WildCraft Sourdough Pizza


A Culver City Cove of Pizza and Beer

F1b174160aa7bf366c4b6da008bbc4dc6a22a8fb8 PhotosWildCraft Sourdough Pizza
Sometimes we just get these... well, we don’t want to call them premonitions. Or visions. Nothing crazy like that.

It’s just that we have a very strong—you might call it mystical—conviction that you might soon be craving some pork-topped pizza.

Ponder your future with WildCraft Sourdough Pizza, a new shrine to clam-and-pork pies and all the beers you’d want to see alongside them, opening Monday.

There are places in this town at which pizza is kind of a stuffy affair. And that’s fine. If pizza isn’t an occasion for the nice china, then nothing is. Still. Sometimes you just need to grab whoever’s around and drop yourselves into a supremely casual neighborhood joint—think random graffiti, 16 beers on tap and smart two-tier tables that keep the Neapolitan-style pizza up high on marble and out of the way... while you eat your pizza.

And then the carnage begins. Sort of literally, if you’ve ordered the Carnage: it’s topped with porchetta, salami, pancetta and fennel sausage. Whatever you order, know that the crust came from a batch of live yeast being fed and nurtured for days in a protective dome—yes, you can see it through glass if you like. Then it becomes a pizza crust, topped with all that meat, or something else, and thrown into the 901-degree oven for about 90 seconds.

902 degrees would burn it.

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