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.
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.
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.