First arrival into this pizza meca makes one wonder if this is what pizza was like when it first arrived on the scene over a century ago. What appears to be my italian grandfather is making a few pizzas before he goes on his daily walk. He is churning out some of the tastiest and most delectable pies. Like grocery shopping I wouldn't recommend going to difaros hungry because it will take a little time. But the wait allows you to see all the accolades and watch the master at work. He painstakingly assembles each pie to order using "no shortcuts" as he muttered his secret to myself and a friend. He grates all cheeses to order and snips fresh basil over the finished maseterpiece. A healthy drizzle of virgin oil pre and post cooking acts as the perfect flavor vehicle of all that is good and perfect in this pizza. My suggestion is to make the trek to brooklyn and watch the old master at work. Think mr. myagy in a pizza dojo but the only wax on and offing is the removal of the oily goodness that covers your lips and chin hopefully with your tongue.