Giulio Adriani

New York Pizza enters a Golden Age

NEW YORK’S pizza moment is stretching into a pizza era. The wood-burning ovens and rock-star pizzaioli that seemed exotic not long ago are becoming familiar. A blistered, bubbling 12-inch Naples-style pizza, once a hard-to-find pleasure, is almost routine.

Introducing Frankenpizza

The love child of the pizza and the calzone hits Manhattan.

Pizzaiolo Giulio Adriani, Formerly of Olio Pizza e Più, Opens Forcella in Williamsburg

It appears another pizzaiolo has thrown his pizza peel into the ring — in the vicinity of Motorino, Roberta’s, and Paulie Gee’s, no less. So, what makes Giulio Adriani think that his Neapolitan pies can make a splash in the saturated New York pizza scene?

Forcella: Yeah, You Kinda Need to Get Here

The montanara pizza at Forcella is reason enough alone to put this new Williamsburg Neapolitan joint on your shit-I've-gotta-hit-it list.

Forcella’s Giulio Adriani On The Secret to His Deep-Fried Pizza

Giulio Adriani’s Forcella is undeniably hot right now. The big draw? Its ingenious montanara, a pizza that’s deep-fried and then baked in the restaurant’s 1,000-degree oven.

Forcella’s Giulio Adriani Dishes on His Favorite Pizza Spots

Today, he shares his favorite New York pizzerias and the secret to a great Margherita.

The Passion of the Crust

As heavy rains came down on a recent Friday afternoon in Williamsburg, former owners of Brooklyn’s iconic Grimaldi’s Pizzeria, Patsy and Carol Grimaldi, were sheltered inside the bright and spacious Neapolitan-style eatery Forcella 

Pizza's Progress

A new style of Neapolitan pizza emerges from the oven by way of the Fryolator.

Best New Pizza: Forcella

Neapolitan rounds have long been the gold standard for NYC pie purists, but this year, a crop of pizza revisionists challenged the style’s supremacy.

From Europe, Lessons on Frying Pizza

THE most surprising thing about the montanara, a fried pizza that in less than a year has found a niche in New York’s crowded pizza ecosystem, is that Americans needed to import the idea from Europe.

Montanara

The montanara pizza at Forcella is reason enough alone to put this new Williamsburg Neapolitan joint on your shit-I've-gotta-hit-it list.

Hot Chef: Giulio Adriani

The montanara pizza at Forcella is reason enough alone to put this new Williamsburg Neapolitan joint on your shit-I've-gotta-hit-it list.

That’s Amore: New York Goes Bonkers for a New Type of Old Pizza

There is a brand-new pizza craze sweeping New York City (already a town of pizza crazes, going back more than 100 years). 

Fried Pizza: A Neapolitan Specialty In New York City

Picture a pizza made on a cloud — that’s the best way to describe the Montanara, a fried pizza all the way from Naples, Italy.

World Pizza Champion Giulio Adriani Hosts Pizza Masterclass at Di Napoli

Di Napoli pizza is Mumbai’s newest, and arguably most authentic, Naples-style pizza experience. 

We Made Our Own Pizza At Forcella (And You Can Too)

One of Kramer's (many) ingenious business ideas on Seinfeld was a place where you make-your-own pizza pie:

Forcella's Make-Your-Own Neapolitan Pizza Sessions

Forcella, the NYC pizzeria known for its deep fried montanara pies, is offering customers free make-your-own-pizza sessions at its three locations throughout New York City. 

Off The Menu

Headliner Pizza da Solo

Pizza Da Solo: The Best Kosher Pizza in New York?

To say that New York City is the place to eat pizza is like saying New Orleans is the place to celebrate Mardi Gras — it simply goes without saying.

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New Pizza on the Block

The Prime Restaurant Group is really on a roll lately

Is this NYC Pizza an Insult to Naples

The pizzas on the counter at Giulio Adriani’s newest venture, A Slice of Naples, don’t look particularly out of the ordinary. Sure, they’re long and rectangular in shape, rather than round, but beyond that, they appear to be the usual, if far tastier, crusts topped with cheese.

Mangia at Pellicola Pizzeria

I just made what I’m sure will be my best food discovery of the year (and it’s only January!) — Pellicola Pizzeria in Downtown Los Angeles .

Pizza maker has ‘flare’ for craft, uses solar power for pies

Neopolitan Express uses solar power and a natural gas-powered food truck to cook pizzas in 90 seconds.

Pizzaiolo Giulio Adriani Plans to Keep Spirit of Forcella Bowery Alive With a Pizza 'Speakeasy'

Pizzaiolo Giulio Adriani may have split with his Forcella partners and opened the Spanish-inspired Espoleta with Sue Torres, but he hasn't forsaken red sauce entirely. 

Eats Beat: Giulio Adriani is opening a 'pizza speakeasy' called SRO

Giulio Adriani, the pizzaiolo from Forcella, is opening up a “pizza speakeasy” Wednesday in the back of Espoleta Tapas & Wine Bar (334 Bowery).

Single Room Occupancy: The Pizza Speakeasy You NEED To Know About

There are no two things that New Yorkers are more serious about than speakeasies and pizza, so hold on tight as we rock your world. Introducing SRO, a hidden pizza joint in the heart of the Bowery.

PIZZA SPEAKEASY. NOW FREAK OUT. A new secret pizzeria on the Bowery

Speakeasies. New York wrote the book on ‘em. Now we’re lousy with ‘em.

Don’t get us wrong — an element of secrecy can make for a great date night. But there’s only room in this town for but so many garter-sleeved shaker jockeys.

9 things to know about visiting SRO, NYC's pizza speakeasy

We sat down with Giulio Adriani, master pizzaiolo and owner of neighborhood newcomer SRO, NYC's one and only pizza speakeasy.

FEASTING: SRO, New York’s First & Only Pizza Speakeasy

You have no doubt heard of and probably been to a few speakeasy cocktail bars in your day. But a pizza speakeasy?

Food for thought with Giulio Adriani

We sat down with Giulio Adriani, master pizzaiolo and owner of neighborhood newcomer SRO, NYC's one and only pizza speakeasy.

Bowery speakeasy SRO Pizzeria won't be a secret for long

Nothing stays secret for long in this city, and the 24-seat speakeasy tucked behind a swing-out section of wall inside Espoleta Tapas & Wine Bar in the Bowery is already filling up fast. But inside aren’t cocktails or burlesque shows — instead, you’ll find SRO Pizzeria by Giulio Adriani.

Yup, a Pizza Speakeasy Is Officially a Thing in NYC

But inside aren’t cocktails or burlesque shows-- instead, you’ll find SRO Pizzeria by Giulio Adriani.

SRO: A New Kind of Speakeasy

April is usually the month we yearn for least. You have your rain and now snow, your inability to eat delicious carbs on Pesach or meat on Good Friday, and loads of family driving you mad over the holidays.

Eat at SRO

SRO could have been just another great pizza joint if not for the ingenuity of Giulio Adriani, who made it a speakeasy accessed by a password and secret door—much more intriguing. 

Giulio Adriani Turns a Gas Station Into Service Station

Service Station The lubricant is now olive oil, not motor oil, at a former Exxon Mobil station that has been repurposed as a pizzeria, garage doors and all.

UES Gas Station-Turned-Pizza Joint's Waiters Will Wear Mechanic Uniforms

Service Station The lubricant is now olive oil, not motor oil, at a former Exxon Mobil station that has been repurposed as a pizzeria, garage doors and all.

Meet the pizza champion: Giulio Adriani says the real Italian pizza is not greasy

Chef Giulio Adriani has won four world pizza championships. According to him the true Italian 10-inch pizza has less than 600 calories

The 10 Commandments Of Pizza

Award-winning pizza chef Giulio Adriani separates fact from fiction in our quest for authentic Neapolitan pizza.

The title for the 'World's Longest Pizza' now belongs to the USA

We brought you the final moments of the world's longest pizza being baked, live on Facebook.

The newly-minted World’s Longest Pizza measures out at 1.19 miles and was prepped and then cooked on the largest scaffolding ever built for an oven on wheels. 

America Is Finally Home to the World’s Longest Pizza

The pie is a mile long.

Yesterday, pizzaiolos from across the country gathered at the Auto Club Speedway in Fontana, California, to break the Guinness World Record for longest pizza on planet Earth. 

The mother of all pizzas

How a determined crew of American pizzaioli set a new world’s record

You’d think 17,756 pounds of dough, 5,000 pounds of sauce and 3,900 pounds of cheese would be enough, but the main ingredient was teamwork.

At Atlanta’s the Local Pizzaiolo, a World Pizza Champ aims to make Neapolitan pies more affordable

Giulio Adriani will open the first of four Local Pizzaiolo locations on January 23

Italian by birth, four-time World Pizza Champion Giulio Adriani is what you’d call a pizzaiolo—a pizza-maker who runs a neighborhood pizza shop—and he’s an expert in his trade.