My review, cross-posted from Manhattan board:
Went to Forcella last night (the Brooklyn one as the one on Bowery isn't open yet). I liked it a lot.
We had the montanara (deep fried margherita), the deep fried calzone (ripieno/stuffed pizza), and one of the specials. The special was great -- proscuitto, fig, gorgonzola (white pie). I really liked the crust on the montanara was excellent but my friends compared the creamy mozzarella plus tangy tomato sauce combo to "having upscale mozzarella sticks." Not in a BAD way per se.
Deep fried ripieno was good but the smoked mozzarella plus spicy soppressata got kind of overwhelming after a while. The thing was also much bigger than we thought it would be.
Based upon our limited sampling, I'd say that they are a small notch below Motorino, but pretty competitive in the NYC pizza-scape.
319 Graham Ave, Brooklyn, NY 11211
485 Lorimer St, Brooklyn, NY 11211
I'll add Salvatore of SoHo, Olio Pizza e Piu, Toby's Public House, Donatella, and you could probably add a score of other places. There's been an explosion of new pizzerias in recent years: some good, some bad, some that already have gone the way of the dinosaurs. Paulie Gee's is by far my favorite of the lot mentioned previously.
I'd take Verde Coal Oven off the list. Noteworthy only in the sense that they have a coal oven; I had a very bad experience with them pizza-wise.
Toby's Public House
686 6th Ave, Brooklyn, NY 11215
Salvatore of Soho
1880 Hylan Blvd, Staten Island, NY 10305
60 Greenpoint Ave, Brooklyn, NY 11222