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Giulio Adriani, the owner and pizza maker at Forcella, eats a pizza a day. He’s been working as a pizza maker since he was 13 in Napoli, Italy. He’s even won the World Championship of Neapolitan Pizza Making in Italy four times! And now, after 27 years, he decided it was time to bring his love of pizza to America. Lucky us.

Giulio says the key to a good pie is all in the way you work the dough. And his dough takes a certain kind of touch, a certain confidence. It starts with controlling the fermentation process to a consistent temperature. After that, it’s all about knowing just how much air you work into the dough.

Over 20 pizza options are available at Forcella: from the traditional Margherita pie in a tangy, sweet tomato sauce, to even a special deep-fried pizza: the Montanara. However, my favorite here are Giulio’s white pies. The pizzas showcase various imported Italian meats and cheeses. I recommend ordering their Decumani: a white pie with homemade mozzarella, truffle, fresh arugula and pecorino. When it arrives, it's fragrant, perfectly charred, with a doughy, springy, puffy and light crust. Each bite is full of rich cheese and truffle flavor with the peppery arugula adding a nice extra texture.

The staff is talkative and charming, as is the warm and inviting brick décor with images of Giulio’s hometown. And if, by chance, there's any more space in your belly, order the Millefoglie for dessert, and end your meal with a creamy and crispy tower of sweetness topped with Nutella and powdered sugar.

Forcella is located at 485 Lorimer Street between Grand and Powers in Brooklyn. For more dining recommendations, visit CHOW.com.