Vitangelo Recchia

05/29/2026

The snowbirds have headed north… now it’s your turn, locals. 🍕

If you haven’t tried this style of pizza yet, consider this your sign. Crispy, delicious, and a little different from what you’re used to, maybe. 😉

05/23/2026

05/14/2026

Resharing this for my new followers. The OG 🍕

05/13/2026

This hybrid is officially the 6th style in our lineup that uses the same master dough!

It’s amazing what one dough can do when you respect the chemistry. Whether you’re here for our New-York slice or this new deep-dish beast, the foundation stays the same.

Ps. Again, with the exception to my Roman-Style Pizza

05/12/2026

📚 EARN YOUR CRUST!! The "Book It!" Tribute 🍕🥳

Remember that feeling? Walking in with that star-covered button pinned to your chest! Ready to claim the personal pan glory you earned one chapter at a time.

I decided to bake “Book-it” back into existence. This new hybrid is a total nostalgia trip 📟 📼 half Sicilian, half Chicago Deep Dish, and 100% Friday night in 1992.

05/11/2026

Taking it back to the classics. 🚘🍕🇺🇸 Cooked sauce, thick crust, and a massive crunch that can be heard from across the room. Some say Detroit is the heavyweight champion of comfort? Thoughts? ⬇️

05/08/2026

Forget what you know about "deep dish"
This is the Sicilian way. We’re talking a dough so airy it’s basically a cloud, tucked into a pan with enough olive oil to give it that golden, "fried" crunch on the bottom.

Let’s Debate!!
Are you a Middle Piece softie or a Corner Piece crunch-lover? 👇

05/07/2026

🍕 Consistency is a Myth (and we love it!)

You can use the exact same flour, the same block of low-moisture mozz, fire up the same oven to the same temp every single morning….and you’ll still get a different result. Every day is a brand new game.

I’m sure Mr. Miyagi might say something like "Lesson not just pizza only. Lesson for whole life. Whole life have balance. Everything be better."

05/06/2026

Square and crispy! Just the way a Grandma pie should be. 🍕
I asked my grandma what her secret ingredient was, and she said, "At my age, dear, the secret ingredient is just