New York City isn't short on pizzas. But how many places boast deep-fried varieties? None that we know, save for Forcella, a cozy Neapolitan hangout in Williamsburg. To make the montanara (the eatery’s crowning jewel), pizzaiolo Giulio Adriani first submerges the dough in oil, creating a base that billows with air but keeps its chewiness while crackling bubbles pock the edges. He then lightly sauces the disc and polka dots it with house-made mozzarella before baking. Calories be damned--this masterpiece of symphonic textures is unlike any pizza you've had before. About two dozen other red and white pies are available here, but nothing comes close to this celebration of tasty caloric excess.
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For this week's review, I paid a trip to Neapolitan newcomer Forcella. Now, I've eaten my fair share of pizzas, but I have to say I'd never eaten a deep-fried pie before, and the restaurant kinda blew my mind with its unusual celebr...