crust. His pizza crusts are normal in every sense of the word. If he didn't have those old school higher temperature deck ovens (about 750°F) to crisp and char the bottom of the dough, it would be worse.
Everyone is familiar with the powerful combination of high quality cheeses DeMarco uses (fior-di-latte, bufala and grana padano), and it is an excellent combo, but to me the unsung hero is the sauce. The DiFara sauce is delicious. It's the only pizza I have ever eaten that I consider very good even though the crust is middle of the road.
If Dom were to make a really good dough the pizza would be very much over the top, but when people stand on-line for 2 hours to get a slice, I guess why bother? The square slice at DiFara is the better choice IMO--K