What makes DiFara Pizza the best?
It's hard to find a good fresh slice anywhere, that I'm thinking of opening my own place.
If I copied the success of DiFara, what should I know?
As near as I can tell, DiFara is the best because Dom is posessed of some manner of Dark Art. Like Mariano Rivera and Robert Johnson, I can only assume that the man had some shady dealings at a crossroads earlier in life; his family has tried very hard to copy his pizza, and the result, DeMarco's pizza, is a pale shadow of the original, meagre and hollow. Still a very good pizza, but not a world-class pie.
I think you'd be better off being "inspired" by DiFara, but also taking a fair number of cues from first principles and common sense. For instance, a wood or coal burning oven, in the absence of supernatural influence, tends to produce a better pie than the ancient gas ovens at DiFara. His sauce is delicious, but all I know for sure is that it's made from San Marzano tomatoes, has plenty of olive oil, and doesn't rely on sugar for a kick. I think the main copyable thing about Dom's pies is the Three-Cheese Technology, which has been copied (with remarkable results) by Mark Iacono at Lucali. I can't even imagine how to go about copying a particular pizza dough.
I just ate lunch at DeMarco's - I hadn't eaten there in many months - and I need to revise my above statement. DeMarco's no longer makes any attempt to emulate their namesake, and they serve up some really bad pizza. Worst slice I've had in a long time. If I weren't so poor and hungry, I'd have tossed it after a bite, but I can't afford to throw away technically edible pizza, even if eating it fills me with a blunt, directionless rage.