'Forcella' on Serious Eats

Scott's Pizza Chronicles: Fried Pizza

Fried pizza is real and New York is currently experiencing its first real dose in the deep fryer. It's soft with a thin crisp on the outside, deceivingly light and airy, and unbelievably addictive, but what exactly is it and where does it come from? More

Daily Slice: The Fuorigrotta at Forcella in NYC

From their new Bowery location, we were big fans of the Fuorigrotta ($14). The crust is crisp and chewy and a little bit charred and all those things we like; our one criticism would be that parts of the crust were a little bit doughy in the middle. (But that's a very minor point.) More

NYC Pizza Cultural Literacy

Here's the tweet that inspired this post:

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Yes, @alexandrak, such a post does exist, and if your boyfriend finds what I'm about to write all TL;DR, he can check it out: The 10 Best Pizzas in NYC » That's a solid list, no doubt. And if his NYC pizza research stops there, I'm sure he'd be happy. But I think simply dropping a best-of list on a New York newbie does him a bit of a disservice. After all, he's moving to a pizza mecca. I think a little context is in order.

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Top This: Montanara (à la Forcella)

What is better than pizza? Fried pizza. Or this is the thought that popped into my head when I took my first bite of the Montanara Pizza at Forcella in Williamsburg. It was one of those hit-you-over-the-head good, oh man I need more sort of reactions. Giulio Adriani is the mad creator of the Montanara pizza at Forcella, which he deep fries in vegetable oil and then finishes in the oven to achieve a light and airy crust with the perfect chew, and a crispness only achieved by frying at 375 degrees. He tops the Montanara simply with crushed San Marzano tomatoes, mozzarella that he makes in house, Grana Padano cheese, and fresh basil leaves. More

Behind the Slice: Forcella

I'm happy to see Adriani's new venture take on a different vibe than Olio. Over there, it was all "I am an award-winning pizza-maker." All that crap all over the menu. Look, I know the awards are hard won and to be respected, but when it comes down to it, you're only as good as your last pizza. I prefer the buzz to come from word of mouth and trusted sources than from menu. More

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