Award-winning Veraci Pizza began as a traveling operation, making authentic Neapolitan-style pies at farmers markets, festivals, and private parties in portable applewood-fired kilns (with “screaming oven temperatures around 1,000 degrees”). Now instead of waiting for the pizza—hand-mixed secret-recipe dough, local ingredients, cooked for a blistering 90 seconds—to come to you, you can go to the Veraci corner pizzeria in Ballard. You’ll still wait, because it’s insanely popular, but it’s worth it.
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