Veraci Pizza at Pike Place Market

The following story was shared by our friends at Slice.

If you ever get to Seattle, one of the must see attractions is Pike Market Place.

This open air extravaganza is a mixture of fresh foods, including all kinds of incredible seafood. Going to The Market is an experience. There are many sights, smells and tastes. This is probably the best free show in town.

Now you can add incredible pizza to the list. The pizzioli from Veraci Pizza, have set up a portable wood fired oven. They have created a traveling pizzeria.

Here is a wonderful video from VendrTV that will make you hungry for the experience.



As I watched the video, I wanted pizza. This pizza tastes as good as it looks. I loved watching the pizza cook in the oven. True pizza on earth...

The pizza from Veraci are thin Neapolitan. The oven heats up to 800 to 1000 F. It takes about 90 seconds to two minutes to cook.

Marshall Jett, pizzaiolo, and co-owner, explained the wood fire cooks the pizza in 3 different ways:

• Convection as the air flows over the pizza
• Conduction as the pizza cooks on the firebrick and
• Radiant heat with the flames and the fire.

The wood used for the oven is apple wood, which is abundant in the Seattle area. This creates a very hot consistent, consistent heat.

For wood fired pizza ovens, I have found this to be an incredible resource.

I'll be making pizza at on the North Shore on Oahu, very soon in Paul's Wood fired Oven. Yeah, we will be making The Best Pizza in Hawaii! There really is nothing like a pizza from a wood fired oven!

pizza forever,

albert
Pizza Therapy is Pizza

Here are some other wood fired oven resources:

Wood Fired Pizza Oven

Backyard Oven: The Dan Curry Interview from Slice

Mark Graben's Wood Buring Pizza

What Pizza Flour Should You Use to Make Pizza?

Chris writes:

Just wanted to say thanks for the notes and messages you send out and also wanted to get your opinion on which type of flour works best for the dough.

I am relatively new to pizza making however I find that I really look forward to whenever my wife and I decide to eat pizza.

Just this past weekend we had her parents over and I made a couple pies that I thought were my best I so far and I believe the switch to bread flour over all purpose was the key. The crust came out golden brown, slightly crisp but was also a little chewy which is the way I have always liked it.

Instead of the slice standing straight up it had a little give to it, to the point where you could fold it in half to eat it. As far as I'm concerned bread flour is the way to go but I wanted to hear from a real expert as to the merits of flour.

I also recently finished Peter Reinhart's book on pizza which I found vastly entertaining, imagine going on a mission around the world to find the best pizza, one can only dream.

Albert's side bar:
Check out Peter's book Here:



End Sidebar


Thanks,
Chris

PS I use a Pizza stone in a Wolf oven set at 500 degrees with an hour pre-heat. I don't know how I went without one for so long it makes all the difference!!

My response:

Hi Chris.

Sounds like you are the expert! I will be asking your advice soon.

As far as flour: I think you should use the kind of flour that you like.

Use the flour that makes your pizza taste great to you.

I cover this in the following video:





Thanks so much for your support.

pizza everywhere,

Albert Grande
What You Think Becomes Reality
Pizaa Therapy is Pizza

P.S. If you make pizza, you need a pizza stone.
I recommend this one, by Old Stone: