Veraci Pizza

If you like your pizza cooked this may not be the pizza place for you. This used to be my favorite pizza place, they had the best thin crust pizza! My boyfriend and I ate there last night and it was so gross. The crust was still dough, it had barely been cooked and there was so much cheese on it that it was greasy and floppy. We rolled it up and ate it with forks b/​c we were starving but I have to say it was pretty disgusting.
Time to find a new pizza joint :(

Tried this pizza first at the Fremont market and fell in love. I literally thought about it for 2 weeks until we went back to the market because I couldn’t remember the name of the place. This time I got a box and took a picture of the logo so I could remember for my next pizza craving. Finally went in today to their actual location and was delighted by the large menu (the street vendor one is understandably small) and their beer on tap. Enjoyed some beers and devoured some amazing thin crust pizza. I feel lucky this place is 10 minutes from my house, I will be back.

Had the worst, most expensive gluten free pizza ever here.
I know that’s not their specialty but it was on the menu and it was a horrible experience.

Veraci has an ambitious and creative menu with quality toppings. This is where I stop being impressed. Though my half Spicy Tony half Salumi Mole arrived quickly, It needed some more time in the oven. The crust was sweet and doughy with no developed char flavors to speak of. It had very little rise. I would not describe this as classic Neapolitan style pizza. The cheese lacked any color and had not completely melted together. Individual strands of mozzarella were still visible. The pepperoni had no crispness or curl to it and its greases had no chance to marry with the cheese. I felt like I was eating pizza ingredients rather than a pizza.
If I ate here again, I wouldn’t hesitate to request a pizza well done.
Though there is quality here, I am not a fan of how it is prepared.

I recently stopped by Veraci for a slice of pizza at lunch. I’ve typically been ok with their pizza and service but my recent visit really turned me off and I likely won’t be back for awhile. Part of it was the quality of pizza compared to the price I paid, but a larger part was due to the attitude of the woman who seems to be in charge of everything behind the counter.
So first, the pizza itself… I wanted a slice of pepperoni. When I got to the counter and saw they had none, I asked if any would be coming out of the oven anytime soon. After all, it is lunch time, and pepperoni isn’t exactly an obscure slice request. The woman managing the kitchen quickly barked at me «No! we are very busy with a large order». Fine; I can understand that. But no need to tell me in such a way where I’m supposed to feel sorry that your business is busy. What a terrible problem. So I had to quickly decide on an alternative and settled on a slice of wild chanterelle (sp?) mushroom. When the man at the register told me it was going to be close to $ 7.00 I about fell over (might have been $ 6.85). $ 7.00 for a slice of pizza? Really? It better be damn good. When the slice was re-​heated and handed to me, I was anxious to be hit with and avalanche of earthy mushroomy flavor for my $ 7.00. But alas, it was a mild trickle of mushroom and was actually quite bland. A huge disappointment relative to the money spent.
I would say my bigger issue is with a particular staff member in the kitchen. Veraci basically has an open kitchen so you can hear everything being said. This woman was downright awful to the staff there; abruptly ordering others around demanding they do this and that. If that is how a kitchen normally runs, fine, but when you put the kitchen out in the open, the drill sergeant attitude is not an enjoyable one for the customers who are dining just a few feet away. Plus she treated me like crap when I asked a simple question. This did not make my dull-​flavored, obnoxiously expensive fungus pizza any better.
A real bummer visit altogether. I won’t be parting with any of my hard-​earned dollars at this place for quite awhile.

Good pizza, but if you’re expecting your pizza to be ready on time for pickup, don’t count on it. If they say «pickup ready in 10 minutes», anticipate 20 – 25 minutes.

Seattle is really not a city for pizza. It’s not New Haven, it’s not New York. I accept this. Seattle has it’s own charms like a large homeless population, grey skies, and… Veraci? No, the last one was surely in jest. This place is just mediocre. I think it’s acceptable if you just want something to shut your kids up (which is a noble pursuit), but if you really want to savor and enjoy your pizza, I would direct you to Credo’s or even Italian Pizza Kitchen on 1^st. It’s acceptably decent, but nothing about it really stands out.

They are so amazing. Best pizza in Seattle. Spicy Tony! Chicken Pesto!
Best Gluten Free Pizza in USA!
Awesome service ! They had the song «EMI» by the Sex Pistols on while I was paying die my pizza. Hell yea.
Be careful they aren’t open on Tuesday!

I’ve only tried the gluten-​free pizza, which I learned later on that it is not actually gluten-​free. Though you pay a premium for the gluten-​free pizzas, it’s still cooked on the same «bricks» as they call it along with the wheat pizzas.
For some reasons their employees don’t tell you this when you order, and the customer has to tell the store to cook it in a separate «pan» (as they refer to it) altogether.
So my photos posted are for the brick cooked pizza, I don’t know what it turns out when cooked in a pan.
Anyone who has celiac disease or autoimmune issues wanting to stay clear of wheat you probably should proceed with caution (and provide clear instructions to the employees, because they won’t offer you the information on their own)

The pizza was OK it was not what i expected after hearing how wonderful it would be and after reading the review on Unilocal.
It is not the Best Pizza in the USA as advertized far from it
And the staff was cold and looked like they just rolled out of bed or a long 5 day folk festival.

Tasty thin-​crust pies from this tiny neighborhood spot. I’ve got my pizza to go every time as the ambiance in the restaurant doesn’t really draw me in… it’s small and bustling and it seems like lots of people are walking around even when there seemingly aren’t a lot of customers.
I haven’t strayed too far from the Fresh Mushroom and the Verdura Deluxe. Both are good but even though I live close by, they are inevitably cooled off too much by the time I get them home and it certainly detracts a bit. I suppose I could immediately reheat them upon getting home, but that seems kinda… I dunno… weird.
But nevertheless, yum! (and looking at another review, I *do* hope they pay their folks well)

Definitely need to come back, as we ordered a custom pie that didn’t quite hit the mark for us. We love Mama L’ils peppers on pizza so we thought the peppers they had here would be comparable, but boy were we wrong. Not only are they spicier, but they put a generous portion of toppings on so we ended up having to take off some of the peppers to make it more manageable to eat. That Salumi salami though: whoa! Never had it on a pizza before and didn’t know it could taste better than on its own. Pizza came out at lightening speed (less than 10 minutes) too even when though they were busy. Liked the thinness and crispiness to the pizza, but wish there were a dash of salt or a little more seasoning to the dough. Overall very promising…

Solid pizza but for $ 22/​pie I expect it to be.
Loss of a star for my pizza not being made (they forgot to make it) when I arrived.
Loss of another star for nickle-​and-​dime-​ing me.
I ordered a $ 22 Spicy Toni. It’s a good pizza. I don’t like mushrooms. For the privilege of swapping mushrooms for black olives it cost me $ 2.75. That just seems cheap and petty. If something will keep me from eating at a certain restaurant, its crap like that.
People were friendly, but I don’t eat friendly. I’ll try another place next time.

This is good quality pizza. Thin crispy and yet chewy goodness is what I love in a pizza, and Veraci Pizza is it.
I had the opportunity to try it because my work had a company party. The employees were very nice and friendly and would let us know what selections we had.
I am in love with this pizza. I will have to go soon to Ballard and have a whole pizza to myself! I kid I kid, maybe a slice of each kind. ;P lol

They had us at «Ready in 5 minutes» when we called to order in advance. It was cooled by the time we got home, but we didn’t even care. The pizza style and toppings make this place unique compared to other pizza restaurants that claim to be authentic or original.
Just a heads up, although it’s rare for businesses to have parking lots here, this one does and it’s SMALL! So small, in fact, that a man in a Subaru and I backed out forming a 90degree angle and tapped each other’s bumpers. It ended it a handshake and hug, as we shrugged off the scuff. This #OnlyInSeattle moment brought to you by Veraci :)

** This review is for the Fremont Sunday Street Fair location **
I ordered a slice of the mushroom pizza ($ 5.55) and gave the gal a $ 20. Once I returned home, I noticed that she had only given me $ 4 in return. Woah there, what happened to my other $ 10?! I called the restaurant to alert them of what had happened. I spoke with the manager, who politely apologized and offered to give me a free dinner.
Oh well, I didn’t care much for the pizza anyways.

Veraci holds a special place in my heart. Being that I was a thick-​pizza-​whore for most of my life, I never anticipated crossing paths with a thin-​pizza shop and falling. Hard.
And it hurt, at least — my bank account. Veraci isn’t the cheapest, nor is it the most expensive. And I’ve been here several times since being introduced to it, so the dollars add up.
Their Salumi Molé (salumi, garlic, and more) and Green Dahlia (roma tomatoes, mozzarella, and red onion on pesto) pizzas are my go-to’s, since that’s what was shared with me on my very first and most memorable Veraci experience. And they’re both so good I can’t fully describe how I waver between the two and can never decide which is my favorite. Salumi fulfills the meat-​lover in me, while Green Dahlia satisfies the vegetarian in me.
All the other pizza types I’ve ordered from Veraci have been equally as good, just that my taste buds go towards the aforementioned.
The team here works well together and have always been good to me, too!

How I heard of this place: Friends of ours from the east coast recommended it as we made our way through the Ballard Farmers Market. It was a place they had wanted to try for weeks, and it was finally time.
Type of cuisine: Pizza! Wood-​Fired. Authentic. Neapolitan. «Veraci Pizza features a delicious ultra-​thin artisan crust made from our secret recipe. Each batch of dough is hand prepared in a mixing bowl, never by machine. We fire our gourmet pizzas with apple wood from Yakima Valley in screaming oven temperatures around 1000 degrees. Each pizza pie is cooked in fewer than two minutes! We use only the freshest and highest quality natural ingredients and buy direct from local farms whenever possible. All of these things combine to create the most delicious pizza you’ll ever experience.»
Ambiance: Set outdoors, in a small nook between buildings towards the center of the Farmers Market, we smelled the sweetness of fresh-​baked pizzas. As we followed our noses, we saw the large umbrella overhead, the mini oven and a dozen patrons awaiting in the quick-​moving line for pizza.
What I ordered: Three of the four of us first enjoyed the Savory Sal ($ 5 per slice), covered in pepperoni, Italian dry salami, red onions, black olives and Provolone cheese on a savory red sauce with a signature three-​cheese blend. One of our dining companions selected the Fresh Mushroom ($ 4.50). Upon taking the last, mouth-​watering bite, we knew we were up for more! My husband and I shared a slice of the Florentina ($ 5) with baby spinach, shaved Parmesan, Ricotta cheese and red onions on a garlic olive oil base topped with the Veraci signature three-​cheese blend.
What I loved: The Savory Sal. Despite my lack of interest (almost always) in any form of sausage was exceedingly tasty, abundant with complementary flavors and easily devoured.
Why I loved it: The Ballard Farmers Market, on a sunny late summer day is always a treat, and to have delicious lunch just around the corner, in addition to the friendly vendors, makes it all the more appealing.
Cost: High ($ 4 — $ 5 per slice)

We are gluten free pizza connoisseurs, 2 of us are alternative Chefs, all of us are foodies, 1 of us is Celiac, and 2 of us are very gluten intolerant. I make my own sprouted gluten free pizza crust that is Da BOMB. Suffice it to say, we are hard to please when ordering gluten free pizza out.
The gluten free crust at Veraci is handled with great care and none of us had a bad reaction to the crust. Additionally, it is in the top 2 best gluten free pizzas we have ever eaten out. Cooked in a wood-​fire oven, very thin, bubbly, light, crispy yet chewy, typical of pizza in Italy. The crust is even a tad sweet. The toppings are super fresh and local. The service was fast and friendly with «phenomenal napkins.» ;-) We highly recommend giving them a try!!! We also recommend eating it there, hot n fresh out of the oven.
Yay!!! Mission accomplished! (Found yummy gf pizza in Seattle).

Seriously delicious pizza that’s best eaten by the slice, so you can try all of the different flavors they have. Assuming you have the room in your stomach for it.
Veraci does stone oven-​fired, Neapolitan style pizza. They do it very well. If you’re going in for single slices, you’ll notice they have a bunch pre-​made in the front of the shop, which they reheat a slice at a time in the oven. Lucky for you, this doesn’t affect the flavor or texture of the pizza at all.
Since the slices are so huge (roughly ¹⁄₆^th of a 15″ pizza), I had room for two flavors. Maybe three, depending on what my wife ate.
One is called «earth pie» on their website but something else in the store; it’s basically tomatoes, spinach and mushrooms. Even though veggies covered literally every square centimeter of the pizza, it wasn’t soggy.
One with sausage, red onions, feta cheese, and figs. Yes, figs. And basil too. This was a neat combination of ingredients that just worked in your mouth. I also got to try their Italian sausage, which tasted great.
I think they had one with an ungodly amount of mushrooms on it, but despite my mushroom-​loving ways, I did not get it.
The dough is chewy and tastes great. The ingredients are top-​notch and fresh. And, I’m pretty sure it’s the only thing they do here. And, they had a bottle of cream soda that hit the spot before our trip to the zoo!