If you’re one of the 60 or so people a day to get your hands on a Massimo Laveglia pizza, count yourself lucky.
Over the last two years the Florence native has been steadily building a reputation for stellar pies and slices at L’Industrie, his tiny shop on South 2nd & Havermeyer in #Williamsburg. Don’t sleep on it like I did! ⠀⠀
Laveglia is essentially channeling classic New York–style pizza through an Italian lens. It’s not Neapolitan, it’s not Roman. He’s simply taking the best ingredients he can find—the Italian part of the equation—and, in New York fashion, making 14″ and 18″ pizzas in a deck oven (albeit an electric deck oven rather than the standard New York gas-fired models).
The dough is achingly light and airy—take a look at the hole structure here. Eating one slice naturally calls out for a second to follow. The crust has plenty of flavor and a great texture, thanks to a 3-day cold fermentation that Laveglia uses for the dough. ⠀⠀
Right now, Massimo tells me he’s basically a one-man show at L’Industrie, doing all the pizza work himself—though he’s looking to hire someone to help him, if you know anyone 😉 ⠀⠀
Like I said, don’t sleep on this pizza. It’s one of the most exciting New York(ish)–style pies I’ve had in a while. Check it out! Until next post, folks, hasta la pizza. 😊🍕✌
L’Industrie Pizza: 254 South 2nd Street, Brooklyn NY 11211; 718-599-0002
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