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congrats paulie G! i'll be sure to hit it up. can i bring my camera?

Amazing. I am so jealous I don't even know where to begin. Can I be tacky and ask about how much it cost to build this oven? It would be worth every penny, but I am curious.

Thanks!

OMG, this is WONDERFUL! I just want you to know that a pizza oven has been a dream of mine FOREVER. I am an old lady now, but still have hopes. You did a fantastic job. I know about Forno Brovo, wonderful website and helpful. ENJOY your wonderful project - lucky you two found each other, a woman who will cook and a man who will work with her dream.

If I am not too nosey - what was the total cost of the project?

Pizza Lady

Oh. My. GOD!!!

Must get husband to DO THIS!!

What an amazing and delightful project! Good for them, I bet the neighborhood smells great!

Beautiful oven!
I was lucky enough to sample the pizza at Paulie Gee's from his outdoor oven and there was nothing better!

Check out my recent visit, I had a much different experience...

I hadn't been there either, until recently and Adam was shocked (and admittedly, I was embarrassed.

i'm in love with the pizza maker.... like gepetto in pinochio!

I've been to DiFara only twice and I doubt I'll ever go back unless their policy changes. Although I thoroughly enjoy both his slice and his Sicilian, it is simply not worth the hassle. It should be an establishment's responsibility to assure that their customer recieve the pizza in a fair and orderly fashion. They can easily impliment a process to accomplish that, but the obviously have chosen not to. I'm sure they realize that the uncertainty that their non-system has created is in great part responsible for their extreme popularity and have no intention to change it. I do recall hearing something recently about Dom's daughter establishing some kind of order, but it seems like that effort never took hold from the comments I've read about the place since. If and when things change, I'll head back their for their excellent slices, but until then if I want that style of pizza, I'll head to Lucali and get a pie.

Ciao,

Paulie Gee

@cliffyb: as mentioned, only the Grande "Rotondino" Fior-di-latte cheese, which is among three cheeses Dom typically uses including an imported mozzarella di bufala from his hometown outside of Napoli and either freshly grated (as in grated per order) blocks of parmegano-reggiano and/or pecorino romano, and in my opinion the olive oil, could even be remotely construed as "Sysco-esque"....and that Grande Rotondino is very high quality stuff.

This is one of the more expensively topped pizzas, without the need for additional toppings, you are likely to encounter in the pizza world as Dom adds very high quality toppings with the finesse of a sledgehammer. The only thing normal about his pizzas, and I was prepared for it in advance, is his crust. If you go at the right time of the day you will not have to wait that long. As far as the hype, I think only you can decide that. I will say making a trip to DiFara is something anyone with a love for pizza should do once in their life and my short time there is one of the absolute top cherished moments in this dummies pizza eating life.

@cliffyb: I suspect you're asking this question to stir the pot here—particularly the "Sysco" comment. But if you're sincere, then I apologize for jumping to conclusions and will answer:

The pizza is very good. The wait is very long. Budget at least one hour (on a good trip) and up to three hours (if things are horribly packed and Dom forgets your order).

You are perhaps half correct in assuming locals get served first. What I've seen happen is that people who push to the front and have the brashness of native New Yorkers get their pizza quicker. If you're meek and deferential, your wait will increase accordingly. But it seems to have less to do with Dom favoring locals than just serving whomever's at front. Pizza darwinism, I suppose. That said, I have seen occasions where Dom has served police and firefighters first—seems to be an old-school take-care-of-the-folks-in-uniform thing.

The ingredients: Definitely not Sysco-esque. Maybe the most common mass-market thing he uses is the Grandé aged mozzarella, but even Grandé is widely regarded as the best mass-market pizza cheese.

Re cliffyb: Don't feed the trolls, people.