Camisetas Everton
“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.
00:00 Intro
01:04 Making Dough
05:45 Making Mille-Feuille
07:07 Baking Bread
09:42 Dividing Focaccia Dough
10:44 Finishing Pizza Dough
12:44 Making Gelato
14:21 Baking Focaccia
16:48 Building Pizza
Director: Gunsel Pehlivan
Director of Photography: Luke Riffle
Editor: Kris Knight
Featuring: Massimo Laveglia
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Aaron Snell
Assistant Camera: Tony Aviles
Sound Recordist: Mike Guggino
Production Assistant: Albie Smith
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Additional Editor: Paul Tael
Assistant Editor: Andy Morell
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Let’s face it, pizza is italian, not american. Hamburger is german , not american. How in tf can americans reinvent anything they have no idea about??🤨 Just cause you put «american» in front of something that is CLEARLY not american doesn’t make it american✌️
Can you deliver a Pizza to Switzerland? You made me hungry 🤭
I love how based this guy is
Hey I’m massimo
It would be funny if after all of this the pizza kind of tastes like garbage.
"I don't understand how America does everything in lbs, why no kilos".. "ayy how much flour you order for the week?, 2000lbs?" 🤣🤣
This is the best pizza in NYC
So clean .he worn short n t-shirt only .
super video sir ❤❤❤❤
Enjoy it while u can woke NYC new woke rules 😮😢 r gonna put an end to your favorite wood oven pizza 🍕 u get what u vote for 😮😢
One of the best pizza videos ever, and also the kid doing pizza he really loves making pastries, incredible results in the end.
Massimo and Nick are the best! Best Pizza in NYC. I've been visiting the spot since day 1 and I can tell you the pizza is #1!!
Big money successful pizzaria's like this are one of the toughest to do in the food business. So many hours, you have to trust your staff because you can't be there 100 hours a week, but the owners who are there 60+ hours a week are the ones running it correctly but you sacrifice your life for it in most cases unless you're already wealthy.
What is the name of this place and address?
Fantastic, I think it’s safe to say that you were born to bake pizza and bread and not to play soccer,everything’s so precise I only wish I could go and sample everything but unfortunately not in the cards for me.
Awesome profile
would like to know in these stories how these people financed rent and equipment -it aint cheap
Great editing, @bonappetit, matching his voiceover saying "bomboloni" to a close-up of maritozzi (when you did, in fact, get footage of bomboloni, seen later on at 07:56).
I’m a NYer and went here last spring. It’s among the best pizza places in the city.
Great to see beginners getting paid.
Dave portney review here
Someone get Dave here
Yeah, do everyhing simpler why bother with farenheit, pounds, or any different unit of measure.
Have had this pizza many times, it's fantastic — this insight makes it even better — pure, raw drive.
what happened to brad? does he ha/e his own channel;?
Sugar in pizza dough?? smh
His measuring chemistry is amazing!!
The picture of the Parker’s 🤌🏼
nice
I had to put a bib on I was drooling so much.
Come visit you where. Did I miss something. No one gave an address.
I don’t do anything in grams or pounds…
“How many pounds of flour did we buy again?” 😂