Di Fara Pizza
1424 Ave. J, at E. 15th St., Midwood, Brooklyn; 718-258-1367
Domenico DeMarco makes unworldly Neapolitan pies amid the jumble of laundromats and kosher bakeries along Brooklyn’s Avenue J.
348 Flatbush Ave., nr. Prospect Pl., Park Slope; 718-230-0221
A pair of farmers'-market addicts ply their resilient, light pies with high-grade, locally grown toppings.
349 E. 12th St., New York, NY 10003 nr. First Ave.; 212-777-2644
French-trained chef turned pizzaiolo Mathieu Palombino’s mainstay is a place where pizza pilgrims are welcome to commit such heresies as ordering appetizers (octopus salad, beet salad) or dessert (tiramisu).
575 Henry St., nr. 1st Pl., Carroll Gardens; 718-858-4086
Old-fashioned, thin-crust, brick-oven pizzas made by a pizzaiolo with monklike seriousness.
7 Carmine St., New York, NY 10014 nr. Sixth Ave.; 212-366-1182
Few do a simple, regular slice better than Joe Pasqual’s West Village institution — thin-crusted, with the proper balance of bold sauce and cheese that tastes like cheese, not rubber.