This bustling pizza spot is worth the wait, serving up thin-crust slices like the irresistible burrata and prosciutto L'Industrie in a lively atmosphere.
"Williamsburg favorite L’Industrie caused a sensation when it opened on Christopher Street in larger digs than the original, with indoor seating, too. The round pizzas are cooked, and some unusual toppings like burrata applied as the slice is reheated, but we prefer the plain pie, which is thin crusted and cheesy, really the perfect neighborhood slice." - Robert Sietsema
"L’Industrie’s original Williamsburg location has been a fixture on our best pizza list since it opened. This second location is larger and just a little bit more grown up, but they still serve the same, long-fermented sourdough pies we know and love. L’Industrie prioritizes ingredients imported from Italy—each pie is topped with giant basil leaves and grated parmesan, and toppings like velvety burrata, pepperoni, or soppressata. Despite having more seating and donning the West Village restaurant uniform of dark wood, ornamental tin ceilings, and exposed brick walls, L’Industrie is still the casual slice shop it's always been, where orange grease drips down your wrist when you fold a piece. " - bryan kim, neha talreja, will hartman, sonal shah
"Like Leo in Williamsburg, L’Industrie is a pizzeria that has become known for its soft-serve gelato. The flavors — peach, pistachio, grape, and more — change often, and two are available at a time: They can be ordered separately or swirled together with olive oil and sea salt on top. L’Industrie has locations in Williamsburg and the West Village." - John Tsung, Eater Staff
"The competition for the city’s best pizza is fierce, but the version at L’Industrie is the evolved, apex predator form of what a New York slice can be. At both the original Williamsburg spot and the West Village location, you’ll find crispy-on-the-bottom, puffy crust, and super high quality Italian toppings. It’s the perfect hand-held meal before, during, or after a jaunt down Bleecker Street. Refuel with an oozing burrata slice, or spicy salami—and if you’re visiting during the week, they offer sandwich specials on Wednesdays." - bryan kim, will hartman, willa moore, sonal shah, neha talreja
"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
