"The dough at Feral Pizza ferments for nearly two days, and we assume it spends that time pondering the true nature of life, love, and what it means to be a crust. The end result is a crispy, chewy, and distinctly sour base that pairs especially well with tomatoes, cheese, and meat. This speciality at this tiny trailer in North Loop is New York-style pies, with an ultra-thin layer of sauce that provides sweet, tangy flavor without overpowering the crust. You’ll also find thicker grandma-style pizzas, a weekly Sicilian special, and a rotating dessert. The whole operation takes place behind a convenience store—it’s mostly a takeout spot with a few picnic tables. As a result, pies can take a while. Order ahead online or cozy up at a bar nearby while you wait around for a text like you’re back in high school again. If the dough can hang out that long, you can wait an hour without going feral. Food Rundown photo credit: Richard Casteel New York-Style Pizza Feral Pizza’s New York pies are the menu's focal point, and rightly so. The crispy base is topped with a thin layer of cheese and whatever else you want. We like the Ankle Biter with pepperoni and jalapeño. photo credit: Richard Casteel Grandma-Style Pizza The grandma-style pies come out rectangular, at a density level somewhere between a classic pizza and a slice of focaccia. The base is crunchy, but there’s a satisfying thickness to each bite. These are great if you like something a little more hearty. photo credit: Richard Casteel Tomato Pie This is basically a pizza without the mozzarella. It’s topped with sweet and tangy tomato sauce, garlic oil, pecorino, and basil. Don’t skip out on a classic pizza to get this, but throw one in if you’re ordering multiple items and want a little variety. photo credit: Richard Casteel Sweets The dessert menu usually includes some kind of brownie, and it’s an absolute must. On the fudgy-to-cakey brownie spectrum, it sits perfectly in the center. We’ve had them filled with Oreos, marshmallows, and peanut butter chips, and we’ve enjoyed every one." - Nicolai McCrary
