Lindustree and the Evolution of Pizza

Introduction

• Lindustree has significantly influenced pizza styles in New York over the last decade.
• Parada slice from Lindustree is now common in NYC.
• Started as a small shop and expanded to the West Village and beyond.
• Focus on hard work without relying on branding or internet tricks.

Key People

Masimo

• Moved to the US from Italy in 2014 intending to play soccer.
• Initially worked as a server before entering the pizza business.
• Acquired experience and the pizzeria industry by observing and learning from others.
• Known for dedication and staying late to perfect dough-making skills.

Nick

• Joined after observing Masimo's work ethic and dedication.
• Initially worked at the counter, allowing Masimo to focus on the dough.
• Believed in the quality and uniqueness of Masimo's dough.

Daniel and Manny

• Daniel: Long-time employee (5 years).
• Manny: Manager with a complex role.

The Pizza Making Process

Dough Techniques

• Use of high hydration dough (66-67% water) due to electric oven drying tendencies.
• Dough proofing and fermentation processes are critical.
• Daily adjustments for dough quality depending on fermentation.

Pizza Slices

• Slices made to order, not displayed in a case.
• Part-baked and finished with toppings post-baking.

Inspirations and Collaborations

Influences

• Visits to influential pizzerias like Lucali and Raza for inspiration.
• Lucali's Mark: Known for architectural designs and unique pizza-making techniques.
• Raza's Dan: Known for innovative approaches to dough and fermentation.

Key Visits

• Lucali Pizzeria: Known for innovative methods like using breadcrumbs to prevent steaming.
• Raza Pizza: Known for experimenting with dough and using local ingredients.

Pizza Collaboration Event

The Event

• A pizza party collaboration in Williamsburg.
• Incorporation of elements like Peter Luga bacon and cream spinach.
• Emphasis on creativity and pizza craftsmanship.

Outcomes

• Recognition of shared passion for pizza-making.
• Discussion on constant improvement and learning in the craft.
• Acknowledgement of hard work behind the scenes for success.

Conclusion

• Pizza-making as a craft requires ongoing dedication and innovation.
• The need for continual learning and adapting to maintain and improve quality.
• Community and collaboration are vital in the pizza-making industry.