Worth it
What I wrote thereFold it away
Intrigued by the onslaught of praise, we paid them a visit. The pizza style doesn’t fit into any traditional category, perhaps most closely related to a proper NYC slice, but the crust is slightly thinner, almost crunchy. The dough is long-fermented until it results in a zippy canvas for the fresh ingredient imported from Italy.
If there’s a better slice of pizza in New York City, I’ve yet to find it. L’Industrie has locals commuting 30+ minutes just to get their grubby little hands on the famed Margherita with burrata slice, myself included.
Thankfully a second location recently opened in the West Village, but you can expect long lines at both locations -this pizza is worth the wait.