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Businiess name:
Veraci Pizza
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Review by:
Chris D.
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Review content:
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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