Operating from the same location since 1979, the restaurant was started by descendants of Vincenzo Chianese, who emigrated to the U.S. after World War II. The recipe for the authentic Napoli dough has been passed down through generations of Vincenzo’s family, and he introduced it to the residents of Pittsburg when he opened the first Vincenzo’s Pizza there in 1950 (and it's still there!) Vincenzo’s unique crust is all natural, contains no dairy products, eggs, fillers, extenders or artificial flavorings, and is still the same recipe that was used back in 1950.

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Vincenzo’s Original has one-of-a-kind pizza dough that is unique to Vincenzo’s restaurant. Our pizza crust does not contain milk products, eggs, fillers, extenders, or artificial flavorings, just all-natural ingredients!

Known as a true East Coast pizza, lovers of pizza have been visiting Vincenzo’s from not only the Santa Clarita Valley, but as far away as Bakersfield, Santa Barbara and Palm Springs, just to get a taste of Vincenzo’s amazing pizzas!

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For more than 40 years people have come from near and far to enjoy our authentic Napoli pizza recipe, which until now was traditionally only to be found in Pittsburgh, New York City, or Chicago. We are considered by many as the best pizza on the West Coast!