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Sally's Apizza
Sally's Apizza opened in 1938 in New Haven's Wooster Street Italian neighborhood, founded by Salvatore "Sally" Consiglio, a nephew of Frank Pepe who'd learned the coal-fired apizza craft directly within his uncle's kitchen before opening his own competing restaurant just down the same street. That direct family lineage back to Pepe's has made the ongoing rivalry between Sally's and Frank Pepe's one of the most storied regional pizza debates in the entire country, with both restaurants sitting within easy walking distance of each other on Wooster Street and each maintaining fiercely loyal, generations-deep customer bases who consider the question of which is better a genuinely serious local debate. Sally's has maintained the same coal-fired oven tradition as its uncle-founded rival, and the restaurant's tomato pie and mozzarella-topped classics have earned their own dedicated national following, including celebrity fans and frequent inclusion on national "best pizza in America" rankings alongside Pepe's. Sally's Apizza's combination of its direct family lineage to the founder of New Haven apizza itself and its decades-long, still-active rivalry with Frank Pepe's just down the same street has made it one of the most historically layered pizza destinations in the country, inseparable from the broader story of how the New Haven style came to exist at all.
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Di Fara Pizza
Di Fara Pizza opened in 1965 in Midwood, Brooklyn, founded by Domenico "Dom" DeMarco, who had emigrated from the Province of Caserta, Italy, in 1959. DeMarco found the Avenue J storefront almost by accident — visiting on a recommendation, he found the corner bustling with foot traffic on a Saturday night and signed the lease on the spot. The name itself is a small tribute to that beginning: "Di" for DeMarco, "Fara" for his original partner Farina, a name DeMarco kept even after buying out that partnership in 1978. For decades, DeMarco made every single pizza himself, standing at the same spot behind the counter, hand-cutting basil with scissors directly onto each pie and finishing it with a specific, unhurried ritual that became as much a part of the restaurant's identity as the pizza itself — a level of personal, hands-on involvement that became genuinely rare as the restaurant's fame grew and wait times stretched into hours. That fame built slowly over decades rather than through any single viral moment, driven almost entirely by word of mouth among people willing to travel to a fairly out-of-the-way Midwood storefront and wait a genuinely long time for a pie made one at a time by one specific person. DeMarco passed away in 2022, and the restaurant has continued under his family since, carrying forward a recipe and process that spent nearly sixty years being made almost exclusively by its founder's own hands. For a New York pizza list, Di Fara is the essential "one man, one recipe, six decades" entry — proof that a genuinely great New York slice doesn't need a second location to matter.
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