Review #1,127 Posted on 10.12.26…read more We came here to grab a pie while doing a trolley bus pizza tour for my wife's 40th on Friday afternoon the 18th. This was our 1st stop of 3. Narrowing down all the options is insane, nobody can beat NY when it comes to how many very good pizza spots there are. We'd heard & read a lot about this spot so for sure needed to have it on the list of stops for us to go to. The employees at L'industrie were extremely helpful in getting us information on how to order ahead to make our time effective on the tour. Then when I called in the order earlier that morning they were once again super nice & helpful. L'industrie is right on the corner there when you come into the Williamsburg area, right across the street from a quickie mart/liquor store type of spot. There was tons of people waiting outside to get their slices, and the inside was wall to wall packed. Luckily they've got an order pickup window too. This spot ended up being my favorite of the ones we tried. The flavoring of the ingredients here was to me what set them apart, also the undercarriage of the pizza was firm, not floppy which I'm also a fan of too. We got a slice with burrata too, so good. 100% would come back here and highly recommend, you're not going to find better pizza in NY in my opinion, that's saying something.

L'Industrie Pizzeria is a highly celebrated, contemporary slice shop located in the Williamsburg…read moreneighborhood of Brooklyn. Founded in 2017 by Massimo Laveglia, a native of Pistoia in Tuscany, it successfully bridges the gap between classic New York City slice shop culture and traditional Italian artisan craftsmanship. The pizzeria has transitioned from a neighborhood hidden gem into a massive viral sensation, earning the prestigious title of Pizza Today's 2026 Pizzeria of the Year. They open at 12:00, and in anticipation of a long line like we witnessed on our pizza day #1, we showed up at 11:15, and no one was there. (The workers were bustling inside, but no customers lining up yet.) We walked around the neighborhood, which was quiet with gorgeous weather - sunny, 60's, and breezy, - with Spanish banter between neighbors, and a few leaves blowing around. We got back at 11:30 and there were three people in line, then us, and 15 minutes later, it was around the block. The doors open, you order, pay, and wait for your name to be called. Then you go to pizza heaven. This was some of the best pizza we ever had! (It is right up there with Uncle Rico's Pizza in Fort Myers, who always comes in 1st, 2nd, or 3rd at the national competition.) We got four slices - New Yorker - A bold, meaty combination of savory pepperoni and spicy sausage, balanced by the creamy richness of ricotta and the tangy sweetness of the tomato sauce. The crisp, lightly charred crust provides a satisfying crunch beneath the generous, gooey layer of cheese and toppings. L'Industrie - The salty, delicate prosciutto di Parma contrasts beautifully with the cool, buttery creaminess of the burrata, creating a rich yet refined balance of flavors. The thin, crisp crust provides a delicate crunch that offsets the silky cheese and tender, almost melt-in-your-mouth prosciutto. Pork Pepperoni - A classic, deeply savory slice with rich tomato sauce, melted mozzarella, and pepperoni delivering a concentrated pork flavor with a pleasantly salty, spiced finish. The pepperoni adds a slightly crisp, oily bite against the stretchy cheese and thin, crisp-bottomed crust. Spicy Salami - The soppressata brings a robust, peppery heat and a rich, cured-meat savoriness, while the mozzarella softens the spice and the Parmigiano adds a sharp, nutty depth. Fresh basil lends an aromatic lift, contrasting with the crisp crust and the slightly chewy, oily salami. For the pizza geeks - L'Industrie first cold ferments the dough for 72 hours. Instead of using a single commercial flour, they blend seven to eight different flours. This hybrid mix combines premium Italian imported Caputo "00" flour for tenderness and extensibility, mixed with high-protein American bread flour (like King Arthur) and local whole wheat flours for texture, strength, and flavor depth. They use live wild yeast for a complex, slightly nutty flavor profile and visual micro-blistering that you don't get from standard commercial yeast. After a long, cold cure in the refrigerator, the dough is brought to room temperature, and shaped carefully by hand. In pure Italian fashion, the sauce is incredibly simple and completely uncooked before hitting the pie. It is made strictly from Bianco DiNapoli Whole Peeled Tomatoes. These organic California-grown heritage tomatoes are highly prized by top chefs for their natural sweetness and low acidity. There is just a bit of sea salt to brighten the tomato flavor. L'Industrie does not use dried oregano, garlic powder, black pepper, sugar, or heavy spices in their base sauce. They allow the natural, bright sweetness of the crushed tomato to cut through the rich fats of the cheese and toppings. The shop relies on restraint and high-caliber, locally sourced or imported ingredients. They utilize high-quality, low-moisture mozzarella shredded in-house, but they apply it with extreme restraint. This prevents the slice from becoming greasy or weighed down, maintaining a pristine ratio of dough, sauce, and cheese.

Top 10 pizza in NYC; no exaggeration. Don't mess with anything else on the menu…read more An iconic institution!

Quality/Quantity - When in NY, you need to try their pizzas. When in Brooklyn, you need to try…read moretheir pizzas. So here we are. A simple menu done well. Medium PS $33 - This was good. High quality with good ingredients. Thin crust, just the way I like it. Sixpoint Stooper $11 - A good beer to compliment my pizza. But not worth the $11. Also, a decent selection of beer; again, of high quality. Ambiance - A small local location, but they jam us all in. They really squeeze us all in to get those extra tables/chairs in. A little too tight for me. But I guess if that reduces the wait time, it might be worth it? See pictures. Indoor/outdoor seating. Outdoor seating is more comfortable. As long as you do NOT mind the excessive customers that are walking by. Congrats on the successful business. Cool decor. See pictures. Semi open kitchen. Two restrooms, the second one is downstairs. Service - Good. Price - $48 + tip; expensive for what we got, but worth it for the quality. Owner Comment - Congrats on all your success since coming out of retirement in 2012. Nice family history on your website.

Some of the best service I've had. A very busy establishment, but advanced servers and cooks…read moreallowed for a smooth dinning experience. Furthermore, this is the best pizza I have had in my life, and I eat lots of pizza. If you have the opportunity to dine in, the restaurant has an immaculate vibe. Would absolutely come again.

Worth the hype! Absolutely insane calzone... That was our must order!!!…read more The pizza is also incredible - you have to try. We had a pizza + a calzone and for 2-3 people this is enough. Reservations were tough (stand in line and then they'll tell you what time to come back) and we got an 830 res. Still one of my favorite pizzas!

Pizza is still very good but that price is crazy work. $5.62 for a regular cheese slice if paying…read morewith card. $5 if cash. Pay in cash to save you some money. Came on a Tuesday 1pm. No line.

What happened?! Been buying pizza here forever…read more Got a "well done" pie that was barely baked. No flavor, the frozen from the supermarket tastes better now. Really disappointed, as Dom would be. :(

I am a huge fan of Ace's Pizza. There aren't many Detroit style pizza shops in NYC but Ace's is one…read moreof my go-to's. I think this is what Detroit pizza should taste like (haven't been to MI) but it's one of my favorite types of pizza besides classic NY or Sicilian. They have a variety of flavors and various sizes including personal to large. The prices are reasonable and portions are filling. I went on a busy Friday night for take out and the host was great. She got me set up and ready within 10 minutes. The shop was busy at 11pm to closing and everyone looked like they were having a good time. It's a bar pizza shop in the heart of Williamsburg. Accepts cash, card and Applepay. Open late! Indoor seating and takeout available. I think outdoor seating is available as well.

I ordered from the website to pickup pizza. When I arrived at the restaurant, the pizza was hot and…read moreready. I went to the bar, and the bartender went back immediately to the kitchen for the pizza. While we didn't eat here, the ambiance was warm and friendly. This Detroit style pizza was terrific- the crust was light and airy, and it didn't skimp on the toppings. We ordered the Hot Burratta medium pizza. Just delicious; and good warmed up the next day. I will certainly be back.

Oh my goodness where do I begin? First of all I walked here on a rainy cold Saturday evening to…read morepick up a few slices . I was greeted by an angel called Lisa, who was very much giving fairy Godmother of Luigi's pizza. I stumble through my order. I'm confused. I'm asking questions. The whole time Lisa is patient. She's sweet. She's funny. Makes me feel right at home. I asked for one slice of Knicks pizza but I wanted pepperoni on there. They said it didn't come with pepperoni, but the owner was sitting there like "you know what since you asked for it we'll do it for you." It's like I was in heaven and was told Ask and you shall receive, we just want you to be happy! Now, I don't know what sort of crack cocaine they put in this Knicks pizza but it had vodka sauce and ricotta, hot honey olive oil and I think a pesto drizzle. Oh my Jesus Christ this was the best pizza I've ever had in my entire life. Savory, a lil sweet, saucy. Lisa was right, don't need ranch for this at all. Also loved the white pie. I'm so sad because I had to leave New York the next day but days later I am still thinking about this pizza. I am still thinking about sweet Lisa and just how warm and welcomed I was in the few minutes I spent in this restaurant. I'm still thinking about how delicious this slice was!!! I cannot recommend enough, 10 out of 10 you won't regret it. Tell Lisa the girl who asked for ranch and she responded "that's sacrilegious"sent you. I told Lisa I'd leave a good review and she said "we don't care about no reviews we care about getting you fed". Enough said!

This place serves a solid slice of pizza in Brooklyn. One downside is that they are cash-only and…read moredo not offer Uber Eats or delivery, which can be a little inconvenient. I went in with extremely high expectations after seeing Barstool give it a 9.3, which is an incredibly high score. In my opinion, Dave Portnoy has a particular style of pizza that he prefers, and that definitely influences his ratings. Personally, I would not rate this pizza anywhere near a 9.3, especially considering how many great pizza options there are in Brooklyn. That being said, it is still a good slice and worth trying. I just don't think it quite lives up to the hype or the exceptionally high rating it has received.

Spumoni Gardens is one of those places where I already know I'm not leaving with just one thing…read more The Sicilian slice is DIVINE. Thick, cheesy, saucy, crispy around the edges, and just completely different from a regular slice of pizza. This is the thing I'm coming here for first. Then there are the homemade frozen treats. I've had both the Italian ices and the ice cream, in more flavors than I can even remember at this point, and I genuinely can't tell you which one I like better. Every time I think I've picked a favorite, I try another flavor and change my mind. LOL. There's something very old-school Brooklyn about the whole experience too. It's not trying to be trendy or reinvent itself. It knows exactly what it is, and that's part of why people keep coming back. Give me a Sicilian slice and something frozen afterward and I'm happy.

We chose L&B Spumoni Gardens because of the strong reviews and because it seemed to be one of the…read moremore popular places in the area. Unfortunately, our experience was extremely disappointing. We ordered a glass of wine, a beer, an arugula salad, and our main food order. Everything started out fine, and the salad came without a problem. But then we waited. And waited. About 30 minutes after we had ordered, I asked our waiter where our food was. He apologized and admitted that he had forgotten to put the order in. By that point, we had already watched other tables receive their food, including people who had arrived well after us. We continued waiting, and after roughly 40 minutes or more, our food still had not arrived. At that point, the dining experience was already ruined and we decided to leave. Ironically, just as we were getting ready to go, the food finally started coming out. I told them we no longer wanted it. The waiter did apologize again and offered us a pizza to take with us, which I assume was complimentary, but by then we were simply ready to leave. Even paying the bill became unnecessarily drawn out. We were charged the full amount for the salad, beer, and wine. I sat with a $50 bill ready to pay, was handed the check, and then ended up standing around for another five minutes waiting for someone to actually take the money. There was no apology from the person handling the payment. I understand that mistakes happen, and I appreciated that our waiter admitted he had forgotten to place the order. But when a restaurant makes that kind of mistake, the recovery matters. After waiting that long, watching later-arriving customers get served, and then having difficulty simply paying and leaving, an apology and a pizza at the very end didn't really fix the experience. Unfortunately, based on this visit, I can't say the service lived up to the restaurant's reputation.

Roberta's is an iconic Bushwick institution, but what makes it special is the entire cultural…read moreecosystem that grew around it. I've eaten here, come to the Bushwick Block Party to see Action Bronson perform, and spent enough time around Tiki Disco to associate the place with a particularly inventive, free-spirited period in the neighborhood. The dining area still has that wonderfully idiosyncratic character: exposed beams, communal tables, mismatched details, and an open kitchen turning out genuinely excellent pizza. What impresses me most is how naturally Roberta's became more than a restaurant. Food, music, parties, outdoor spaces, and an extraordinary mix of people all seemed to converge here, giving the place a cultural gravity that could never have been designed by committee. It remains one of those places that instantly takes me back to my bachelor years and an especially fun chapter of my time in the city, when Bushwick felt endlessly creative, and Roberta's seemed to sit comfortably at its center. Sending my highest recommendation!

Great Neapolitan, soft and chewy pizza with unique toppings - there's something for everyone! For 4…read morepeople, we shared the Little Gem Salad (perfect starter: refreshing and crunchy) and each got our own pie - and left with 2 slices to go. My favorite was between the Fyre and Ice and Ursula's Parade - but all were delicious. There's plenty of seating - inside, atrium, and bar. The atrium was nice and cool - dog-friendly as well!

Got a TGTG order here. 11/10 I'd do it again…read more Brooklyn DOP actually originated as a pandemic business where my friend's personal trainer started baking pizzas outside of his Greenwood Heights apartment. When the hype got large enough, the owner decided to start a pizzeria and the rest is not history. This is one of the more worthwhile TGTG orders to me. Their pizza is SOOO perfectly crisp and charred, and actually is one of the closest pizzas that reminds me of the famous originals in Napoli.

Good restaurant setup and ambiance. Old school. Excellent branding. Water available. Long. Lots of…read morestanding area to eat. Friendly staff. Nice outdoor garden in the back Slice is OK. Smaller. Doughy bottom. Didn't flop and OK looking undercarriage but just small. Not crispy enough. Also when reheated not hot enough. I don't think the reheat ovens in the front are strong enough. Good cheese quality.

Grew up in New York, but have been in Texas for 50 years. With very few exceptions, Italian food in…read moreTexas is not particularly /ut B/ /hen I/ /tic I/, is overpriced, and fails miserably when compared to Northeast Italian food. So, eating at this restaurant before the Bruce Springsteen concert, the other night was a thrill. Ate with lifelong friends. We shared several appetizers, including meatballs, a margarita, pizza, bake clams, and spicy shrimp. All were delicious. I had a seafood pasta with squid ink that was memorable. Lots of seafood and the pasta was fantastic! Nice bottle of wine at a reasonable price. Good service. Frankly, I think the prices were cheaper than what I pay in Austin area, and the food and venue were authentic and much better than in Texas!

Nice patio seating, pizza was fine, service was good. I…read morewould have given more stars except the billing feels borderline dishonest. They auto added gratuity-- 20% for our party of 3. Not sure what the menu currently says, but the menu from just 3 months ago said it's 18% for a party under 6. Maybe they've changed it. Not sure. This is the first restaurant we've been to with 20% auto gratuity for a party under 6. But the borderline dishonest part is that the check that you sign tells you in tiny letters that tip was already added, but has huge font for additional tip and written out tip calculations, so it is very easy to tip 40% without noticing. Sometimes I do tip extra generously, but I don't want to feel like I was tricked into doing it! Looking thru reviews here, I see other people also experienced this, including people in small parties who were locked into the 20% when it should have definitely been 18%. :/ So close to a good experience, but ruined by tricksy billing.