I'm giving VIPizza five stars, not because it ranks up there with John's of Bleecker or Totonno's but because a) it's so far the best pizza I've had in Queens, and b) it's good old fashioned, true-blue, authentic old school NYC pizza.
VIPizza has been operating since 1959 -- meaning, the store has seen Fidel Castro come to power, Alaska and Hawaii become states, the first man-made object reaches Moon, and the Twilight Zone airs its first episode. Now that's old school! The store has that old-school NYC feeling of the larger pizzeria (you know there were some pizzerias that were nothing more than a counter with circle seats? This place looks old-school, but has tables.)
A scan of their offerings shows they are definitely not skimpy on toppings, and they have many, many offerings. I wanted to know how good their pizza is, so I opted for their regular slice, which I'll get to in a moment. Unfortunately, they don't take credit cards, which sometimes makes me wonder about unreported income, but there are some restaurants that are so good and successful that missed profit due to lost sales doesn't bother them.
They specialize in pizza: They sell pizza, calzone, garlic knots, and nothing else. Since this is 2015, and not 1980, they do offer the modern stuff like grandma slices, spicy chicken toppings, etc, but I prefer to review the base of their offerings, which in the pizza world is a "regular slice", the kind you used to get for fifty cents in 1980.
Regular slice: A-
A common complaint I have about modern NYC pizza is the cheap and tasteless mozzarella. You bite into the slice and get a mouthful of flavorless oily gummy cheese. Yuck. The mozzarella at VIPizza has great flavor. Tastes very fresh.
The pizza has a little oil drip, but not overly much. I wouldn't call it an oily pizza. Pointing my pizza downward, I only had 2-4 drops, which is pretty good.
The tomato sauce is old-school NYC: fresh and dynamic but slightly bland. I would've liked to have a slightly more punchy tomato flavor. On the other hand, the tomato sauce was definitely *not* sweet, which is something I've come to hate about modern NYC pizza.
The ratios of cheese to sauce and sauce to crust is perfect. They have obviously been perfecting that for over 50 years, because I don't think it can get more perfect.
The crust is obviously fresh. It's a no-brainier that they make the dough there on the premises. The under crust is very thin. The outside crust is also thin (a pet-peeve of mine is the big "fluffy" outer rim crust you see on pizzas from abominations like Domino's). In fact, I daresay that the crust here is nearly perfect for this type of pizza. My one complaint is that the crust is a little too crusty when they take it out of the oven. When you fold the pizza in half, it cracks a little too much. I think this indicates their oven temperature might be too high for warming pizza. But it doesn't really matter because everything else is so perfect. read more