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
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