The "best" part of a Vinnie pie (other than a place like Domino's would chuck one of theirs, in the bin, if it looked like his) was the special ingredient: smoke.
Smoke from never cleaning the surface of the oven! Made worse by all the sauce, that slopped over the edge, when he threw one in the oven. Gave it that "wood-fired oven" flavor, without having to actually use one. One could easily see the thick layer of smoke, hovering under the ceiling. Some folks were grossed out, by that. There are places like Pizza Rut and Pizza Sin, for those people.
As for the size............
Back in the day, I could eat an entire large, at any pizza joint around. Anywhere. No sweat.
I could not eat an entire small, at Vincent's. My stepsister, and her husband, would order a small, and take some home.