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.
The 'Almost Famous' Soft Garlic Sourdough Knots ($5 for 5) are sprinkled with asiago and oregano.
A close-up shot of the cornicione.
WildCraft's Stefano Ferrara Oven
The VPN-trained staff opted for a Stefano Ferrara oven. Currently, Chef Tin is feeding it walnut cords, but he plans to rotate the wood based on the seasons—almond and olive are on deck. He aims to keep the oven at 900 degrees: the sweet spot for his charred crust to cook all the way through in 90 seconds.
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)
The vegetable side is piled high with golden raisins, capers, and pine nuts, and then coated in toasted bread crumbs.
The Dough Room
Chef Tin's investment in his starter is pronounced. Lifting the lid from the bin, he cannot help but smile.
A Peek Up the Skirt
We took a look underneath to see how the pie fared in the oven.
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 '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.
The menu offers Spindrift ($4), a small-batch California soda made with fresh juice.
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)
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."
WildCraft offers Pazzo Gelato & Sorbets ($8), like this dairy-free chocolate-hazelnut sorbet.
Salted Caramel Budino ($8)
This traditional dish is a common dessert at Los Angeles pizzerias, and no one does it exactly the same. At WildCraft, the bundino is served with a strip of salted caramel running across the top, with a dollop of whipped cream and two slices of chocolate almond biscotti to finish.