Later this month, Jed Sanford, owner of Hermosa Beach’s Abigaile, is scheduled to open WildCraft Sourdough Pizza in Downtown Culver City, taking over the former home of Le Saint Amour. His new concept cites Neapolitan pizza as its main influence and will employ an imported Ferrara-made wood-burning brick oven, with toppings leaning towards native California ingredients and a focus on a slow-rising sourdough, made with a wild yeast being raised and nurtured by Abigaile chef Tin Vuong, who will oversee the menu creation here. The dough is said to “take days to prepare,” resulting in pizza that is “soft and moist, and chewy and smoky.” In addition to pizza, the new enterprise will offer shared plates, salads, and sandwiches, with indie wines from the state on tap and beers from Abigaile’s in-house brewery. WildCraft already has a website up, detailing its conception, as well as a Facebook page to check its progress.
WildCraft Sourdough Pizza, opening this month at 9725 Culver Blvd. Culver City; 310-815-8100.