Made from scratch.
Back in 2011, several of our customers told us that due to gluten sensitivity, they could no longer eat their favorite Chicago-style pizza, so we started looking for a solution that would allow them to continue enjoying our pies. After trying many of the commercially available dough and pre-made crusts, we realized that none came close to the flavor or texture of our pizza, and that was a dealbreaker. It was when we decided to take it a step further and develop our own recipe, which is easier said than done: Gluten is extremely important in baking, as it gives yeast-raised dough the strength to trap the fermentation CO2, resulting in a sponge-like crumb. Take it out of the equation and you end up with a crumbly, heavy and not so yummy piece of bread.
So after a couple of not-so-good attempts, we finally came up with a formula that resembles our original crust very closely, and one that enables us to make any kind of pizza and even GF calzoni! It makes us extremely proud to hear customers say that the flavor is identical to our classic pies, and to see their happy faces after they've enjoyed great tasting pizza again.
And we didn't stop there: We also make our own GF focaccia rolls so you can have a delicious garlic bread, gourmet sandwich or a panino. We have Italian GF pasta from Farmo and even GF desserts!