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Wildcraft Sourdough Pizza

Has anyone tried Wildcraft in Culver City yet?
http://wildcraftpizza.com/

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  1. thanks for the heads up.
    will try it soon.

    1. I was there opening week. Service was good and not too bad a wait. As for the pies, the toppings were interesting and flavors were fine but the pizza crust was "doughier" than I would have liked--which might just be an opening fault as they get used to the oven and the special dough they are using or might be characteristic of that dough. Too soon to tell. I had the carnage (assorted meat) pizza and the rather tasty fried olives (wrapped in sausage--kind of like the olive version of a Scotch egg). I will try them again after they have time to settle in more--I am curious to try their clam and pork belly "white" pizza next as well as their meatballs. Pizza prices are on a par with P. Mozza but not at that level of quality yet.

      7 Replies
      1. re: New Trial

        Tried as well - I'd second the review. Had the OG (I think - effectively the Margherita) and a salad. Both were competent - the pizza was very doughy, almost to the point of feeling undercooked. Service was a little spotty - trying to track down a server I had serval staff members tell me they weren't my server but didn't help, was told no substitutions on the salad when we asked for dressing on the side, etc. All minor so I'm marking it as first week issues. I'll try it again but it wasn't a first try home run.

        1. re: Discokill

          just to be certain,
          they refused to give you your salad dressing on the side?

          1. re: westsidegal

            Yes - The line was "we're not doing substitutions at this time" which I took to mean during the early stages of opening so no idea if that's a policy (a little unproven to go the Father's Office route yet) or just a unknowledgeable server. The salad wasn't overdressed so it was fine but annoying nonetheless.

            1. re: Discokill

              I read on yelp that they have a strict no substitutions policy. I'd say that extending it to something as innocuous as dressing on the side is pretty extreme....

              1. re: Discokill

                i get it if you are gjelina.
                they are not gjelina.

                at this point, it sounds like their signature dish is "doughy" and their self-confidence is extremely high.

                think i'm going to let someone else take the lead on this one. . .

                1. re: westsidegal

                  I tried it last week as well. They told me no substitutions or deletions at the time as well - no dressing on the side, etc. The pizza is in the doughy style as it is cooked briefly at 900 degrees. If you like that style, then you may like this.

          2. re: New Trial

            I totally agree with your Mozza comment... I LOVE Mozza... so I was looking forward to this pizza because I love a great crust... The crust was actually really good. Had good flavor and was nicely charred but not burnt. But the sausage on it was good, but not really remarkable.

            We also ordered the Burrata starter and it came with roasted grapes. I so had hoped they would be like the melty oven grapes at Palate and Lou... but they were more like slighly charred grapes.

            The only standout was the Ceasar salad. Great dressing... loved the addition of artichokes. I am a ceasar salad FIEND and am really picky. This was one of the best I've had so far all year. They have a large and small, I'm glad I went with the small because it was quite rich...

            All in all, though, we would return. It was much better than other 'fancy' pizza offerings in the neighborhood and would like to try more of the menu before writing it off completely.

            --Dommy!

          3. Surprisingly good. Evocative of Stella Rossa (both yeasted with slight sourdough twang), but more chew, less crispiness. Major difference attributed to the wood oven at Wildcraft which provided nice blisters. Not Neapolitan style ala Sotto/Mother Dough/Settebello, more nouveaux Cali/faux Napoleanta. Much prefer this over Mozza.

            Sadly, the server didn't know the difference between lager and ale. The pricing is in line with Stella Rossa, which is to say a bit higher than Olio, and much higher than 800 Deg.

            2 Replies
            1. re: TonyC

              I really like the chewier type crust (and a sourdough taste just seals the deal) so I am really p.o.'d at myself for not getting here yet.

              1. re: Servorg

                Went last night. One carnage pizza, one spicy sausage pizza one Chopping Block meat and cheese appetizer plate, one order of garlic knots (not garlic tasting enough for me) and one small organic simple salad, plus one coke and one iced tea.

                Sat outside on the patio to try and escape the music level...glad I remembered to take my jacket too since the weather was on the cooler side. Very nice service from our friendly, efficient and helpful waitress.

                I like the sourdough component of the crust. But I found out something with some leftover pizza this morning. I like the crust with a bit more "crisp" and I produced the exact crispiness in our toaster oven this morning.

                So, while I enjoyed my pizza and the flavor of my carnage (porchetta, house pepperoni, pancetta, fennel sausage, provolone and smoked mozzarella) pizza, the extra crisping really did produce my perfect crust for my desires.

                Total damage was $62 and change, plus tip.