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The Pavones family previously came to the America from Linguaglossa, Sicily in the last part of the 1950's. Around then, you could stroll from one finish of their area in New York City to the next and just hear Sicilian vernacular being spoken. It was where individuals knew their food and particularly their Italian food. It was in this climate that they originally chose to make pizza and they knew that to succeed, Pavones pizza must be all that could be made. Nothing less would do. It's no occurrence that such countless individuals allude to their flimsy hull pizza as New York style, in light of the fact that New York City is where they started out in 1967. To ensure that they had the best pizza around, they searched out the best fixings and recipes from everywhere New York City and from their country in Sicily.