🍕 L’Industrie Pizzeria — Some of New York’s Best Pizza. Now, About That Chair…

L’Industrie Pizzeria Brooklyn Review: Burrata, Fig Jam & Bacon—and Pizza Worth the Wait

Williamsburg’s Cult Pizza Destination Delivers Spectacular Pies, an Amazing Olive Oil Cake—and Precious Few Places to Sit

Exceptional pizza, heavenly olive oil cake. Service? Wait—what service? Enjoy munching while standing. ⚡

New York takes pizza seriously

Very seriously.

People argue about crust thickness. Hydration. Fermentation. Cheese. Sauce. Coal versus wood versus gas. Whether pineapple constitutes a topping or an international incident.

So when a pizzeria develops the kind of following enjoyed by L'Industrie Pizzeria - Williamsburg in Brooklyn, there is only one reasonable thing to do:

Go eat a lot of pizza.

We obliged.

And the conclusion is pretty straightforward.

L’Industrie makes some of the best pizza we've eaten in New York.

Unfortunately, you may have to eat some of it standing up.

And the better the pizza tastes, the more irritating that becomes.

🍕 First, the Important Part: The Pizza

L’Industrie's Williamsburg shop is at 254 S 2nd Street in Brooklyn. It's a casual, high-volume counter operation rather than a conventional sit-down pizzeria. Lines are common, although the operation moves customers through impressively efficiently. Limited seating/standing-room conditions are also a recurring feature of the experience.

But you're not coming here for upholstered furniture.

You're coming for this:

🥇 Burrata Pie

Tomato sauce. Mozzarella. Burrata.

That's basically it.

And that's the beauty of it.

L'Industrie calls the Burrata its signature pie, and after eating it, we understand why.

This is a lesson in what happens when simple ingredients are balanced extremely well. The tomato brings acidity. Mozzarella provides structure. Burrata arrives with that glorious creamy richness.

Nothing needs rescuing. Nothing needs hiding.

Simple, balanced and devastatingly good.

This is the one we'd recommend to virtually everyone.

🥈 L'Industrie Pie: Bring on the Prosciutto

Then take the burrata idea and introduce Prosciutto di Parma.

That's essentially the L'Industrie Pie.

The current menu describes it with delightful economy:

Prosciutto di Parma and burrata.

That's enough.

Salty, silky prosciutto meets creamy burrata and a beautifully executed crust.

Another stunner.

If the Burrata is L'Industrie's minimalist masterpiece, this is its slightly better-dressed Italian cousin.

🥉 Fig Jam & Bacon: Fruit Belongs on Pizza. There, We Said It.

Mozzarella. Fig jam. Bacon. Ricotta.

This could go badly.

It doesn't.

The Fig Jam & Bacon Pie is another star. Sweet fig against salty bacon, moderated by ricotta and mozzarella, creates one of those combinations that sounds more adventurous on paper than it tastes on the plate.

It reminded us of the Poached Pear pizza (Mozzarella + poached pear + sweet gorgonzola + hot honey) at Mama’s TOO in Manhattan.

Fruit on pizza can be magical when the kitchen understands balance.

Here, it does.

Sweetness isn't being dumped onto a savory dish as a gimmick. It's functioning as another ingredient in the composition.

Call it culinary sleight of hand.

The magician pulls a fig out of the pizza.

And somehow you applaud.

🌶️ The New Yorker

For something more conventionally New York, there's the New Yorker: tomato sauce, mozzarella, pepperoni, spicy sausage and ricotta.

Very good.

Very satisfying.

Also noticeably spicier.

If you're looking for meat, richness and heat, it works beautifully.

But given one pie?

We're still ordering Burrata.

🍄 Tartufo: Mushroom People, Report for Duty

The Tartufo combines mozzarella, braised cremini mushrooms, ricotta and truffle oil.

If mushrooms and truffles occupy an important place in your personal food pyramid, by all means investigate.

It's good.

But against the Burrata, L'Industrie and Fig Jam & Bacon?

Not in the same league for us.

⚪ The Classics

We also tried the White Pie—ricotta, mozzarella and Parmigiano—and the Margherita, with tomato sauce, mozzarella, extra-virgin olive oil, Parmigiano and basil.

Both work.

Neither is remotely a mistake.

But that's the problem with eating them at L'Industrie.

When the same kitchen can hand you a Burrata or Fig Jam & Bacon, merely very good suddenly feels like underachievement.

Our next targets?

Parma Pie and Tomato Pie.

Research must continue.

It's a burden.

🍰 Whatever You Do, Don't Skip Dessert

Pizza may get you through the door.

The olive oil cake may be what gets us back through it.

The tiramisu is good. We wouldn't put it in the same league as our favorites at Pepe's or Sally's in New Haven.

But the Olive Oil Cake?

Good grief.

L'Industrie's version is made with extra-virgin olive oil and orange zest.

It's moist, fragrant, restrained and ridiculously satisfying.

Heaven on Earth.

That's not an expression we deploy casually for cake.

Okay, maybe we do.

But this one deserves it.

Also on our future research agenda: Soft Serve Gelato, finished with extra-virgin olive oil and sea-salt flakes, and the Pistachio Tres Leches Cake, a pistachio sponge with pistachio cream and chopped pistachios.

Someone has to do this work.

🪑 Now, About That Chair…

Here's L'Industrie's biggest problem for us.

We would like to sit down.

There is outdoor space, but don't approach this like a normal sit-down restaurant where you arrive, get a table, order, eat and linger.

This is fundamentally a counter-service pizza operation. You wait, order, collect your food and figure things out from there. Limited seating (if any seating is available at all; there was none on our latest Saturday lunch visit) and standing during busy periods are common.

And yes, we understand.

It's New York.

It's a slice shop.

That's the model.

But we're reviewing the experience, not merely explaining the business model.

Eating great pizza while standing is frustrating.

In fact, we've discovered an important new mathematical relationship:

Frustration from standing while eating = Quality of pizza × Desire to sit down

The better the pizza, the more desperately you want to slow down and enjoy it.

Joe's presents a similar problem for us in Manhattan.

Great pizza.

Now give us a chair.

🙋 Service? Sort Of.

There's nothing particularly wrong with the service.

There just isn't much of it.

Place order.

Get pizza.

Eat pizza.

Goodbye.

And to L'Industrie's credit, the system is fast and efficient, especially considering the crowds. That's consistent with broader customer feedback: the counter operation generally receives good marks for speed and friendliness despite the volume.

But anyone expecting the hospitality of a conventional restaurant should adjust expectations.

This isn't dinner theater.

It's pizza logistics.

🏆 So Where Does L'Industrie Rank?

Very, very high.

Among the best pizzerias we've tried in New York? Absolutely.

The Burrata Pie alone warrants the trip. The L'Industrie Pie strengthens the argument. The Fig Jam & Bacon demonstrates that the kitchen can get inventive without becoming silly.

And then somebody brings out that olive oil cake.

Game over.

But if we're choosing the complete pizza experience rather than pizza alone?

We're still driving north.

Frank Pepe's remains our preference.

And we'd probably still take Modern Apizza, too.

New Haven gives us extraordinary pizza and the revolutionary technological innovation known as a chair.

L'Industrie gives New Haven a serious fight on what's actually coming out of the oven.

On everything surrounding it, not quite.

🔥 The FUNanc1al Take

Pizza: ⭐⭐⭐⭐⭐
Burrata Pie: 🔥🔥🔥🔥🔥
L'Industrie Pie: 🔥🔥🔥🔥🔥
Fig Jam & Bacon: 🔥🔥🔥🔥🔥
Olive Oil Cake: 🚨🔥🚨🔥🚨
Service: ⭐⭐⭐
Seating: 🪑❓
Likelihood we'll return: 100%

L'Industrie is precisely the kind of restaurant worth traveling for because the food survives the hype.

We'd change the experience.

We wouldn't change much about the pizza.

And next time, we're getting the Parma, the Tomato Pie, the pistachio tres leches and that soft serve.

And another olive oil cake.

Obviously.

No doubt about it: we'll be back.

📍 L'Industrie Pizzeria — Williamsburg

254 S 2nd St, Brooklyn, NY 11211
Phone: (718) 599-0002
Style: Counter-service pizzeria
Current posted hours: Noon–10 PM daily
Best for: Destination pizza, slices, casual lunch/dinner
FUNanc1al must-orders: Burrata, L'Industrie, Fig Jam & Bacon, Olive Oil Cake

L'Industrie Pizzeria website & menu