L'Industrie Pizzeria

"A popular pizzeria with an original location that has expanded and a follow-up location in the West Village." - Nadia Chaudhury

"Owner Massimo Laveglia describes his Williamsburg pizzeria as a slice spot, but one that embroiders on the traditional concept with some flair. For one thing, the crust is of higher quality, and for another, the toppings — which include ricotta, burrata, spicy salami, and truffle oil — are applied to plain slices as they are ordered. The Brooklyn shop also offers an actual school bus for extra outdoor seating. There’s also a branch in the West Village." - Robert Sietsema, Eater Staff

"Massimo Laveglia’s slice shop remains one of the city’s great pizzerias — a place for paper thin Roman-esque slices, and a place to leisurely sip beer or wine in the spacious outdoor shed. Burrata slices show off a nice contrast between cool, milky dairy and warm tomato sauce, though the truffle pizza is the sleeper hit here. Laveglia creates a bit of wonderful magic by blending good mushrooms, salty mozz, and a touch of truffle paste. For extended outdoor seating, the team has creatively debuted a school bus outside its restaurant." - Eater Staff

"L'Industrie doesn't just make some of the best pizza in Brooklyn. They make some of the best pizza in New York, full stop. The crust manages to be thin, crisp, chewy, and airy all at once, and there's always the perfect amount of char to give it some bite. We especially love the burrata pie, which might just be the best use of burrata we've come across. L'Industrie is also extremely consistent, which is part of what makes standing in line on a busy night for a slice so worth it. " - willa moore, bryan kim, neha talreja, kenny yang

"There’s a new branch drawing lines at lunchtime in the West Village, but I still prefer the original in the shadow of the BQE in an obscure corner of Williamsburg. If you can get a cheese slice right out of the oven, grab it! Otherwise, slices are prepared ahead, adding, say burrata to a once-baked slice. (Inn some ways, it’s perhaps a signature topping.) Italian pastries are also excellent here." - Robert Sietsema