The story of Vincenzo's starts with a kid from Pittsburgh named Bob Krauss and his favorite pizza shop.

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It was a little family-owned place called Vincent's. The owners had brought their recipes over from Naples and passed them down through the generations, and they made everything by hand, stretching the dough fresh and finishing each pie with granulated garlic. The crust came out of the oven with tall, golden edges, and Bob had never tasted anything like it anywhere else.

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In 1978, Bob moved out to California. It was a good opportunity, but he missed that pizza more than he expected to. Nothing out here came close, and after a while he decided to do something about it.

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So he flew back to Pittsburgh and asked the family at Vincent's if they would teach him how to make it. It was a lot to ask. Those recipes had stayed in their family for generations. But they could tell he genuinely loved what they did, and they said yes.

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In 1979, Bob opened Vincenzo's in Newhall. He started small, just three days a week, Friday through Sunday. Word got around quickly, and before long there were lines out the door of people waiting for a slice.

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Forty-seven years later, we're still in the same spot, still making every pizza by hand the same way Bob learned it back in Pittsburgh. The recipe traveled from Naples to Pennsylvania to a little shop in Newhall, and it hasn't changed since.

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That's the whole story, and it's the same one we tell with every pizza we send out of the kitchen.