This place has the best pizza in Seattle to my mind - - think wood fired oven, very thin crust, and the finest of fresh ingredients. Then after some really great gelato. My kids do not want to go... More

This place has the best pizza in Seattle to my mind - - think wood fired oven, very thin crust, and the finest of fresh ingredients. Then after some really great gelato. My kids do not want to go anywhere else. Neither do I. They have a great selection of Italian wine by the glass too.
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I had a big birthday and I hired them to make pizzas for my party. Superb! The guests just raved about how good it was and so did I.

I had a big birthday and I hired them to make pizzas for my party. Superb! The guests just raved about how good it was and so did I.
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I'm a native Seattleite, but four years on the east coast were enough to convince me that east coast pizza (thin, chewy crust, simple but high-quality toppings, cooked in wood- or coal-fired brick... More

I'm a native Seattleite, but four years on the east coast were enough to convince me that east coast pizza (thin, chewy crust, simple but high-quality toppings, cooked in wood- or coal-fired brick ovens) was massively superior to the Chicago or west coast styles more common around here. Naturally, I was pleased when Tutta Bella opened, first in Columbia City and then in my own Wallingford neighborhood. But as good as Tutta Bella is (and it's *really* good), it still didn't live up to my fond memories of Brooklyn or New Haven pies. So when I had my first slice of pizza from a mobile pizza oven at the Fremont Sunday Market, I almost cried it was so good. Here's the crazy thing about these guys: Veraci pizza has no fixed address. They make hands-down the best pizza in town in a trailer-mounted, wood-fired brick and clay oven that they drive from market to market. (They also do private parties and catering, and I'm practically ready to throw a big party just so I can have more of their pizza). I can't really put my finger on why it's so darn good - maybe the crust is a little chewier, or the sauce has a little more oregano bite, or the edges are burned just a little like they are at Frank Pepe's Pizzeria in New Haven. But whatever it is, they do it better than anyone else in town. I don't know where they hang out in the rainy season, but if I were you I'd call them right now to find out - it's that good!
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