Welcome to the Punder-Dough: How one old school Williamsburg pizza is making its mark

From the outside, Vinnie’s of Williamsburg looks much as it did 50 years ago: an unassuming, determinately dingy slice shop. But after changing ownership back in 2007, there’s a whole lot more than meets the eye on the inside, beyond orange Formica tables and tins of old school Sicilian squares, that is. Because thanks to co-owner and chief innovator, Sean Berthiaume, the eatery regularly offers up to 40 different meat, veggie, and vegan variations, from the Caliburger with ground be