I grew up eating vincents too. the secret is mixing in some smoked provolone with your mozzarella, 1/3rd is about right. Other than that its just a basic NY style pizza, but on the thick side. The lehmann dough, or many others would work great for this. A little oil, sugar, and high gluten flour. The sauce is simple basic NY uncooked tomato "sauce" not puree or crushed or whole peeled etc. The cheese puts it over the top. Good luck!