I grew up in pittsburgh eating this pizza, and I still think its one of the best in the US for "normal" pizza. Of course now we have neapolitan and other high end pizzas that can be quite good, but in the end I still crave a nice vinnie pie. I would have loved to se guy fietti interview vincent back in the day. The flour is kyrol (bromated high gluten) and the sauce is full red pizza sauce by stanislaus. Vincent was making the dough with a fairly straightforward NY style recipe plus a little molasses, probably around 1% but maybe even less. The trick to his unusual dough is that it was fully risen at room temperature in bulk, then each smaller dough piece was chopped off of the massive dough ball right when the pizza was made. I actually can't think of any other pizzerias using this method. Now that he is gone, and there are new locations, I dont know if this is still the process, but it was back in the heyday. For me the cheese is quite magical, and the secret is some smoked provolone mixed in with the mozzarella. Good luck!