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Video: VendrTV Visits the Veraci Mobile Pizza Oven in Seattle's Pike Place Market
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
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If you go the stone route, I'd recommend a rectangular one rather than a circular one because it will be easier to transfer to from a peel.
I've also gotten good results from preheating the stone upside down on the lowest oven rack, and then flipping with some fire gloves just before I throw the pie on. I don't know if this is common knowledge, but I've found it to be much more efficient.