Forcella serves Neapolitan-style pizza by Chef Guilio Adriani, and most notably fried pizzas — in which the dough is flash fried before it’s topped and baked. The result is not the deep-fried pizza you might imagine; in fact, there is little residual grease since the baking dries out the oil. The texture becomes slightly more chewy, and the flavor remarkably reminiscent of¬_yo tiao_, a hollow Chinese fried dough. Chef Adriani says he has yet to try yo tiao, but I’m not the first guest to have noticed the similarity. I love this pizza because it’s not as greasy as a crispy _yo tiao but has a similar flavor profile, and because it retains the springiness of the doughy Neapolitan crust. At lunch, the Montanara, the fried version of Margherita, is paired with soup or salad for just $10. For this quality and deliciousness, that is unbeatable!