L'Industrie Pizzeria

"One of the great pleasures of modern Williamsburg is dropping into L’Industrie Pizzeria, ordering one of the paper thin Roman-esque slices. The burrata slice — the one they’re most known for — shows off a lovely contrast between cool, milky dairy and the warm tomato sauce. Over the years, they’ve expanded their storefront on the block to meet the immense demand. That included an outpost in the West Village last year." - Emma Orlow, Eater Staff

"Our highest-rated NYC slice shop has two locations—the original in Williamsburg and a newer one in the West Village—and both have lines. But this is no amateur operation. The kitchen is efficient and well-staffed, so waits rarely stretch past 20 minutes. Don’t hesitate to stop by for an impromptu meal." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah

"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, arden shore

"L’Industrie sets the standard for a great New York slice at both their original Williamsburg spot and larger location in the West Village. Each bit of blistered thin crust puffs, then crunches, tasting more and more like the loaf of bread you bought at the farmers market thanks to a long fermentation process. Minimal tomato sauce and spot-on oven temperatures ensure the layer of rich mozzarella stays perfectly in place, while a stream of orange grease drips down your wrist. The difference between this and most other slice shops is that L’Industrie prioritizes ingredients imported from Italy. Each slice is topped with giant basil leaves and grated parmesan, and toppings like velvety burrata, slightly sweet pepperoni, or soppressata. This is simply the best single slice in NYC." - bryan kim, willa moore, kenny yang, carlo mantuano, molly fitzpatrick

"When it comes to a great New York slice, L’Industrie sets the new standard. This Williamsburg pizza place Frankensteins together an impressively thin crust you’d find in Roman varieties, toppings imported from Italy, and a dough that has a funky flavor thanks to a long fermentation process. The result is the kind of slice you’ll crave for no reason at all, like on a random Tuesday afternoon when a leaf falls on your head and reminds you of basil." - willa moore, neha talreja, bryan kim, will hartman, sonal shah