The Commodore
The Commodore is bad. Bad because merely looking at the food here will jack up your cholesterol thirty points, and worse because everything is so good that you’ll crave it all the time.
Some people view a backwards-facing camera as the most important feature of a car, and others care about how fast it can go from 0 to 60. Neither one is necessarily correct - safety is important, as is the ability to win street races. People also consider different factors when evaluating pizza. If you’re someone who cares more about toppings than crust, then you’ll enjoy the huge variety of pizzas at L’Industrie.
L’Industrie is a tiny, cash-only spot in Williamsburg that serves about 30 different pizzas available by the pie and slice. They range from a breakfast pie with bacon and egg to one with garlic confit, brie, and truffle oil, and we like most of the combinations, especially the ones with cured meats. The problem is that you’ll have to overlook some bland and hollow crust. But with as much horsepower as a small jet engine, maybe backing into a few shopping carts is a sacrifice you’re willing to accept.
Food Rundown
Noah Devereaux
The toppings are really the draw here, so this is a pretty forgettable slice of plain pizza.
This is about as light as pizza gets. The cracker-thin crust is topped with a little bit of mozzarella and some ricotta that looks like it was squeezed out of a pastry bag.
Spicy Salami
This has very little tomato sauce or mozzarella, so it basically tastes like eating crackers topped with slabs of spicy salami. The salami is good, but we’d rather just go somewhere else and get a charcuterie board.
This is our favorite pizza here. It has a lot going on - slices of prosciutto, tomato sauce, basil, ricotta and mozzarella, truffle oil - but none of them overwhelm the others. We would come here again just for this.
New Yorker
The sausage and pepperoni on this are both solid, but again, we wish there were more cheese and tomato sauce.
