"This Rose City Park pizzeria relies on the family dough recipe of owner Vincenzo Coco Jr., one his grandfather brought to New York from Sicily after World War II. The shop currently sells two styles of pizza: A hand-tossed round and a thicker Sicilian, which offers a distinctive fluffy crust with a crispy bottom. The five-hour Sunday sugo arrives as dollops on a Sicilian square pie, tender meatballs balanced on top; it’s a decadent treat, especially compared to the simplicity of the shop’s white pie." - Brooke Jackson-Glidden
