Tuesday, Jul 29, 2014 04:50 pm est

Pizza with pros: Forcella offers individual classes

Posted on February 6, 2013 | by Margaret Weinberg

Fried pizza sanctum Forcella is offering pizza enthusiasts a chance to be the masters of their own Neapolitan pie. Running through Feb. 21, the one-on-one pizza making sessions with renowned pizzaiolos Giulio Adriani and Aurelio Petra are being held at all three of the restaurant’s locations.

After calling in to reserve a spot, patrons are invited into the warm yet sophisticated atmosphere of the pizzeria. For the price of one pizza, they are given the choice to make any pizza on the menu, including the margherita, made with tomato sauce, bufala mozzarella, parmesan, extra virgin olive oil and basil, or the pignasecca, a succulent sausage pizza.

The montanara, dubbed the “original New York fried pizza,” is an extremely popular choice at Forcella. To make the montanara, customers are shown how to form balls of dough and push the air out into the crust, creating a  thin pizza base. Afterward, the dough is fried in sunflower oil. Fresh tomato sauce, chunks of juicy mozzarella, luscious basil, and even some truffle oil are added atop the fried dough before the pizza is placed in the wood-fired oven.

It is Adriani’s love for the craft that makes him a good teacher. After being intrigued by a pizzaiolo friend of his father’s when he was a teenager, Adriani began making pizzas as a hobby. He had attained an MBA and first worked as an accountant, but he decided to invest fully in the pizzerias because of his love for the specialty.

Adriani designs his pizzas in a way he claims is different from that of American techniques. The essence of the pizza lies in balanced and blended tastes, which is concocted by simple toppings. In his mind, pizza is one of the most distinct foods in the world, down to the simplest details of baking it.

“It is the only food in the world that cooks in one minute,” Adriani said.

Adriani plans to share his passion for pizza with the world by opening a school dedicated to the pizza-making craft in the next two months.

“There is a big market of amateur pizza makers. And there is a lot of misguided information about pizza-making,” Adriani said.

Although the popular sessions are fully booked, Adriani might extend them for another month. Keep a look out for Adriani’s announcements, as NYU students will soon receive a 20 percent discount when ordering pizzas.

Forcella’s flagship pizzeria is at 334 Bowery, with other locations at 377 Park Avenue South and 485 Lorimer Street, Williamsburg.

GALLERY: Click on the image below for play-by-play of the pizza production process:


A version of this article appeared in the Feb. 6 print edition. Margaret Weinberg is a contributing writer. Email her at features@nyunews.com.


profile portrait
Felipe De La Hoz

Multimedia Editor | Felipe De La Hoz is a Colombian national studying journalism at the College of Arts and Sciences. Having been born in Colombia and raised in the United States, Mexico and Brazil, Felipe is a trilingual travel aficionado and enjoys working in varied and difficult environments. Apart from his photography, Felipe enjoys investigative reporting and interviews, interviewing the likes of Colombian ex-M-19 guerrilla fighters and controversial politician Jimmy McMillan. He has covered everything from governmental conferences to full-blown riots, as well as portraiture shoots and dining photography. Having worked under Brazilian photojournalists for Reuters and AFP, Felipe hopes to one day work on demanding journalistic projects and contribute to the global news cycle.

Ann Schmidt

News Editor | Ann is a liberal studies sophomore who lived in Florence during her freshman year. She plans on double-majoring in journalism and political science and is always busy. She is constantly making lists and she loves to laugh.


Daniel Yeom

Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

Hannah Luu

Deputy Multimedia Editor | Hannah Luu is a ridiculously great Deputy Multimedia Editor. She is a sophomore from Northern California. If you think Northern California means San Francisco you might need to closely examine a map. She is passionate about NPR and being half Asian.

  • How to join:

    The Washington Square News holds open weekly budget meetings at its office located at 838 Broadway every Sunday. All are welcome to attend, no matter your background in journalism, writing, or reporting. Specific times for meetings by desk are listed below. If you wish to talk to an editor before you attend, feel free to check out the Staff page.

    5 P.M. 6 P.M. 6 P.M. 6:30 P.M. 6:30 P.M. 7 P.M.

    Applying for an editor position: Applications for editor positions during the fall or spring semesters are available twice each academic year and can be found here when posted. Applications for the Fall 2012 semester are closed, but check back for Spring 2013. Those who wish to apply are urged to publish pieces in the newspaper and contact current editors for shadowing.

    History of the Washington Square News:

    The Washington Square News is the official daily student newspaper of New York University and serves the NYU, Greenwich Village, and East Village communities. Founded as an independent newspaper in 1973, the WSN allows its undergraduate writers and photographers to cover campus and city news and continues to grow its strong body of award-winning journalists and photographers.

  • The WSN has a circulation of about 60,000 and can be found in over a hundred purple bins distributed throughout campus. It is published Monday through Thursday during the fall and spring semesters and online on Friday, with additional special issues published in the summer. The newspaper recently revamped its website during the Fall 2012 semester.

    Like few campus newspapers in the country, the paper is editorially and financially independent from the university and is solely responsible for selling advertisements to fund its production. The WSN, including its senior staff, is run solely by current undergraduate students and the business-division is largely student-operated as well.

    A Board of Directors comprised of alumni, NYU professors and working news media professionals serves as advisors to the paper. Board members have no control in the WSN's editorial policy or newsroom operations. Alumni of the newspaper are established and leading journalists in such news organizations as The New York Times, The Wall Street Journal, NBC news, ABC news, Fox News, and USA Today.