Our Story
A garage pop-up that never grew up.
Forno is the work of a small team of cooks, bakers, and one very patient delivery driver — all in service of the perfect Brooklyn-Neapolitan pizza.
It started on a Sunday in 2014. Marco had hauled a small Stefano Ferrara oven into his uncle's garage on Forge Street and invited the whole block over. By the third Sunday there was a line. By the sixth, the fire department came by — politely, but firmly — and suggested we get a real address.
Ten years later, we're three doors down from that garage, but very little else has changed. The same oven. The same 72-hour dough recipe Marco's grandmother grumbled into a notebook in Caserta. The same insistence on a short menu — because if a pizza isn't worth eating twice, it doesn't belong on a list.
We grow our basil with Five Borough Farms in the Rockaways. Our flour is milled in Naples and shipped over in 25kg sacks we stack ourselves. Our pepperoni is cup-and-char from Ezzo in Ohio. Our mozzarella comes from a tiny producer in Hudson who, frankly, should charge us more.
How we do it
Three things, done well.
72 hours, no shortcuts.
Tipo "00" flour, water, salt, a whisper of yeast. Three days in the cold to develop flavor, then balled by hand the morning of service.
900°, oak and applewood.
Our oven runs at temperatures most homes can't reach. A pie goes in raw and comes out blistered ninety seconds later — leoparded, never burnt.
Less, but better.
San Marzano tomato. Fresh fior di latte. Basil from the Rockaways. We don't pile it on — we let each ingredient have its moment.
Come find us.
142 Forge Street, Brooklyn · Tue–Sun, 5–11pm
Order from the menu