L'Industrie Pizzeria

"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

"You don’t have much in the way of choice when it comes to wireless networks or younger siblings, but pizza toppings are a different story. L’Industrie has options ranging from fig jam and truffle sauce to burrata and prosciutto. Their pizzas are available for takeout from 12-10pm every day." - team infatuation

"The new quintessential New York slice is neither traditional nor made by someone who was born in New York. L’Industrie’s owner, a native of Tuscany, subjects his dough to a three-day cold fermentation, resulting in a crust that’s airy, crisp, thin as a saltine, and stiff enough to support dots of ricotta and strips of bacon. Whether you visit the original Williamsburg or newer West Village location—which has a bit more indoor seating—there’s going to be a line, but it’ll move fast. Place your order at the counter, then watch as they finish your hot slice with olive oil, parm, and torn basil leaves. Every single pizza they make is essential, but start your journey with the namesake one, topped with burrata and prosciutto. Always get the rotating gelato as well. Like its savory counterparts, it’s accessorized with olive oil." - bryan kim, neha talreja, willa moore, will hartman, sonal shah

"Pizza "Nancy Silverton was in town a few weeks ago, and said, 'You have to go. I'm sending all my chefs. Their dough is so fantastic.' Nancy makes pizza. If she tells you, 'You've got to go eat this pizza,' you go eat the pizza. And it is really fantastic. I mean, the idea that this guy from Florence decided he was gonna do a kind of hybrid between New York pizza and Neapolitan pizza and do a thin crust, but make the crust really good? I'm a pizza purist: pizza margherita, do not put a lot of junk on my pizza. I don't love a Hawaiian pizza. I don't even like pepperoni. Just give me the tomato, the mozzarella, a little parm, a little olive oil, maybe some basil. That's it. So I'm so happy that they've opened in Manhattan now, because if Nancy had said, 'You have to go to Brooklyn,' I'm not sure I would have gotten there so quickly. But when she said, 'Look, it's right there. It's down in the Village,' I was on the subway the next day." - brennan carley