Forcella, New York, New York

A New York Times on-line article reviewed Forcella, New York, New York (and Brooklyn, NY).

The review says in part:

Rather, Mr. Adriani has a fryer. If you follow the pizzarazzi, you might know about his montanara ($10), a margherita made with a crust shaped and flash-fried before being topped and finished in the wood-burning oven. Yes, pizza that’s fried and fired. As the kids put it: double rainbow.

The montanara pulls it off. The fryer lends a crisp airiness to the crust, not to mention a thin coat of oil that has the naughty pleasure of street food; the oven gives it color and adds a little smoke.

The review is not entirely positive.

The business also has a Facebook Restaurant/Cafe page.

It looks like an interesting departure from normal wood-fired pizza.

Tutta Bella, Seattle, Washington

While visiting Seattle and eating at one wood-fired oven pizza place, my friends and local guides showed me a place they knew that I had not heard of, Tutta Bella.According to a small sign in the restaurant, Tutta Bella is the oldest VPN-certified pizza place in Washington. That seems to correspond to the certificate numbers on the VPN web page that I found.

They certainly use genuine Caputo flour.

It certainly is a wood-fired oven.

It looked like a nice place, and according to their web site and the VPN site, there are actually several Tutta Bella locations around the Seattle area.

They all seem to have their own Facebook pages, but this page was the one I visited.

Pizzeria Prima Strada, Victoria, British Columbia, Canada

I found a blog post that mentioned several businesses with wood-burning ovens on (or near) Vancouver Island, British Columbia, Canada.

Posts like this are valuable to me because the identify several places at once, although they are also something of a burden for the same reason.


The Pizzeria Prima Strada, Victoria, British Columbia, Canada, apparently makes Neapolitan pizza, but without the VPN certification.


The blog post says, "Now with two locations, Pizzeria Prima Strada in Victoria is churning out pies at a rate of up to six every two minutes." The blog post goes into substantial detail about Pizzeria Prima Strada.

PaneVino Wood Fired Pizzeria, Allen, Texas

Sometimes a place with wood-fired pizza gets good reviews. But, sometimes they don't.

A site called Pegasus News, News and Entertainment for DFW (probably meaning Dallas/Fort Worth), had a review that pretty much panned PaneVino Wood Fired Pizzeria, Allen, Texas.

The review says in part, "Fancy domed oven does not guarantee good pizza." (The domed oven comes from Renato, which is in Garland, Texas.)

If you visit this place yourself, let me know if you agree with the reviewer.

Pizzeria da Lupo, Boulder, Colorado

There was a PR Newswire post about the new restaurant, Pizzeria da Lupo, in Boulder, Colorado.

The press release says in part, "the wood-fired oven is hot. The pizza is smoking. Executive Chef and restaurateurs Jim Cohen and Ken Wolf announce the opening of Pizzeria da Lupo at 2525 Arapahoe Avenue. Located in the fast-paced Village Shopping Center at the northwest corner of 28th and Arapahoe, pizza lovers will want to check out this engaging Boulder pizzeria."

The restaurant does have a web site.

Their home page says in part, "The recipe is simple. Pizzeria da Lupo serves delicious wood-fired pizza and seasonal dishes in a comfortable, unpretentious setting. Beer, wine, and spirits are available."