485 Lorimer Street
(between Grand St & Powers St)
Brooklyn, NY 11211
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Cuisine: Pizza
Our Rating: ★ ★ ★ ★ Great
Cards: All Major
Price: Pizza $12-$19
Booze: Beer and wine
Subway: L to Lorimer St.
Delivery: Yes
Gothamist says:

If you like the delicious Neapolitan-style pizza at OLiO in the West Village, you’re bound to dig Forcella, the Williamsburg restaurant from chef Giulio Adriani, the hipster-looking “pizzaiolo” who started out at OLiO. When that restaurant opened last year we presciently noted that “award winning Pizzaiolo Giulio Adriani comes direct from Naples, but could immediately blend in in Bushwick with his thick goatee, designer frames and trucker cap.” Close enough; Forcella is now open for business in Williamsburg, which isn’t exactly desperate for Neapolitan pizza, but Adriani is the real deal.

The casual restaurant is the first of two Forcellas; a second “flagship location” will open in Manhattan later this summer. For now you can feast on Adrani’s pies on Lorimer Street at Grand Street, where an Acunto-manufactured oven imported from Italy turns out pies such as the Margherita (mozzarella, tomato sauce, basil), San Gregorio (mozzarella, pesto, truffles, tomato) and the Fuorigrotta (mozzarella, lemon, arugula, pecorino). We’re told the mozzarella cheese used at Forcella is made daily on premises by Adriani, and the pizza options are supplemented by traditional Italian dishes and salads “coupled with a decadent dessert menu.”

NY Mag says:

Forcella looks like a typical midrange pie-house: photos of old-world Italian celebrities dot the walls and the ceramic oven looms at the kitchen’s nerve center. Openers like a classic burrata, an arancino, and an amalfi salad can’t help but pale compared to the pizzas: Below the antipasti and a modest grouping of red and white pies lies a “pizza fritte,” whose light frying/baking process imbues its final product with a flavor unlike that of any comparable Neapolitan. The wood-burned pie’s thin, barely-there crust surrounds a gummy center closer to a pastry complete with its own natural sweetness. Fritte varieties include a basic cheese-and-sauce Montanara, or stuffed, models that resemble lumpy calzones filled with strips of sopressata, escarole, and other goodies. The fried brand sets Forcella apart, but its pies’ unusual crusts inevitably overwhelm the ingredients within. Pizzaphile opinions will almost certainly be split on the subject.