Two years after opening the subterranean bar Nothing Really Matters, and then Tiny Dancer Coffee Adrien Gallo partnered with Chef Ed Carew to open this pizza/trattoria joint to offer a triptych of options within the Downtown #1 50th street subway station. Ten, 12-inch varieties are crafted from three-day fermented dough made with artisanal flour from Italy and ladled with raw sauce (tomato pulp, salt, oil, mix), topped with ingredients like mozzarella, mushrooms, hot soppressata and broccoli rabe and baked for about three-and-a-half to four minutes. The menu also has starters such as grilled octopus salad, risotto croquettes and sardine toast “alla Veloce.”