I know I JUST wrote a post about how we feel bad when we eat things that aren’t homemade, but I wanted to be sure I wasn’t scaremongering. No matter where you live, there are some wholesome choices you can make outside the home. You can find restaurants with sustainable, fresh, local ingredients, who do not use chemical-laden products because the real thing is so much better, and who care about your specific dietary restrictions or concerns. There are restaurant kitchens you can learn to trust nearly as much as your own.
This post isn’t about them. This post is about pizza.
Pizza is one of my favourite foods. I love love LOVE pizza. One of my favourite silly jokes is even about pizza:
How does Good King Wenceslas like his pizza?
Deep pan, crisp and even
You’re groaning now, but you know you’ll tell someone later. Anyway, I sorely miss good pizza (and even bad pizza). I haven’t yet perfected a gluten-free pizza dough myself. A lot of pre-made bases are chewy, and I never remember that I need an extra hour before baking for boxed doughs to proof. The frozen pizzas offered in the Tesco and Sainsbury’s shops here vary wildly, and, when I found one I really liked, it disappeared forever. What’s a gluten-free girl to do?!
Last year, Dominos UK announced they were rolling out gluten-free pizzas to all their stores by 1 November. All staff would have to take gluten informational training to know about cross-contamination. A couple of days before the 1st, we decided to give them a try. If the Belfast branches were waiting until the 1st to roll out, I figured the worst that could happen was we would be told to wait a few days to order. Wrong. CB phoned, and it went something like this:
CB: Do you offer your gluten-free pizzas yet?
Dominos employee 1: I don’t know what that is. I’ll get the manager.
Dominos manager 1: We did have gluten-free bases, but nobody ordered them. We binned them.
CB: You binned them? You didn’t even advertise them. It wasn’t on your menu.
Dominos manager 1: You can call another branch and see if they have them still. Tell them I told you to call over.
CB: Do you offer your gluten-free pizzas yet? One of the other branch managers told me to phone over to you.
Dominos employee 2: I don’t know what that is. The manager isn’t in, but I’ll phone him and have him phone you back.
. . .
Dominos manager 2: I’m not sure if we have them. What is gluten?
CB: In short, gluten is something that’s in wheat and other grains that some people are allergic to.
Dominos manager 2: Really? Can you tell me more about it? What does it do?
CB: [proves he actually listens to me and spends about 3-4 minutes talking about Celiac and gluten]
Dominos manager 2: Wow. Thanks. I’ve never heard of that. We don’t have anything gluten-free, I don’t think.
While the employees and managers were really nice, they had no idea what was going on (and I have to assume the bit about having binned them was a panic-driven fabrication). At that point, I wasn’t even so bothered they didn’t have the bases — I was prepared for that possibility since it was only rolling out — but I was very concerned by the fact that the information was so sparse and different. They clearly had not be trained about gluten cross-contamination if one of the managers didn’t even know what gluten is. As you may know, I like to have my voice heard. I got in contact with the national Dominos folks and discussed the issues we discovered in the Belfast branches. After a bit of back and forth, we agreed that it was best they pushed the roll-out date back a few weeks and work on employee education. I was later offered a voucher for my assistance and trouble and to try the new pizza when it came out and give feedback.
A few weeks later, voucher in hand, I tread onto the Dominos website. There is a big GF on the choice of bases. There are comments about which toppings are not gluten-free, which, it is good to see, are very few. I double- and triple-check everything before I place the order. I half-expect the phone to ring, and they will tell me they still don’t have them in Belfast. Not even three minutes later, an unknown number calls. I answer.
Dominos employee: You ordered a gluten-free pizza?
Me: (sighing) Yes, I did.
Dominos employee: I just wanted you to know there is egg in the base. Some people are allergic to eggs, and I wanted to make sure that was okay.
Me: Absolutely. Thank you so much for asking.
What a difference. Less than a month prior, no one in the shops even knew what food allergies were. Now they’re phoning to make sure I’m not allergic to eggs?! How wonderful! The delivery driver explained that they always make sure the pizza boxes marked with a gluten-free sticker sit on top of the others, just in case something could fall down into it somehow. Some drivers choose to leave off the dips because they aren’t sure about the content and don’t want to give out something that might have gluten (They don’t; I checked). I was overwhelmed by the allergy-attentive service by a take-away pizza chain!
The Dominos pizza is good and tasty, but it’s not fantastic. It relies a lot on corn, which results in a heavier crust than their usual fare. It is crispy, which is a big problem with gluten-free doughs, and it isn’t too chewy. It only comes in one size (9″), but, in all, it makes for a good indulgent take-away, especially since they added spinach back to the toppings choices! The next hurdle I see for them is understanding that, because of some recent recipe changes, not a single side item or dessert is gluten-free. Currently, the only gluten-free option is the pizza itself.
Only a few weeks ago, Pizza Express announced their new gluten-free range (It’s even on the main page of their website!). After doing my research on how they are meant to be trained for cross-contamination (and knowing that I expect a little more from them than I would from Dominos), we decided to give them a try. The menu clearly marks items which have “NGCI”: Non-Gluten-Containing Ingredients. There aren’t a ton of options, but there are a few starters (including a lovely white wine and butternut squash risotto), at least one dessert, and a beer. (Their extensive online allergen menu (PDF) makes suggestions on how to make other items suitable for X allergy.) Nearly all of their pizzas can be made on the gluten-free base without any topping adjustments.
The service astounded me. I always fear the worst when someone questions the gluten-free thing.
Server: Oh, are you gluten-free?
Me: Yes, I am.
Server: I will alert the kitchen.
Rather than being made to feel a picky eater, she let me know with that simple statement that my dietary needs would be taken seriously. One table over, I heard the same server discussing with the mother of a young Celiac girl the changes the company had made in every kitchen for the gluten-free range. They have a completely new and gluten-free portion of every kitchen. Nothing ever goes on that side that has touched the other foods. They have a new oven that is only for gluten-free pizzas. In the cases where they are forced to utilize the same shelf space, the gluten-free items are all on higher shelves so that no errant flour can fall onto them. They are clear when they deliver the pizzas to the table which is gluten-free, but the setting is just the same — it sounds like such a little thing, but, when something is obviously different from others, it draws attention to it when you’d rather just get on with eating.
Pizza Express does have a superior crust. I would expect that. They have quality ingredients with responsible sources. The crust looks and tastes like a regular pizza crust. I’m shocked to say that I almost forgot I was eating a gluten-free pizza. Every once in a while, if I let my mind wander while eating, I’ll come back to the meal with a sudden paranoia that I have made a massive mistake and WHAT HAVE I EATEN?! That panic lasted a second longer when I realised there was pizza in my hand and it looked so good.
Pizzas from Dominos and Pizza Express lead completely divergent existences in the pizza world. Though Dominos did stumble at the beginning, eventually both chains impressed me. I can’t expect for any employee or company to know everything straight out of the gate, but a true willingness to learn and a commitment to respect go a long way in my book.