[...] that all changed when Chef Ruth Gresser opened Pizzeria Paradiso on the second floor of a small townhouse in Dupont Circle in 1991. [...] Gresser wants to take what's made Pizzeria Paradiso a success and apply those techniques and philosophies to a restaurant that caters to the District of Columbia's busy business district. The secret is in the temperature of the oven and the amount of moisture in the dough, both of which she's adjusted to achieve the optimal taste and ideal cooking time. Once the doors to Veloce open at 1828 L Street NW, the 6,000-lb., 650-degree custom-designed brick oven will cook pizzas such as The Rooster, which is made with basil pesto sauce, goat cheese, house-made chicken sausage, sweet red pepper and pine nuts. Customers will also be able to design their own pizzas, and will have the option of four different crusts, including white, whole wheat, mixed grains and seeds and gluten-free. To cater to the business clientele, Veloce will be open for breakfast, serving a variety of breakfast pizzas (think mushroom and bacon, sweet peppers and cheddar and a breakfast margarita), breakfast calzones and breakfast pockets, made of pizza dough and filled with smoked salmon and mascarpone cheese.