Gluten Free Pizza Dough

We started Mozzarellis in 2003 to bring our unique style of baking to NYC. Our baking education started at the very young age of five, as our grand mothers apprentice. Although we just did the mixing and tasting, these simple experiences helped shape and develop our curiousity for baking that set the foundation. We began baking gluten free bread and pizza after our niece was diagnosed with Celiac disease. Shortly after opening Mozarelli’s in 2003 we set out to create gluten-free pizza for our little niece. Back in 2003 gluten free baking was not very common and there were only a handful of companies that offered gluten free products. With the few resources available we experimented just like scientists documenting our results and making adjustments as needed. Trial and error offered the best guidance - we educated ourselves about gluten free baking and made amazing progress. Our reward in the end was a smile from our niece, which is more than anyone can ask for. In 2005-6 gluten free products and celiac disease was becoming a newly emerging category in the food business, so we decided to sell our gluten free creations at the restaurant. Surprisingly most people were still unfamiliar with the word Celiac and most people did not understand what “wheat free” meant. Some people bought the pizza having no idea that the pizza was gluten free…people just loved it. At this point we realized that we had something great on our hands. As publicity for Celiac Disease increased we saw a huge spike in gluten free pizza sales. Out of nowhere people were coming in from all over the country and the world, looking for Mozzarellis gluten free pizza. That’s how the ball started rolling…