The other night I had the pleasure of sharing some pizza and gragnano with Paulie Gee and Scott Wiener of Scott's Pizza Tours at Veloce in the East Village.
Veloce is a relatively new pizzeria specializing in pan-baked Sicilian squares opened by Porchetta's Sara Jenkins and Bar Veloce's Frederick Twomey.
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.
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.
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... !!!... ???
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.