Slice of Life

Meet Paul Overeem’s two life passions: Authentic New York pizza and the NYPD.

Not necessarily in that order—but together, they became NYPD Pizza. 

Paul’s story begins in Brooklyn, where he opened his first pizzeria at just 20 years old. A decade later, he traded in dough for a badge and joined the NYPD. He was there when the towers fell on September 11 and was later injured on the job, which led him to retire to Florida. Through it all, Paul never lost sight of his first love: pizza.

Eighteen years ago, that passion found a new home in Winter Garden with the opening of NYPD Pizza. By all accounts, it wasn’t just a business. It was his life.

“Pizza was Dad’s life,” says his daughter, Priscilla Overeem. “He used to say he could eat it for breakfast. Any day. All day.”

Today, Paul’s legacy lives on through his daughters, Priscilla and Paula, who co-own the restaurant and have built it into a truly family-run operation. Priscilla started as a dishwasher at 13 and now runs the day-to-day front of the house. In the kitchen, Gerry Miguel, whom Paul took in during the restaurant’s earliest days, leads the team and spins the dough. Priscilla says she plans to master that skill soon.

It is a full family effort. Gerry’s wife and son work there, and Paula’s children are part of the team as well.

“One of the things people really love about us, besides the food, is the vibe,” Priscilla says. “We have a very distinct family feel that you notice the minute you walk in.”

And then there is the food.

NYPD Pizza delivers authentic New York pizza in every sense, starting with the crust.

“Definitely the crust,” Priscilla says. “It takes about a day to make. It goes into the proofer and just takes time to rise. It’s how we stretch it and spin it. And then there’s our sauce.”

That sauce is a closely guarded family recipe. “It really does have a special ingredient that my dad added,” she says. “People ask us all the time what makes it so good. We just tell them it’s Paul’s sauce, and that’s all we can say. It takes hours to make, and we prepare it every other day.”

The result is a loyal and growing customer base. Many regulars come from up north, drawn in by a taste that feels unmistakably like home.

They return often, filling the expansive dining room day after day. If you plan to visit, Priscilla recommends arriving before 5:30 p.m. or being prepared to wait, sometimes up to 45 minutes.

The menu features more than 30 specialty pies along with an equally long list of toppings, and every pizza is made fresh to order. Nothing is pre-made. While pizza is the heart of the story, it is not the only thing on the menu.

“Everything we serve is delicious,” Priscilla says. “We pound out our chicken fresh every day for cutlets and chicken parm. Our lasagna is outstanding, and baked ziti is a customer favorite. We also have salads, wings, and wine and beer to go with it.”

If you have ever wondered what authentic New York-style pizza really tastes like, NYPD Pizza offers a slice of the real thing right here in Winter Garden.

“We even serve it by the slice,” Priscilla adds. “But the pies are about twenty inches, so they’re huge.”