Opened in 2012, Forcella crafts each pizza with style, grace, and top ingredients. It all begins with Caputo 00 flour and ends in a big, domed, wood-burning oven to pump out perfectly blistered, pillowy crusts like clockwork. The warm, rustic dining space is simple but comfortable, with a welcoming bar that offers a great view of the pizzaiolo performing his magic. You can create your own pizza with any number of fresh ingredients, or try one of their signature pies, like the Montanara, a unique house specialty that's fried, then decked with creamy fior di latte and slid into the oven for finishing.
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