Description
Graduating up from a fleet of mobile clay ovens that make the rounds of the farmers markets, Veraci Pizza in Ballard has reclaimed (redeemed, really) a hideous former Domino's building, redecorating it in pea-green walls and Italian prints. Owners Marshall Jett and Errin Byrd-Jett sell their thin-crust pizzas by the slice and for takeout, but to capture their pies at their finest, brave the wait for a table and eat in house. That's because the thin, practically see-through crust, which picks up a whiff of applewood smoke from the logs heating the oven, tastes best when it's barely cool enough to touch.
