VELOCE PIZZA | STUDIO 1020

Culinary Arts, Independent Business

Trevar Akins has a passion for making specialty pizzas prepared with the highest quality ingredients and a variety of unconventional toppings served up hot and fast! Beginning with homemade dough made from a blend of local flours that has been allowed to ferment and rise for three days for the perfect crust. Adding homemade sauces, including a red sauce made with Italian tomatoes, from simple but delicious recipes.  Finishing with a blend of cheeses, and unique toppings, such as Conecuh sausage and pimento cheese. Veloce also has vegan and gluten free options as well.

"Pizza starts with the crust and I pay extra attention to mine to ensure it has a depth of flavor that is unmatched. For each batch I let it rise and ferment for three days. Not only does this give it the flavor I was searching for, it also allows the gluten in the dough time to relax which makes my pizza easy to digest... I also have a gluten - free cauliflower crust." - Trevor Akins