I heard of this place through Slice: http://slice.seriouseats.com/archives/2013/03/first-look-wildcraft-sourdough-pizza-los-angeles.html
It's a good introduction to what WildCraft is trying to achieve. There have been other good mentions of WildCraft's opening too but I'll let you find them.
On my latest trip to CA I stopped by Wild Craft before my flight at nearby LAX. Good thing I had extra time because they were sloooowww. Besides waiting for the hostess to notice me waiting to get seated and the slow cooking (I'll get to that soon), service was good. I'll focus on the pizza now.
While waiting to be seated, I had plenty of time to watch the pies being made. I thought I read that one or more of the partners were trained in Naples, but their training didn't show here (I assume I wasn't looking at the partners either). Dough wasn't stretched thin and the oven looked dark and cold (flames were very small. I should mention that I came in around 8:30pm and the restaurant was pretty full. While there were plenty of tickets, it looked like the stick man was working two pies at a time.
So with my expectations low, I got seated outside (better light for pictures!) but I never got the pie before dark. I ordered the Burrata Pie (had a craving for burrata and fried rosemary): squash blossom, burrata, fried rosemary, shaved pistachio, orange oil.
The flavors were pretty good but imbalanced. The squash blossoms were totally over powered (delicious picked out though) while buried under the burrata. Perhaps there was just too much burrata on top of their base low-moisture mootz. Pistachios seemed chopped rather than shaved which made for some overly crunchy bites.
Now to the dough, dang that was sour. I love sourdough bread though; I just didn't expect the level of sour in each bite. Smelling the cornicione was like tearing into a fresh sourdough baguette. I hope that's what WildCraft is going for in sourness. I think the pie would have been less sour and better if it was stretched thinner; I'm guessing that the pie could have been a couple inches bigger in diameter based on the thickness of the pie (see pictures).
I attached some low light pics and one with flash that show the poor oven management and stretching (poor spring, thick crust, limited charring).
In conclusion, it was worth a visit for a different pie. I hope they get their act together though or I'd consider buying out the place to do it for them!