Slideshow: First Look: WildCraft Sourdough Pizza, Los Angeles

The Burrata ($15)
The Burrata ($15)

The Burrata, topped with squash blossom, burrata, roasted rosemary, shaved pistachio, garlic is finished with a house made Orange Oil (olive oil infused with orange zest).

Burrata can be a difficult cheese on pizza, either releasing bitter whey at high temperatures or arriving jarringly cold on a warm pie. Once the crust is fully cooked, Chef Tin adds the burrata to the pizza and a handful of woodchips to the oven.

Garlic Knots
Garlic Knots
The 'Almost Famous' Soft Garlic Sourdough Knots ($5 for 5) are sprinkled with asiago and oregano.
Neapolitan-Style Sourdough
Neapolitan-Style Sourdough
A close-up shot of the cornicione.
The Spicy Sausage ($12)
The Spicy Sausage ($12)
The Spicy Sausage holds a scattered kibble of fennel sausage in a bed of fior di latte mozzarella, provolone, garlic and calabrian chilies. The fior di latte is strained overnight to prevent the fresh cheese from releasing water in the oven’s high heat.
Charred Cauliflower ($8)
Charred Cauliflower ($8)
The vegetable side is piled high with golden raisins, capers, and pine nuts, and then coated in toasted bread crumbs.
The Dough Room
The Dough Room
Chef Tin's investment in his starter is pronounced. Lifting the lid from the bin, he cannot help but smile.
White Pie
White Pie
The Goat Cheese ($13) pizza is covered in shredded asiago, wilted escarole, twisted twigs of fresh thyme, and cracked black pepper.
The Original Pie ($10)
The Original Pie ($10)
The 'OG' is WildCraft's take on the Margherita. It begins with a base of garlic and a crushed tomato sauce. Covered in a layer of fior di latte and 24-month-old Grana Padano, it’s finished off with lightly roasted plum tomatoes and torn basil.
Interior
Interior
The dining area features a mural by Kelcey Fisher.
Shaved Sprouts
Shaved Sprouts
The shaved Brussels Sprouts ($8) with almonds, brown butter, Meyer lemon and parmesan are already a favorite at the team's other restaurant, Abigaile.
The Carbonara ($16)
The Carbonara ($16)

Besciamella, pancetta, pork belly, cracked eggs, fior de latte, provolone and black pepper top this pie.

All of WildCraft's pies comes with a side of Grana Padano and a dipping oil made daily from 8-12 types of slow-roasted chilies and spices. With a sly smile, he calls it his "Italian X.O. Sauce."

Dessert
Dessert
WildCraft offers Pazzo Gelato & Sorbets ($8), like this dairy-free chocolate-hazelnut sorbet.