Anyone tried recreating Di Fara Pizza at home?

[ashandcrust484]

I've always loved Di Fara Pizza in Brooklyn,their crispy crust drizzled with olive oil and topped with fresh basil just tastes incredible. Has anyone here tried to replicate their style at home?

I'd really like to hear about your experiences with dough hydration, sauce recipes, cheese blends, or any baking techniques you've experimented with. Got any tips or near-success stories? I'm curious to know who has taken a shot at it!

 

[Bob92]

I have tried it once, I went with 65% hydration dough, San Marzano tomatoes, and fresh mozz, man it was close, but not quite there, I am still chasing that Di Fara magic, what's your dough recipe?

 

[Pizzulu]

What's this? I haven't tried it but now with everything you guys are saying, I'm absolutely intrigued and wanna go to Brooklyn right now. Can't though... I have work LOL

 

[woodfirewiz4rd]

I heard that making pizza like Di Fara, you need dough with a lot of water (around 70%), San Marzano tomatoes, aged mozzarella, and an oven that gets super hot (at least 550°F). I hope I heard it right.

 

[CrustCrafter]

Totally! You got it right, high hydration dough, real tomatoes, aged mozzarella, and super hot temps. That's the Di Fara secret

 

[Miss teapot]

Never heard of di Fara before, what's special about their pizza?

 

[ashandcrust484]

I have tried it once, I went with 65% hydration dough, San Marzano tomatoes, and fresh mozz, man it was close, but not quite there, I am still chasing that Di Fara magic, what's your dough recipe?

Apologies for the late reply! 65% hydration is a good choice. I've been playing around with 62–64% and a long, cold ferment, still trying to get that perfect mix of crispy and chewy.