Dough Boys

Culver City's newest pizzeria gets funky with sourdough

You're probably already familiar with what's in store at Culver City's Wildcraft Sourdough Pizza, assembled by the team behind Hermosa Beach's Abigaile restaurant—especially if you've paid attention to the wave of Neapolitan-style pizzerias that has swept through Los Angeles over the past few years.

In the kitchen is a hand-built Stefano Ferrara oven, wood-fired to 900 degrees.

The margherita pizza ($10) is made with San Marzano tomatoes, fior di latte mozzarella, chiffonade basil, and a touch of garlic.

There are no substitutions and no takeout.

But the trick up Wildcraft's sleeve–which patrons will either adore or dislike–is the distinct sourdough tang of the crust, proofed and fermented for three days using a 30-year-old yeast starter.

In the case of the Carnage ($16), an epicurean take on a Meat Lover's Pizza made with smoky porchetta, house-cured pepperoni, pancetta and fennel sausage, the tartness of the crust cuts through the meat's saltiness wonderfully.

Start with a plate of pungent garlic knots ($6), poppable sausage-wrapped green olives ($8), or a pint of Abigaile's house brews ($7), and your meal will be off to a pleasant start.

Is this the best pizzeria Culver City has ever seen? Sure, and it's news worth sharing a slice over.