How do you get noticed as a new pizzeria in a town that already lays claim to Mozza, Sotto and Vito's Pizza? Use what you know. In the case of Wildcraft Pizza, that's sourdough fermentation, which is used as a base for its inventive, Neapolitan-style pizzas. The Culver City joint combines a decades-old starter with three days of sitting around to achieve perfect pungency in the dough, then uses Vera Pizza Napoletana–trained techniques to work the pizzas into formidable rounds of cheese-and-sauce perfection. Each pliant slice is crispy and bubbly on the outside, with a thin, chewy interior that struggles to hold up toppings like fennel sausage, eggplant, squash blossoms, clams and more. 9725 Culver Blvd., Culver City. (310) 815-8100, wildcraftpizza.com. —Farley Elliott
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.