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Two Months In, Veloce Has Used 10k Pounds of Pizza Dough

Demand is high for Ruth Gresser's fast-casual pizzas.

Renee Comet/Official
Missy Frederick is the Cities Director for Eater.

It's been about two months since Veloce, the first fast-casual restaurant from Pizzeria Paradiso owner Ruth Gresser, opened its doors downtown. Demand has been high and consistent since the restaurant debuted. Here are some fun stats about the place's opening day and first two months of business:

9: Pizza cooks needed to work opening day (they now use about six)

25: Number of pizzas that can fit in the oven at once.

100: Free pizzas given away on opening day.

200: Cans of tomatoes used since opening

500: Pounds of sausage used since opening

800: How many people have ordered The Rooster (goat cheese, chicken sausage)

900: Orders filled featuring roasted mushroom

1,500: How many people have ordered The Butcher (a multi-meat pizza)

3,000: Orders featuring pepperoni filled.

4,000: Pounds of cheese used since opening.

6,000: How many pounds the custom-designed Marra Forni oven weighs.

10,000: Pounds of homemade dough they've gone through since opening.