WildCraft Sourdough Pizza to Culver City This Fall

Sometimes it's all about the bread, but this it's all about the dough. Jed Sanford, owner of Abigaile in Hermosa Beach, plus partners Chris Stone, Michael Barson, and chef Tin Vuong, are all part of WildCraft Sourdough Pizza, a new Neapolitan-style sourdough pizza concept replacing the abruptly shuttered Le Saint Amour in Culver City. Come fall, Pizza dough will rise for a minimum of 20 hours before hitting an 850°F wood-burning oven for 60 seconds. Beyond pizza, WildCraft will serve a tbd small plate menu plus large selection of craft beers, including those brewed at Abigaile. Boutique wines on tap, too.
·Pizzapocalypse [~ELA~]