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BROOKLYN, NY (Aug. 3, 2026) – L’Industrie Pizzeria, a distinguished three-unit establishment renowned for its meticulous made-to-order methodology and unwavering dedication to product excellence, has been bestowed with one of the pizza industry’s most esteemed accolades: Pizza Today‘s 2026 Pizzeria of the Year. This prestigious honor, awarded by the 42-year-old trade publication, recognizes L’Industrie Pizzeria for its profound impact on the traditional New York slice shop model, which it has revitalized since its foundational establishment a decade ago. The award signifies not merely a triumph of taste but a testament to a revolutionary business approach that has redefined expectations within one of the world’s most competitive culinary landscapes.
The Prestige of the Pizzeria of the Year Award
Pizza Today, established in 1984, has long served as the authoritative voice for pizza professionals across the United States. Each year, its editorial board undertakes a rigorous selection process to identify a single U.S. pizzeria that exemplifies unparalleled excellence across every facet of its operation. This involves scrutinizing not only the culinary output but also business acumen, operational efficiency, customer engagement, and overall industry influence. The award is not simply a recognition of popularity but a deep dive into the foundational principles and innovative practices that propel a pizzeria to the forefront of the industry. Previous recipients have often been trailblazers, setting new standards in ingredient sourcing, menu development, operational scaling, and community involvement. L’Industrie’s win in 2026 underscores a notable shift in the industry’s appreciation for elevated craftsmanship within the casual dining sector, especially concerning the iconic New York slice. The publication’s decision highlights L’Industrie’s fresh ingredients, unwavering dedication to the pizza craft, and impressive multi-location growth as decisive factors distinguishing it from a crowded field of contenders.
A Decade of Innovation: The L’Industrie Chronology
The journey of L’Industrie Pizzeria began approximately ten years prior to this recognition, around 2016, with an initial vision to reimagine the casual slice experience. However, its true transformative phase commenced in 2017 when Massimo Laveglia assumed control of the original Williamsburg, Brooklyn, location. It was under Laveglia’s leadership, soon joined by co-owner Nick Baglivo, that L’Industrie began to crystallize its distinctive philosophy. Their partnership forged a powerful synergy, combining Laveglia’s culinary vision and commitment to quality with Baglivo’s operational expertise and strategic growth ambitions.
The core of their philosophy was elegantly simple yet profoundly impactful: "No slice sits in the rack for more than 10 minutes." This dictum directly challenged the long-standing model of pre-made, reheated slices prevalent in countless New York pizzerias. Instead, L’Industrie committed to finishing every pizza to order, ensuring that each slice delivered to a customer was at its peak freshness, flavor, and texture. This commitment required a more dynamic kitchen operation and a meticulous approach to ingredient management, distinguishing them significantly from their peers. The decision to invest in this made-to-order approach, even for individual slices, was a calculated risk that ultimately paid off, cultivating a loyal customer base willing to wait for a superior product.
The transparency embedded in their operations further solidified their brand identity. Laveglia notably orchestrated the construction of a glass-enclosed dough room at the original Williamsburg location. This architectural choice was not merely aesthetic; it was a powerful statement of honesty and pride in their foundational ingredient. Diners could witness, firsthand, the precise and artisanal process of dough preparation, from mixing to fermentation, transforming a usually hidden kitchen process into a captivating part of the dining experience. This open-kitchen concept fostered trust and educated patrons about the meticulous care invested in every pizza, reinforcing the brand’s commitment to quality from the ground up.
Expansion and Culinary Elevation
L’Industrie’s success in Williamsburg laid the groundwork for strategic expansion into other high-profile New York City neighborhoods. In 2022, the brand ventured across the East River, opening its second outpost in Manhattan’s bustling West Village. This move marked a significant milestone, proving that L’Industrie’s unique concept could thrive beyond its Brooklyn roots and appeal to a broader, discerning Manhattan clientele. The West Village location quickly garnered critical acclaim, mirroring the success of its predecessor and further solidifying L’Industrie’s reputation as a purveyor of exceptional pizza.
The most recent expansion, occurring earlier in 2026, saw L’Industrie establishing its third location in the historic Little Italy district. This particular move was symbolic, placing a modern, innovative pizzeria within a neighborhood steeped in Italian-American culinary heritage. It demonstrated L’Industrie’s confidence in its ability to honor tradition while simultaneously pushing its boundaries. The three-unit structure by 2026 underscored the brand’s remarkable scaling capabilities within a highly competitive urban environment, validating Editor-in-Chief Denise Greer’s observation of their "immense volume" and rapid growth.
Further bolstering its culinary credentials, L’Industrie made a significant strategic hire in late 2025 by bringing on Italian pastry chef Gabriele Marziali. Marziali’s appointment was a dual-purpose move: to elevate the dessert menu, introducing authentic Italian sweets that complement the savory pizza offerings, and crucially, to oversee dough operations across all three locations. This decision highlighted L’Industrie’s commitment to continuous improvement and its pursuit of perfection in every aspect of its culinary output. Marziali’s expertise in dough science and traditional Italian baking techniques promised to further refine L’Industrie’s already celebrated crust, ensuring consistency and unparalleled quality as the brand continued to grow.
Redefining the New York Slice: A Culinary Analysis
L’Industrie Pizzeria’s recognition as Pizzeria of the Year is primarily rooted in its audacious reinterpretation of the classic New York slice. Traditionally, the New York slice is characterized by its wide, foldable crust, thin base, and often a simple application of tomato sauce and mozzarella. While beloved, the model had, for many years, seen little significant evolution beyond minor variations. L’Industrie, however, introduced a "gourmet slice" concept that respects the fundamental structure of the New York style while infusing it with an elevated ingredient philosophy and a bespoke preparation method.
Their commitment to fresh, high-quality toppings is a cornerstone of this revolution. Beyond the standard pepperoni or mushroom, L’Industrie offers an array of sophisticated ingredients, such as creamy burrata, sweet fig jam, and delicate Prosciutto di Parma, all finished after the initial bake. This "post-oven" application of premium, delicate ingredients preserves their integrity and flavor, creating a textural and taste experience far removed from typical reheated toppings. The concept emphasizes contrast and freshness, turning a simple slice into a complex culinary creation. This approach resonated deeply with a new generation of diners who seek both convenience and uncompromising quality, blending the accessibility of a slice shop with the gourmet appeal of a full-service pizzeria.
As Pizza Today‘s Editor-in-Chief Denise Greer articulated, "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." This statement underscores L’Industrie’s role as an industry trendsetter. Their success demonstrates that there is a significant market for an artisanal, high-quality slice experience, encouraging other aspiring pizzerias to experiment with elevated ingredients, transparent processes, and innovative service models. The implications extend beyond New York, influencing pizza entrepreneurs nationwide to reconsider the potential of the "slice shop" format.
Broader Impact and Future Trajectory
L’Industrie Pizzeria’s ascendancy to the pinnacle of the pizza industry signifies more than just an individual business triumph; it reflects a broader evolution in consumer preferences and culinary standards. In a city where pizza is not just food but a cultural institution, L’Industrie has managed to carve out a unique niche by offering a refined product without alienating the democratic spirit of the slice. Their success suggests a growing demand for transparency in food preparation, locally sourced (or high-quality imported) ingredients, and a narrative of craft that resonates with contemporary diners.
The economic implications are also noteworthy. The growth of L’Industrie into a multi-unit operation has created jobs, supported local suppliers, and contributed to the vibrant culinary economies of Brooklyn and Manhattan. Their model demonstrates that investing in quality and a unique customer experience can lead to sustainable and rapid expansion, even in a saturated market.
Looking ahead, L’Industrie Pizzeria is poised for continued influence. With the solid foundation of three successful locations and the addition of a renowned pastry chef like Gabriele Marziali, the brand has the potential to further diversify its menu, explore new product lines, or even consider expansion into other major metropolitan areas. Their Pizzeria of the Year award will undoubtedly amplify their visibility, attracting new customers and cementing their status as innovators. L’Industrie has not just won an award; it has solidified its legacy as a pivotal player in the ongoing story of American pizza, proving that even the most iconic culinary traditions can be respectfully and deliciously reimagined.
About Pizza Today
Pizza Today is the United States’ leading trade publication for pizza professionals. Founded in 1984, the magazine serves as an essential resource, covering critical industry trends, effective business strategies, and insightful operator profiles. Its mission is to empower pizzeria owners and operators with the knowledge and tools necessary to foster growth, enhance efficiency, and improve their overall operations. For more information, visit pizzatoday.com.
Please direct any queries to:
Denise Greer, Editor in Chief
[email protected]
