At Feral Pizza our goal is to bring you wicked good pizza! We passionately believe that the dough is the key to what makes a pizza unique and flavorful. For this very reason, our batches of dough are scratch made daily using our heirloom starter and then cold fermented for roughly 36-48 hours. To complement the dough, we keep the sauce super simple - just tomatoes, salt, oregano, and olive oil.
"The dough at Feral Pizza ferments for nearly two days, and we can only imagine it spends that time pondering the true meaning of life, love, and what it means to be a crust. The end result is crispy, chewy, and perfectly suited to pair with whatever toppings you choose, including our favorite—the ultra-simple Tomato Pie with just sauce, garlic oil, and pecorino. It’s a New York-style pizza, with an ultra-thin layer of sauce that provides some sweet, tangy flavor without overpowering the crust. This whole operation is done in a tiny trailer behind a convenience store in North Loop—as a result, pies can take a while. Call ahead or make yourself cozy with a few drinks from the shop next door. If dough can hang out that long, you can wait 30 minutes without going feral." - nicolai mccrary, raphael brion
"This North Loop food truck located near a gas station offers thin and crispy sourdough-crust round pies, or chewy sauce-on-top pan pizzas, which are finished with garlic oil — vampires beware. Go for broke and get the supreme with pepperoni, sausage, mushroom, bell pepper, and black olives. Tip: Feral has a small outdoor dining area, but you can also get your pizza to go. If you’re in a hurry, be sure to order ahead. Feral has rapidly developed a devoted fan base, which keeps things busy." - Erin Russell
"This North Loop pizza truck with lots of outdoor seating (and the option for takeout orders in person or online) is all about thin- and thick-crust pies. As a twist, the pizzas have wild names like the Nervous Breakdown (sausage, bell pepper, and onion), the Kevin (a white pie with spinach, garlic, mozzarella, and ricotta), and the Panic Attack (pepperoni, garlic, ricotta, and basil). The team is about minimizing food waste by making as many of the ingredients by hand as possible, and the pie style is inspired by various Northeast options with a heavy lean toward New Haven and New York — meaning crispy, well-cooked crusts." - Nadia Chaudhury
"The dough at Feral Pizza ferments for nearly two days, and we can only imagine it spends that time pondering the true meaning of life, love, and what it means to be a crust. The end result is crispy, chewy, and perfectly suited to pair with whatever toppings you choose, including our favorite—the ultra-simple Tomato Pie with just sauce, garlic oil, and pecorino. It’s a New York-style pizza, with an ultra-thin layer of sauce that provides some sweet, tangy flavor without overpowering the crust. This whole operation is done in a tiny trailer behind a convenience store in North Loop—as a result, pies can take a while. Call ahead or make yourself cozy with a few drinks from the shop next door. If dough can hang out that long, you can wait 30 minutes without going feral. " - nicolai mccrary
"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
