More Neapolitan-style pizza hits L.A. when Wildcraft Sourdough Pizza opens Feb. 25 in Culver City in the historic Beaux Arts Washington Building on Culver Boulevard.
Set to open for lunch and dinner, the sit-down pizza place will serve wood-fired sourdough pizza that crosses the Neapolitan tradition with Southern California culinary inventiveness. The "wild" in the restaurant's name is a reference to the wild yeast in the sourdough starter that is used to make the dough for the pizzas.
The "mother dough," fed daily, is the work of executive chef Tin Vuong (also the chef at Abigaile in Hermosa Beach). When ready, the sourdough is hand-shaped, topped with local ingredients and "blast-cooked" in a wood-burning brick oven built in Naples by third-generation Neapolitan oven builder Stefano Ferrara.
Pizzas are divided into two categories -- red and white -- and there are several of each. Red pizzas include the Margherita; meatball with crushed tomato, smoked mozzarella, ricotta and caramelized onions; burrata with squash blossoms, cherry tomatoes, garlic and orange oil; the Carnage with porchetta, Calabrese salame, pancetta, fennel sausage and provolone; among others. White pizzas: truffle with mushroom, fontina, Taleggio, fried sage and white truffle oil; goat cheese with asiago wilted escarole, thyme and black pepper; and the Clam & Pork with clams, pork belly, oregano, onion and chiles.