Best pizza in the world: While I haven't eaten pizza in every pizza place in the world, I have eaten it in restaurants rated best in Chicago, Los Angeles, New York, as well as in Italy - and Vincent's is the best I've had. And I moved away almost 25 years ago, but I like the pizza enough to write this review now, and every time I'm in the area I find a way to go to Vincent's.
I think the secret is cooking the pizza rather than just melting the cheese, coupled with great italian sausage. Most other pizza places pretty much leave the pizza in the oven long enough to melt the cheese. Vincent leaves his in long enough for the sausage to cook, and all the flavors meld. This takes something like 1/2 hour, so I assume it's a more expensive process. So when you eat the pizza, you don't notice "Here's a bite that tastes of sausage", and then, "Here's a bite that tastes like pizza sauce", etc., but instead you taste a combined flavoring that I love, and haven't found anywhere else.
Fair warning though - when you cook the cheese rather than just melt it, you get grease coming off of it, and that pretty much precludes a cripsy crust in the center of the pan. The edges are great, though - bread that puffs up about an inch to an inch that tastes like good crusty french or italian bread. And the best pizzas are when they're "burned a little around the edges". Just a bit of carbonation like on a grilled steak.
My favorite was always double sausage, green peppers, and mushrooms. I didn't much care for the pepperoni there. So unless you don't consider it pizza unless it has pepperoni, I'd suggest leaving it off.
And the service has improved 1000% since I was going there back in the early '80s. Now they're friendly, actually bring what you ask for, and never gripe at you. Of course, maybe I look less like a college student now...
So, don't go there for health food, don't go there if you can't stand grease, but go there if you want a wonderful taste experience that will stay with you for years.