When I asked my friend to come with me to L’Industrie Pizzeria in the city on a Friday evening, she mused that perhaps they wouldn’t have a line, given the two adequately spaced locations in New York: the original in Williamsburg and the new(er) location in the West Village. I assured her that, no matter what time of day, they always do. I sadly confirmed I was right as we neared Christopher Street, walking toward the stretch of people who were coming out of the door and down the block.

L’Industrie's perpetual wait times are just a result of the pizzas crafted by Massimo Laveglia. The Tuscan-born chef opened up shop in Williamsburg back in 2017, perfecting and then hawking wonderfully blistered and crisp pies à la New York style , dressed in all things Italian with prosciut

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