Forcella

If you're a decent, life-loving person, the words "fried pizza" ought to set you salivating. While new Williamsburg pizzeria Forcella serves plenty of regular (and apparently quite good) Neapolitan pizzas, it's the little three-pie list in the corner of the menu that sets it apart. Joined by our friend Howard, we sampled two from the "pizze fritte" section, the montanara (above) and the ripieno classico (below). Howard noted that the montanara tastes not quite like a pizza, and that's true: the crust, which gets deep fried before being topped and baked, is so unusual and so light, almost like an unsweetened funnel cake. The ripieno, shaped like a horn of plenty, opened to reveal a sea of cheese on which floated sticks of sausage, a bed of crust beneath. To call it a calzone would be misleading, due to the fried deep dish base and poori-like pillow above it. Aw, heck, don't take our word for it: go try them yourself. 

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