“When I first got the pizzeria in 2017, I’d never made pizza before in my life–it was a learning process.” Today Bon Appétit spends a day on the line with Massimo Laveglia, chef and co-owner of L’Industrie Pizzeria in Brooklyn. Blending Italian craftsmanship with the tastes of NYC, L’Industrie is reinventing the classic New York slice.The way that we approach the dough is not very simple.On a busy day with a line out the doorThis is Theo, Ricardo, Alex and Gabriel.
We need to have an oven that at least holds like 300 Celsiusin the back.In the back, it's always more hotThis is the batch of the focaccia that we made it before.With this one, we're gonna make pizza in pala.Forchetta is the pizza that they do in Rome in the panso I actually stay closed,We measured the olive oil. We already measured the salt.to fill down in the middle.You given time basically to flour to absorb the water.