Vincenzo’s Pizza make 12 and 18 inch thin crust Pizza that takes accents from Its Neapolitan Cousin. Light well fermented dough. Thin and Crispy with a puffy crust. Fresh Homemade sauce and where possible, locally sourced ingredients.

My Pizza is inspired by the nostalgia I feel with Pizza culture and travel.  After my first trip to New York I was hooked on the place. I went to as many pizza places, old and new as I could across Manhattan and Brooklyn. I talked to the legendary owners and pizza makers and examined their beautiful ovens, Coal fired and gas. I came back with burning desire to build my own oven in my back garden and put my own stamp on the iconic New York Pizza.

Next, I took a trip to Naples. The birth place of Pizza. I loved the fresh ingredients and artisanal feel of the pizza cooked in woodfired ovens. Again, I was enthralled with the beautiful dome ovens and culture of the city.

By the time I had built my own Neapolitan domed oven and taken more trips across the pond to my favourite city in the world, New York, The style of my Pizza was born.

Tom