Vincenzo’s Newhall | Our Story
Hand-made pizza in Newhall since 1979
Vincenzo’s Newhall started with one guy, one borrowed recipe, and a pizza obsession that wouldn't quit. We're still in the same spot on Lyons Ave, still making every pie by hand.
From Pittsburgh to Newhall
Bob Krauss grew up eating pizza at a family-owned shop in Pittsburgh called Vincent's — Neapolitan recipes, hand-stretched dough, granulated garlic, tall golden edges. When he moved to California in 1978, nothing out here came close, so he flew back to Pittsburgh and asked them to teach him how to make it.
Same spot, same recipe
Bob opened Vincenzo’s Newhall in 1979, just three days a week — Friday through Sunday. Word got around fast, and lines formed out the door before long.
Still making it by hand
Every pizza still leaves this kitchen the same way Bob learned it: dough stretched by hand, house-made marinara, finished with the same recipe that traveled from Naples to Pennsylvania to Newhall. It hasn't changed.
Built for the neighborhood
Family meals, game nights, catering for big groups — Vincenzo’s Newhall has been a gathering spot Newhall has relied on for decades. Pickup, delivery, or dine in: we're here every day.