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Veloce is a relatively new pizzeria specializing in pan-baked Sicilian squares opened by Porchetta's Sara Jenkins and Bar Veloce's Frederick Twomey.
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I'm not much of a wine guy, but that looks pretty cool. After some great discussion and a little gragnano, the four-piece Margherita came out from the gas-fed oven.
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I don't really know what to say about this pizza. Adam recommended to eat it immediately upon being served, but the pizza still had a very soggy, spongy, limp feel to it.
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To add, it also had somewhat of an odd, sweet after taste, something that Scott hilariously compared to "1989 vintage Pizza Hut pies." Apparently, Veloce uses potatoes in their dough... !!!... ???
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The basil had no punch, the sauce didn't really do anything for me, and there was nothing the decent cheese could do to redeem the sorry excuse for a Sicilian crust. To be fair, Paulie and Scott got a second pie (porchetta sausage?) and apparently the crust was a little better on that one. I'd take a Spumoni Gardens square over one of these any day.
Spending time with Paulie and Gragnano sounds like a great evening to me, good pizza or no. --K
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