We design and build each oven as a unique work of art using a special refractory clay
mixture that withstands temperatures up to 1300 degrees Fahrenheit! We normally
cook our pies between 850-1000 degrees F. At these extreme temperatures, Veraci
pizza is ready in about ninety seconds!

When a pizza is made in this time-honored, traditional way it tastes completely
different than all other pizzas. Part of that difference can be found in the relationship
between the extreme heat and our legendary hand-mixed pizza dough.

The intense energy released from the burning apple wood is transferred to the pizza
three ways: through convection, conduction and radiant energy. After the "pie" is
placed on the bricks, a great deal of water in the dough is rapidly vaporized and
released as steam. Miniature steam vents form all over the pizza as it is transformed by
the screaming heat.

This change of state from water to steam generates pressure and uplifts the crust,
creating a puffed-up, slightly-charred, crisp and chewy outer crust (the "cornicione")
and a delicious, uber-thin, melts-in-your-mouth softer inner crust. Delizioso!
Veraci Pizza
(206) 525-1813
"T-2" (Terracottababy II) in May 2007: built with recycled materials from our first oven.
Fat Boy~February 2005
Bend Baby~March 2007
Terracotta Baby~February 2004~The beginning!
Big Easy~May 2007
May 2007
November 2007
Queen Mary~November 2006