Vincenzo's Pizza
Pizza restaurant · Rose City ·
Hand-tossed & Sicilian pizza, pasta, sandwiches, Italian imports
Hand-tossed & Sicilian pizza, pasta, sandwiches, Italian imports
"A pizza place Hatch frequents for its solid pizza offerings." - Thom Hilton
"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." - Ben Coleman
"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, Rebecca Roland
"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
"Husband-and-wife team Vinnie Coco Jr. and Chelsea Coco preserve Vinnie’s family’s third-generation pizza dough recipe at this restaurant tucked away off Sandy Boulevard. Sicilian-style pizzas come in thick slabs bearing rich Sunday sauce and meatballs, while hand-tossed pizzas with crisp crusts start with tomato sauce or olive oil bases before getting topped with ingredients like mortadella and pistachio pesto. Ordering an 18-inch, round pie unlocks the option to go halfsies on pizza selections." - Janey Wong