This sounds like a college student’s make-your-own-major: “Pizza Science.” But at Wild Rise, a new pop-up Neapolitan pizza joint in DUMBO, pizza science is what it’s all about. They make their dough with a wild Italian yeast culture that requires mad scientist levels of monitoring and fine tuning; they top it with San Marzano tomatoes, bufala mozzarella and basil; and they bake it in a custom-engineered electric oven at 900 degrees.
Wild Rise is clearly on a pizza vision quest. Their website states:
“A simple dough of flour, water, salt, and yeast has been mixed via ancient mixing techniques. Precision scientific equipment carefully regulates the temperature. A wild yeast culture captured in Italy stirs to life. Two days later, the dough has risen, ready to support its counterparts: crushed San Marzano tomatoes picked from the mineral rich soils at the base of Mount Vesuvius in the bay of Naples, Bufala mozzarella made from the milk of Neapolitan water buffalo, and basil. Once assembled, the pie is baked at 900 degrees in a custom-made oven. Out comes a pie greater than the sum of its parts. This is Wild Rise — this is primal pizza.
Wild Rise is a Neapolitan pizza venture on a quest to push the frontiers of pizza into the sublime. Wild Rise is about combining science and origin to elicit the passion and soul of authentic Neapolitan pizza while elevating what good pizza can be to a new level. Wild Rise pizza is a fragile, pure food with no bells or whistles, but a fanatic attention to detail.”
Why should you care about dough made with wild yeast? According to the Wild Risers:
“Eating dough made with wild yeast versus commercial yeast is like eating wild-caught sushi versus factory-farmed salmon. The difference in taste is profound.”
According to DUMBOnyc, Wild Rise is appearing “in partnership with 68 Jay Street Bar to serve, in quasi-pop-up fashion, 3 nights a week (Sunday, Monday, Tuesday) for now, possibly expanding to more times down the line.”
It looks good. It sounds good. Does it taste good? DUMBOnyc thinks so:
“I tried two of their pies, the Margherita and cremini mushroom & pepperoni and their ingredients and flavors are better integrated than other Neapolitan pizza places in NYC.”
We’re not science people, but this is all rather intriguing. Anyone else tried Wild Rise yet? Tell us what you think.