Every slice
tells a story

It all began when Tom went on a journey of discovery, taking him across the world and back to his own back garden, and what started as one bloke’s obsession is now a buzzing London institution.

The spark

Tom touched down in NYC and fell headfirst into slice culture. Manhattan counters, Brooklyn backrooms, he talked ovens with old-school legends and queued with locals at 2am. It wasn’t just the pizza; it was the swagger, the steam, the stories traded over grease-stained paper plates. That buzz lodged itself in his brain and wouldn’t let go.

Pizza being cooked in a Naples wood fired oven

Back to the source

Next stop: Naples. Wood-fired domes, flour-dusted hands, ingredients so fresh they barely needed a menu. Tom soaked up the craft, the rhythm of dough, the snap of a perfect base, the pride in doing it right. Naples gave him the roots: tradition, restraint and respect for the process.

Building Vincenzo's

Back home, obsession met action. Tom built his own Neapolitan dome in the garden and started experimenting, NYC fold meets Italian soul. Friends came round, word spread, and before long that backyard oven became the blueprint for Vincenzo’s. What started as one bloke tinkering with heat and flour is now a London institution: still cheeky, still honest, and still on the journey.