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____________ You knew I’d have to get on the vaunted subject of pizza, didn’t you? We all have our favorites, we dyed-in-the-wool Noo Yawkas, and we stick with them like glue. But I am a person who can stand a bit of correction now and then, particularly when I can’t pretend to have tried every bloody pizza out there. Oh, I have my favorites, all right, and I’ll tell you all about them. But I’ll start today’s lecture with a loving ode to the best pizza in New York. The Best And if any of these other joints vying for your attention made their pizzas with anything like bufala mozzarella, they wouldn’t need to stuff the crusts or pile on pounds of meat or any of the other chaff that lesser cooks use as smoke and mirrors to hide shoddy ingredients and mediocre preparation. Di Fara’s, in a lot of ways, defies normal description. It would be like trying to explain the difference between a Thomas Kinkade printed mug and the work of any real artist – the chasm between the two are so great as to be nearly |
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The work of a genius. |
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