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And if you want the pizza, you have to go get it. There's no delivery.
"When you deliver, you just cook something up quick and throw it in a box and send it out," said 68-year-old owner Vincent Oliviero. "When you dine in or call in an order [here], everything is made fresh to order."
Oliviero and his younger brother, Angelo, opened their joint on the bicentennial. They spent 26 years in their original, 25-seat pizzeria at the southwest corner of Anderson and Greenmount avenues.
The brothers then moved across the street, to the northwest corner, creating a roomier restaurant that seats 60.
Vincent's Pizzeria has 10 employees, including Oliviero's wife, Alba, who cooks.
Other than that, not much has changed in 40 years, the boss says – just some second-generation customers.
"I used to cook for the mother and father," Olivero said. "Now I cook for their kids. It's like a chain.
"We are very close with the customers. I do everything with my heart."
Oliviero has also used the same supplier, Campagna and Sons, since he opened.
It's the only life he's known since coming to America from Avellino, in Italy, when he was 23.
"The first day I came to this country I worked in a pizzeria," he said.
Avellino still calls the brothers, who close up shop every August to go back.
The restauranteur said he's planning to retire in the near future.
"Right now we keep on going," he said.
"If we find the right people...," Oliviero said, his voice trailing off.
And they'd better not deliver.
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