If pizza making is an art, Michelangelo works at DiFara. First the dough is gently spread out, then it gets a nice coat of the superb tomato sauce, followed by which it gets a heavy coat of three different types of cheeses, over which the toppings are placed, gets some olive oil sprinkled on it, then it is baked, removed from the oven, topped with more cheese, and served. The end result is worth the wait, and there is almost always a wait.
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