THIS RESTAURANT IS CLOSED Forcella

THIS RESTAURANT IS CLOSED Forcella Restaurant Review:

Located smack in the ever-hip and happening Bowery, this pizzeria could be a hit anywhere. That’s because the man in charge, pizzaiolo Giulio Adriani, knows how to make a mean pie. The service can be lethargic in that lax (but somehow charming) Italian way (our drinks took 20 minutes to hit the table), but when the goods arrive, you’ll forget about the long wait. Pizzas are done Neapolitan style, which means cooked in a wood-fired oven, dough that is thick and chewy, and toppings that are more minimal than the American variety. There’s also a pizze fritte or two on the menu: “fried pizza,” common street food in Naples, which adds a new taste stratum but is not for the grease-averse. There are about a dozen different types of pizza---almost all named after neighborhoods in Naples---but you can’t go wrong with the simple margherita (tomato sauce, mozzarella and basil).