Cooking & Baking

NY pizza in NYC. The place is called Di Farra's Pizza.

http://pizzatherapy.com/difaraspizza.htm#:~:text=The%20dough%20is%20made%20with,is%20straight%20from%20the%20vine.

"The sauce, the crust, the toppings: ... Dom Demarco" uses "the freshest and finest ingredients. He imports mozzarella di buffala from his hometown in Italy, makes a bright sauce daily from a mixture of fresh and canned San Marzano tomatoes, and balances ratios of crust, cheese, and sauce perfectly."

"Pizza at Di Fara is so fresh and tasty. The dough is made with imported Italian flour, he uses not one but three cheeses (buffalo mozzarella, Parmigiano-Reggiano, Grana Padana, and freshly-made sauce created from plum tomatoes and he grows himself. The parmagion cheese is straight from the cheese grater and the basil is straight from the vine. It's great pizza, luscious cheeses, dripping with olive oil, and if you are lucky dotted with artichokes. The pie is fantastic: all ingredients are fresh, crust is thin and juicy! The biggest problem is finding parking space."

NY pizza is very different from Sicily, Naples, and Chicago pizzas.