our sister restaurant sells a gluten free pizza dough, we have been asked many times by customers to carry it as well, here is my issue with it. all my pizzas are hand tossed, they get floured before they are tossed, so flour gets in the air in the kitchen, and since we use stone ovens, flour and the normal dough go directly on the stones. I don’t feel that I could sell something as “gluten free” in good conscience knowing that it goes on the same peels, and the same ovens as gluten pizzas. anyone else have these concerns?
sheb