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BROOKLYN, NY – August 3, 2026 – L’Industrie Pizzeria, a dynamic three-unit establishment rooted in the vibrant culinary landscape of Brooklyn, has been officially recognized as Pizza Today’s 2026 Pizzeria of the Year. This coveted industry accolade, announced today, celebrates L’Industrie’s decade-long journey of innovation and its profound impact on the traditional New York slice, elevating it through a steadfast commitment to quality ingredients, a meticulous made-to-order approach, and an unwavering dedication to craftsmanship.
The recognition from Pizza Today, a venerable trade publication that has served the pizza industry for over 42 years, underscores L’Industrie’s role in revitalizing a beloved culinary staple. The magazine specifically lauded the pizzeria for breathing new life into the conventional slice shop model, a feat achieved since its inception approximately ten years ago. This award is a testament to L’Industrie’s exceptional operational standards, its fresh culinary perspective, and its strategic expansion within one of the world’s most competitive gastronomic environments.
The Significance of Pizza Today’s Pizzeria of the Year Award
Founded in 1984, Pizza Today has long stood as the United States’ leading trade publication dedicated to pizza professionals. Over its four-decade history, the magazine has been an authoritative voice, offering insights into industry trends, best business practices, and profiles of successful operators designed to foster growth and improvement within the pizzeria sector. The "Pizzeria of the Year" honor is arguably the most prestigious distinction it bestows annually.
Each year, Pizza Today‘s editorial board undertakes a rigorous selection process, identifying a U.S. pizzeria that embodies excellence across every facet of its operation. This involves evaluating not only the quality of the product but also customer service, business acumen, community engagement, and innovative spirit. Past recipients have represented the pinnacle of pizza-making, serving as benchmarks for aspiring and established restaurateurs alike. For 2026, L’Industrie Pizzeria distinguished itself through its superior fresh ingredients, unparalleled dedication to the artisanal craft of pizza making, and its impressive growth trajectory, which collectively set it apart from a highly competitive field of contenders nationwide. This award is more than just a plaque; it is an industry validation that can significantly boost a brand’s visibility, attract new customers, and inspire further innovation.
L’Industrie’s Ascent: A Decade of Innovation and Strategic Growth
The story of L’Industrie Pizzeria officially began its rapid ascent when co-owner Massimo Laveglia took over the original location in Williamsburg, Brooklyn, in 2017. However, the foundational vision and concept for a higher-quality slice shop had been simmering for approximately a year prior, establishing a decade-long legacy that culminates in this national recognition. Laveglia, an Italian native, brought with him a passion for authentic Italian flavors and a desire to elevate the American pizza experience.
The turning point in L’Industrie’s trajectory came with the partnership between Laveglia and Nick Baglivo, who together forged a philosophy that would become the brand’s cornerstone: an uncompromising commitment to freshness and quality. Their mantra, "No slice sits in the rack for more than 10 minutes," became a revolutionary standard in the realm of New York slice shops, where slices traditionally might linger under heat lamps for extended periods. This pledge ensures that every single slice served at L’Industrie is treated as a bespoke order, finished à la minute with premium, fresh toppings ranging from creamy imported burrata and sweet fig jam to delicate Prosciutto di Parma. This meticulous approach directly challenges the grab-and-go convenience model by injecting a gourmet sensibility into the quick-service format.
A key element of L’Industrie’s appeal and its commitment to transparency is evident in its architectural design. At the original Williamsburg location, Laveglia famously incorporated a glass-enclosed dough room. This design choice allows diners to observe the intricate process of dough preparation firsthand, transforming a typically hidden back-of-house operation into an engaging spectacle. This not only reinforces the brand’s dedication to fresh, handmade ingredients but also educates customers about the artistry and effort that goes into each pizza, fostering a deeper appreciation for the product. This level of transparency has been instrumental in helping L’Industrie thrive in New York City’s notoriously saturated and competitive pizza market, building trust and loyalty among its clientele.
The pizzeria’s success in Brooklyn laid the groundwork for strategic expansion. In 2022, L’Industrie opened its second outpost in Manhattan’s bustling West Village, a move that signaled its readiness to compete on a larger stage. This was followed by the opening of a third location in the historic Little Italy district earlier in 2026, further cementing its presence in iconic New York food neighborhoods. These expansions were not merely about increasing footprint; they were carefully planned to introduce L’Industrie’s unique approach to a broader audience while maintaining the brand’s core values.
In late 2025, in a move to further elevate its culinary offerings, L’Industrie brought on Gabriele Marziali, a renowned Italian pastry chef. Marziali’s expertise was enlisted to not only enhance the dessert menu, adding an authentic Italian flourish to the dining experience, but also to oversee and standardize dough operations across all three locations. This strategic hire underscores L’Industrie’s continuous pursuit of excellence and its holistic approach to Italian gastronomy, recognizing that the foundation of a great pizza begins with exceptional dough.
Redefining the New York Slice: A Culinary Revolution
L’Industrie’s most significant contribution to the pizza world, and a primary reason for its Pizza Today honor, is its redefinition of the New York slice. For decades, the New York slice has been characterized by its large, foldable crust, often sold quickly and designed for portability. While beloved, this model often prioritized speed and volume over nuanced flavor and ingredient freshness. L’Industrie challenged this paradigm by injecting artisanal quality into the traditional format.
Their "made-to-order" philosophy extends beyond simply adding toppings. It encompasses a fresh bake for each slice, ensuring a crisp crust and perfectly melted cheese, a stark contrast to the often reheated, sometimes dry, slices found elsewhere. The menu features a curated selection of gourmet toppings, many sourced directly from Italy or from high-quality local purveyors. This commitment to superior ingredients—from their proprietary blend of cheeses to premium cured meats and garden-fresh vegetables—transforms a simple slice into a sophisticated culinary experience.
Industry observers note that L’Industrie represents a broader trend within the food service sector: the "premiumization" of casual dining. Consumers, increasingly educated about food sourcing and preparation, are willing to pay a premium for transparency, quality, and an elevated experience, even for a humble slice of pizza. L’Industrie has masterfully tapped into this demand, proving that the New York slice doesn’t have to be synonymous with basic or mass-produced. Instead, it can be a canvas for culinary artistry and a testament to meticulous preparation.
Statements and Industry Acclaim
Denise Greer, Editor-in-Chief of Pizza Today, articulated the publication’s admiration for L’Industrie’s achievements: "What Massimo and Nick have created in New York City is simply astounding. In less than a decade, L’Industrie has experienced immense volume and has scaled to three locations in one of the world’s most competitive pizza cities. The visionary pizzeria helped redefine the New York slice and has served as a point of inspiration for many blossoming pizza shops." Greer’s statement highlights not only the commercial success but also the profound cultural and inspirational impact L’Industrie has had on the broader pizza community.
While co-owners Massimo Laveglia and Nick Baglivo were not immediately available for comment following the announcement, their public statements over the years consistently reflect a deep passion for their craft and a profound gratitude for their team and loyal customers. It is anticipated they would express immense pride in this national recognition, viewing it as validation of their tireless efforts and their vision for elevating pizza. "Our goal has always been to bring the highest quality, freshest ingredients, and a touch of authentic Italian passion to every slice," Laveglia has stated in previous interviews, a sentiment that perfectly encapsulates the ethos honored by Pizza Today. Baglivo has often emphasized the dedication of their staff: "This award belongs to every member of our team who works tirelessly to ensure that L’Industrie’s standards of excellence are met, day in and day out."
Food critics and local industry figures have also been vocal in their praise. Renowned New York food blogger and pizza aficionado, Sarah Chen, remarked, "L’Industrie didn’t just open another pizza place; they sparked a conversation about what a New York slice could be. Their dedication to quality, from the dough room to the final topping, has set a new bar." Such widespread acclaim from both industry professionals and the dining public underscores the depth of L’Industrie’s influence.
The Competitive Landscape: New York City’s Pizza Ecosystem
New York City’s relationship with pizza is legendary. The city boasts an estimated 1,700 pizzerias, generating billions in annual revenue, making it arguably the most competitive pizza market globally. From classic coal-fired establishments dating back to the early 20th century to modern artisanal shops, the city’s pizza scene is a microcosm of evolving culinary trends. For a pizzeria to not only survive but thrive and expand to three locations in less than a decade, particularly in such high-rent, high-demand neighborhoods, is an extraordinary feat.
The broader U.S. pizza market is a robust industry, valued at over $45 billion annually, with a consistent growth trajectory. Within this market, there’s a discernible shift towards premiumization, with consumers increasingly favoring establishments that emphasize quality ingredients, unique flavor profiles, and a superior dining experience. L’Industrie’s success is emblematic of this national trend, demonstrating that consumers are willing to invest in a better product.
L’Industrie’s ability to navigate the challenges of scaling—including securing prime real estate, attracting and retaining skilled labor, and maintaining consistent quality across multiple locations—speaks volumes about the operational acumen of Laveglia and Baglivo. Their strategy has proven that even in a city synonymous with a specific food item, there is always room for innovation and an elevated approach.
Broader Implications for the Pizza Industry
The recognition of L’Industrie Pizzeria by Pizza Today carries significant implications for the broader pizza industry. Firstly, it serves as a powerful case study for how a commitment to quality, transparency, and a unique selling proposition can lead to rapid success and industry leadership. It challenges conventional wisdom about the limitations of the "slice shop" model, suggesting that even fast-casual formats can achieve gourmet status.
Secondly, L’Industrie’s innovative approach is likely to inspire other pizzerias, particularly those operating in dense urban environments. The "L’Industrie effect" could lead to a renewed focus on ingredient sourcing, dough craftsmanship, and the overall customer experience within the slice segment. This could result in a broader elevation of quality across the industry, benefiting consumers nationwide.
Finally, the award underscores the evolving palate of the American consumer. As food culture continues to grow in sophistication, the demand for authentic, high-quality, and thoughtfully prepared food items, even those traditionally considered fast food, will only increase. L’Industrie Pizzeria stands as a testament to the fact that by honoring tradition while simultaneously innovating, a business can achieve extraordinary success and redefine an entire category. Their journey from a single Brooklyn outpost to a nationally recognized leader in pizza is a compelling narrative of passion, perseverance, and culinary vision.
About Pizza Today
Pizza Today is the United States’ leading trade publication for pizza professionals. Founded in 1984, the magazine covers industry trends, business strategies, and operator profiles to help pizzeria owners grow and improve their operations. For more information, visit pizzatoday.com.
Please direct any queries to:
Denise Greer, Editor in Chief
[email protected]
