Video: VendrTV Visits the Veraci Mobile Pizza Oven in Seattle's Pike Place Market

Posted by Adam Kuban, August 7, 2009 at 3:05 PM

This week, Daniel Delaney of VendrTV visits the Veraci Pizza mobile wood-oven at Seattle's Pike Place Market. If you don't live in Seattle, you might remember Veraci from the post we did about it on Slice last June. Veraci got its start operating a small arsenal of mobile pizza ovens at farmers' markets in the Northwest (various locations in Seattle and Bend, Oregon). Two things about this are neat—the mobile oven inherently, and the fact that the pizzamakers attached to the ovens could take advantage of market-fresh produce and toppings.

Anyway, 'nuff blabbin'. Watch the video, after the jump.

Veraci Mobile Pizza Oven on VendrTV

5 Comments

Tags: mobile pizza ovens, pizza awesomeness, recommended, Seattle, VendrTV, Veraci Pizza, videos, Washington, wood-oven

5 Comments:

Here's a link to another mobile oven video from a buddy in the Sacramento area with Bella Familia Pizza:

http://www.kcra.com/video/19801412/index.html?taf=sac

And here's one of our oven in Dallas:

http://www.nbcdfw.com/around_town/dining/Mobile_Pizza_Oven_Dallas-Fort_Worth.html

It's a lot cheaper than starting a restaurant (though navigating health code is a bit more frustrating) and these ovens really produce great pizzas.

canerosso at 5:34PM on 08/07/09

Hi everyone, I've been reading the 'ol Slice for months, thought I best join your ranks sooner rather than later.

I have been pursuing a similar endeavor as Veraci in a different market, using their success and rapport here as inspiration. A few things I had been wondering about were answered in the video, but yet other things I noticed raised other questions.

I had been wondering about dough storage, but the video shows that Veraci makes their dough on the spot, which quells the need need for refrigeration, but also prohibits any fermentation period. Even with a flavorful starter, isn't the consensus around here that a Neapolitan dough needs time to develop any fine flavor profile? Any thoughts about this tradeoff? Might this be why the the pie seemed droopy in spite of such a high fire temp? Has anyone here had Veraci and can comment on the flavor of the crust?

Another thing I noticed in the earlier posts and again in this video was the apparent lack of a chimney on that oven. Where is the smoke going? It sure doesn't appear to be billowing out the oven door, is there another option I'm not aware of?

Thanks for the forum, I look forward to a long Slice career.

- Bianca

pizzabianca at 5:41PM on 08/07/09

Veraci is good stuff, tho not my usual choice for pizza.

Stushi at 7:38PM on 08/11/09

Neapolitan pizza is a snack and not a meal. Seattle is thriving in it lately. Thanks for the heads up though, I must try it . . .

jkdrummer at 11:32AM on 08/28/09

I had some Veraci pizza at the Phinney farmer's market and it was incredible, even if I almost baulked at the per slice price.

Stushi at 5:33PM on 09/25/09

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