Veloce Pizza & Bakery

Veloce means “fast” in Italian. The dough, however, gets three days. We appreciate this contradiction enormously. There's a good reason to arrive at Lowe Mill hungry. Trevar Akins opened Veloce Pizza & Bakery inside Studio 1020 in 2023 after making pizzas at home and taking them to pop-ups around Huntsville. The foundation here is the crust: dough made with a blend of local flours is allowed to ferment and rise for three days before becoming the base for pizzas that can wander considerably farther than pepperoni. Veloce makes its own sauces, including a red sauce built around Italian tomatoes, and isn't particularly shy about toppings. Conecuh sausage and pimento cheese have both found their way onto pizzas here, while the current menu moves among combinations with names like Red Rocket, Porky Pig, Italian Stallion, Barbie Q and Vegging Out. Build-your-own pizzas can start with traditional tomato sauce, garlic and olive oil, pesto, buffalo or barbecue before getting finishes ranging from pecorino and fresh basil to Alabama sauce and hot honey. Vegan cheese and pizzas are available, along with a gluten-free cauliflower crust. It's exactly the kind of food business that makes Lowe Mill work: independent, a little experimental and easy to turn into part of a much longer afternoon.

What to Order

Start with whatever specialty pizza is currently rotating through the menu. Then pay attention to the crust. The three-day fermentation isn't background trivia here; it's one of the defining parts of the pizza. If you're building your own, the menu gives you plenty of room to get weird with it.