L'industrie Pizzeria

Stoolies who copy Dave's exact taste and attitudes to pizza can be biased in a way that some will judge this place negatively based simply on its locale in Williamsburg, and their assumptions about who owns it. But I don't give a shit about that, this pizza mostly hits the mark of what's good in pizza and what they like. Anyone acting like L'Industrie is artsy fartsy is just totally wrong about the vibe of this place and they probably act like buying a coffee at fucking Starbucks is a sign of elitist taste rather than a generic corporate chain coffeehouse everyone's been to. It's out of touch in the opposite direction and being a basic bro. The reality is that this is a tight fitting, damn near fresh off the boat Italian run, new school slice joint that sells plain and white slices for $3.50 with no vibes of eliteness. It's not owned by some imagined snobby hipster. I heard Italian being spoken behind the counter and by customers in front of the shop, who were a cross section from all walks of life, including myself, a DoorDash driver. Now lemme simply talk about the pizza: Well done. Check. "No flop" check. No "grease". Check, not more than a couple drips, which is olive oil, no doubt. Chewy, crispy crust. Check. No sweet sauce. Check. Idiots won't like the added basil or the parm, like they're alien ingredients on pizza. But both of subtly add flavor and raise the score for me. And they're two of the oldest ingredients on modern pizza. My main two criticisms is I wish it had more sauce on it (they blend Sassone whole tomatoes with little seasoning) and on the bottom you get the charred flavor of burnt flour, where I prefer semolina or even cornmeal. I feel like One Bite fans *say* they want more crispiness but they actually mean *crunchiness* more than crispiness. The crust also has a heartier taste to it, probably from the Petra flour(s) they use in it. And I suspect it's also responsible for the chew, though I tend to like a lighter crust. I feel like New York City joints get over hyped and then over shitted on at the same time because people try to overcorrect the overhype. But this is really just good New York pizza, done with better quality ingredients and more of an artisan's eye. I'd go so far as to say, we need more new school slice joints that make pizza like this because that's the future. There's way too many old school format slice joints with zero passion for the product, riding on the coattails of New York's pizza reputation.