A 'maximalist' slice that somehow stays balanced. It features pepperoni, fennel sausage, roasted onions, and peppers. The signature touch is the sesame seed crust, which adds a nutty, toasted flavor that complements the fatty meats. The sourdough base is sturdy enough to hold all the toppings without flopping.
Tips from diners
The sesame seeds make the crust taste like a good bagel. Don't leave the 'bones' (crust edges) behind on this one.
The most iconic slice in Williamsburg. A perfectly crispy sourdough Margherita slice is topped with a fresh, cold ball of burrata cheese, a drizzle of high-quality olive oil, and fresh basil. The contrast between the hot, crunchy pizza and the cold, creamy cheese is the reason for the constant lines. It is a brilliant example of how a few premium ingredients can transform a standard slice.
Tips from diners
Spread the burrata ball across the whole slice with your napkin or a plastic knife before you eat. It ensures a perfect ratio in every bite.
Founded by Massimo Laveglia in Williamsburg, L'Industrie has redefined the 'elite' slice joint. Combining traditional Italian techniques with a sourdough starter and French-style fermentation, the crust is uniquely thin, light, and crispy. They source premium ingredients like Burrata and 24-month aged Prosciutto, elevating the humble slice into a gourmet experience. It has become so popular that they opened a second location in the West Village in 2023.
The Williamsburg location always has a line, but it moves very efficiently. If you want a more 'civilized' experience, the West Village location is larger but just as busy.
Don't skip the soft-serve ice cream. They make it in-house with flavors like olive oil and sea salt or pistachio—it's remarkably good for a pizza shop.
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