Gluten-free pizza can be pale, chalky, and have the consistency of matzo. But for the past month, Bradley Herron, executive chef of the Genuine Hospitality Group, has been testing flours and developing a gluten-free crust for Harry's Pizzeria that's just as satisfying as the wheat-based variety.
All photos by Emily Codik Gluten-free margherita ($14) at Harry's Pizzeria
"It's like dealing with an alien dough," he says. "You just mix it until it's mixed, because there's no gluten to develop. It has the consistency of a pie crust with no elasticity."
After much trial and error, the gluten-free crust is now available on the menu at Harry's. And along with the pies, there's gluten-free beer, too.
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