Wild Child Pizza NE

"The people over at Wild Child in the Alberta district are Detroit-style pizza masters who are mixing things up. The sourdough crust is leavened for longer than usual—a full 72 hours—which ups its natural tanginess, and the real-deal Wisconsin brick cheese that caramelizes better than mozzarella is strategically placed directly on the dough with marinara slathered on top. Yes, there’s pepperoni and supreme on the menu, but the more outre pizzas like the one with roasted butternut squash and melted leeks, plus rose harissa, is the dreamy meat-free combo you’ll be thinking about for days. Get the medium to eat yourself or gather a group and order a pesto chicken, with crumbled bacon and squiggles of ranch. It's delicious blasphemy to Italian and Detroit traditions. " - krista garcia

"The people over at Wild Child in the Alberta district are Detroit-style pizza masters who are mixing things up. The sourdough crust is leavened for longer than usual—a full 72 hours—which ups its natural tanginess, and the real-deal Wisconsin brick cheese that caramelizes better than mozzarella is strategically placed directly on the dough with marinara slathered on top. Yes, there’s pepperoni and supreme on the menu, but the more outre pizzas like the one with roasted butternut squash and melted leeks, plus rose harissa, is the dreamy meat-free combo you’ll be thinking about for days. Get the medium to eat yourself or gather a group and order a pesto chicken, with crumbled bacon and squiggles of ranch. It's delicious blasphemy to Italian and Detroit traditions." - Krista Garcia

"Rectangular pizza with 72-hour aged sourdough crust emerge from the takeout window of Wild Child Pizza’s Alberta Street location, accompanied by a bright orange swirling mural by Sebo Walker in the alley next door. Thick pies arrive topped with meaty toppings like barbecue chicken, sausage, and pepperoni, as well as a variety of a variety of veggies. Maui Wowie, a Wild Child take on Hawaiian pizza, is a well-balanced mix of bacon, roasted pineapple, and pickled jalapenos. Wild Child’s massive chocolate fudge brownies provide a sweet counterpoint to their savory offerings. The Northwest 23rd Street spot includes limited indoor and outdoor seating as well as a wide selection of slices." - Rachel Pinsky

"Nate Higgins, co-founder of the cafe and juice bar Kure, and chef Morgan Brownlow (formerly Tails & Trotters, Clarklewis) went through dozens of iterations of their 72-hour aged sourdough crust before they achieved the desired result. That crust is now the basis for the Detroit-inspired pizza served at a new takeout-only pizzeria with toppings like Nashville hot chicken and bonito flakes. Wild Child Pizza is the brainchild of Higgins, Kure’s other co-founder Nick Armour, and Portland Gear founder Marcus Harvey. The pizzeria opened on November 9 in the former Boxer Ramen space on NE Alberta Street. At the new shop, dough is shaped into rectangular foundations that carry toppings ranging from the traditional, like soppressata and Italian sausage, to ones that skew more “wild,” like tater tots and rose harissa. Wild Child’s original creations — like its harissa pizza and okonomiyaki pizza — rotate frequently, while flavors such as pepperoni, cheese, and veggie are available all the time. The restaurant’s pick-up window slings slices and whole pizzas can be ordered online for delivery and pickup. As popularized in Portland at pizzerias like Ranch and Pop Pizza, its thick-cut slices are best enjoyed with a dipping sauce. Wild Child offers six house-made sauces, including marinara and three types of ranch — Sriracha ranch, a vegan green goddess ranch, and classic ranch. The restaurant also serves salads, garlic breadsticks, and brownies. With a location in the heart of the Alberta Arts District, Wild Child is making an effort to highlight local artists at its shop. Professional skateboarder and Portland-based artist Sebo Walker painted the restaurant’s bright orange facade and is the inaugural artist to grace the wall of its “artist alley,” which will feature work by rotating artists." - Janey Wong