I came to Wildcraft Sourdough Pizza during happy hour. The place was empty and the chef was just itching to place a pizza in the oven. I liked the open flow of the restaurant. The open kitchen and friendly staff really put everything together nicely. The place looked casual enough for a small get together and nice enough for a date. My only goal here was to try the pizza and gauge their dough. The “wild” in Wildcraft comes from the sourdough using wild yeast. I was quite excited for this dough.
To start, I had the happy hour salad. It had romaine, mustard vinaigrette, avocado, and dates. Not being a fan of romaine lettuce, except for Caesar salads of course, I wasn’t particularly happy with the lettuce choice. A substitute of arugula or a spring mix would have been better. The mustard vinaigrette though was quite delicious and the addition of avocado was pleasant.
The pizza was spot on. The spicy sausage could have been more plentiful or spread out, but the pizza was still nicely balanced. The crust to me was interesting. The sourdough really came out in the pizza dough. It was chewy yet firm, but needed some work. It didn’t have the air pockets and lacked refinement. It just tasted like sourdough. Don’t get me wrong. I love sourdough. It could possibly be my favorite kind of bread. I’m not too sure if it works well with pizza dough. I guess I am more of a traditionalist when it comes to pizza dough.
Wildcraft just screams wood fire pizza joint. Each pizza is blast cooked in their brick oven. Executive chef Tin Vuong started the mother dough and all of the pizza dough is made from this. To be fair, the pizza dough was better than most, but you can’t stray too far from a traditional pizza dough.