It’s unbelievable how many pizza joints have opened up in LA recently. Each one with a different tagline: cooking pizza in the “imported Stefano Ferrara oven” or serving “customized pizza in 8 minutes” or making “fresh dough when the customer arrives.” This marketing ploy, as ridiculous as it sounds, worked on me and sent me on a never ending hunt for the best pizza in town.
It was my second time visiting Wildcraft Pizza in Culver City. They make a very good Neopolitan-style pizza, with a chewy sourdough crust, (probably a little more burnt than necessary though), flavorful toppings, and an out-of-this-world brussels sprouts salad (in the picture below).
The most comparable pizza to Wildcraft that I can think of would be Mother Dough in Loz Feliz. Mother Dough wins, with the perfect dough, texture and delicious toppings. The pizza joint trend is really not about the pizza. It’s about the atmosphere. The venue usually feels easy, casual, with a touch of trendiness. It’s about the sides too. The appetizers and side dishes are oftentimes unexpected hidden gems.
This whole roasted purple cauliflower I made seemed like an appropriate pizza place side dish. Shareable. Light. But still addictingly flavorful.