Di Fara Pizza 150 pies a day. DeMarco uses imported ingredients – flour, extra-virgin olive oil, San Marzano tomatoes, buffalo mozzarella cheese from Casapulla, freshly grated grana padano (a slightly salty hard cow's milk cheese), three types of mozzarella cheese, and hand-grated Parmigiano Reggiano cheese are all from Italy, and the basil and oregano are from Israel. In a windowsill flower box, he grows thyme, oregano, basil, rosemary, and hot peppers. He cuts fresh basil over each pie with a pair of kitchen scissors. The pizzas bake for a few minutes at about . In July 2009, Di Fara raised its price for
Mozzarella buffalo, raised in designated areas of Campania, Lazio, Apulia, Molise. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk—it holds the status of a protected designation of origin (PDO 1996) under the European Union "Fior di latte", is made from fresh pasteurized or unpasteurized cow's milk and hot water buffalo milk, which greatly lowers its cost. Outside the EU, "mozzarella" not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk. "Mozzarella affumicata" means smoked mozzarella. Mozzarella of sheep milk, sometimes called "mozzarella pecorella", is typical of Sardinia, Abruzzo and Lazio,