In the latest episode of the Pizza Story Podcast, host Erica D’Arcangelo sat down with Garrett, the owner of @vincenzopizzeriaoflevittown, to discuss the grit and passion required to run a true neighborhood pizzeria. While many see the finished product in the box, Garrett’s story is a testament to years of observation, family values, and a deep-rooted connection to his hometown.
Learning the Craft by Observation
Garrett’s obsession with the perfect slice didn’t start in a culinary school; it started on the streets of Long Island the moment he got his driver’s license. His first job was delivering for a local shop owner named Glenn.
Glenn was a “one-man engine” who preferred to work alone, but Garrett used his time between deliveries to study the master at work. “I would just watch him press out the dough, apply the sauce, the cheese, and the oregano,” Garrett recalls. He even noticed the tiny details that defined a signature style—like how Glenn’s sauce swirl always ended in a “G.” Through this “osmosis,” Garrett developed an eye for the technical side of pizza before he ever threw his first hand-pressed pie.
The Leap to Vincenzo’s
The transition from fan to maker happened when a friend bought a shop in Levittown and needed help. Having watched thousands of pies being made, Garrett stepped up with confidence. “I’ve watched it so many times where I was like, ‘Yeah, I got this. No problem,'” he says.
That confidence eventually led him back to the town where he was born and raised. Eight years ago, Garrett opened Vincenzo’s of Levittown. It was a full-circle moment, setting up shop just down the block from where he grew up. He knew the community, and more importantly, he knew the standard for a New York slice.
The Family Dynamic
Vincenzo’s is a lean, mean, family-run machine. Garrett is quick to credit his fiancée for the shop’s success, describing her as the “puppeteer” who keeps the operations and finances running smoothly while he focuses on the oven and the customers.
The “adult supervision” in the shop comes from Ralph, a family friend who has been making pizza since the fifth grade. This tight-knit crew ran the shop for nearly a year and a half with just three people, proving that you don’t need a massive staff if you have a team that knows every angle of the business.
On the Menu: Tradition Meets Innovation
Vincenzo’s anchors its menu in the traditional 18-inch New York thin crust, but Garrett loves to “stretch the imagination” with specialty pies that keep the showcase exciting.
When asked for his personal recommendation, Garrett doesn’t hesitate: the Sicilian Vodka Margarita. It’s a square pie that showcases their popular house-made vodka sauce, a staple that has become a best-seller in the community.
A Community Landmark
Levittown is famously known as America’s first suburb, and Garrett takes his role in that history seriously. Vincenzo’s isn’t just a business; it’s a community hub. From sponsoring local football and baseball teams to hosting fundraiser nights where 10% of sales go back to local causes, the shop is a constant supporter of the neighborhood.
“If someone comes in and says they are doing something for the community, I don’t ask many questions,” Garrett says. “It does more for the growth of the community and knowing that we can be a positive influence.”
Follow Vincenzo’s of Levittown on Instagram @vincenzopizzeriaoflevittown
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