L'industrie Pizzeria
Massimo Laveglia, a Florence native, took over the Williamsburg shop in 2017 and built a proprietary flour blend — semolina, whole wheat, Type 1 and other varieties — milled to his own recipe in Italy, baked in a four-deck electric oven. It has since grown to a third New York City location on fresh ingredients and ideas rather than a change of method.
Why it is here
Massimo Laveglia, a Florence native, took over the Williamsburg shop in 2017 and built a proprietary flour blend — semolina, whole wheat, Type 1 and other varieties — milled to his own recipe in Italy, baked in a four-deck electric oven. It has since grown to a third New York City location on fresh ingredients and ideas rather than a change of method.
What to order
the burrata slice, finished to order with fresh burrata, basil, Parmesan and olive oil