L'industrie Pizzeria

A slice shop opened in 2017 by a Florence native, and now the one people mean when they argue about the best slice in the city. The crust is thin in the Roman way and long-fermented, so each bite puffs, then crunches, and tastes more like bakery bread than pizzeria dough. A loudspeaker calls order numbers, the sidewalk patio fills with people drinking natural wine, and the line moves faster than it looks.

Start with the plain margherita to understand the dough, then get the burrata slice, spread almost edge to edge and finished with fruity olive oil, or the pepperoni, sweeter than it is salty. Every slice gets a last scatter of basil and Parmesan. Inside there are only about a dozen stools, so plan to eat on the sidewalk.