It all started in Naples, Italy. 

Bob Krauss grew up in Pittsburgh where he frequented a mom-and-pop pizza shop named Vincent's. The owners of Vincent's were from Naples and hand tossed their Napoli style dough, sprinkled it with granulated garlic and created that beautiful thin in the middle, puffy on the edge crust that is like nothing else.  

When Bob moved to California in 1978, oh how he missed Vincent's.  On a trip home, he pleaded with the owners of Vincent's to teach him how to make their unique recipe.  They did.

In 1979 Vincenzo's Pizza was born. The original location on Lyons Avenue in Newhall was only open three days a week--Friday, Saturday and Sunday.  Soon, customers were lining out the door for that unforgettable pizza.

In 1983 John Hudock, also from Pittsburgh and also a Vincent's customer came on board to expand the Vincenzo's name.  Together, Bob and John opened new shops which were then sold to independent owners.  John decided that in order to maintain quality and consistency it was necessary to open a commissary where the now famous Vincenzo's dough could be made and distributed to the independent owners.

In 2018 the twenty-five year owners of the Saugus location, the Wills family,  gave John the opportunity to retire (well, not quite) and purchased the Vincenzo's name, logo and dough business ensuring that the story that began in Naples would continue with the same uncompromising quality we've been proud of for almost forty years.