Uploaded August 2026 | Updated September 2026, 1 hour ago
The ovens at all three L'Industrie Pizzeria locations run from dawn until dark. First baking carrot and olive oil cakes, then breads for the Wednesday sandwich special and, finally, the pizzeria's famous pies, finished to order.
Our Pizzeria of the Year feature has details about how co-owners Massimo Laveglia and Nick Baglivo keep the trains running on time, and how pastry chef Gabriele Marziali is standardizing operations across shops in Brooklyn and Manhattan.
The ovens at all three L'Industrie Pizzeria locations run from dawn until dark. First baking carrot and olive oil cakes, then breads for the Wednesday sandwich special and, finally, the pizzeria's famous pies, finished to order.
Our Pizzeria of the Year feature has details about how co-owners Massimo Laveglia and Nick Baglivo keep the trains running on time, and how pastry chef Gabriele Marziali is standardizing operations across shops in Brooklyn and Manhattan.
