DEEP IN THE DOUGH: GLUTEN FREE PIZZA
Making a tasty pizza dough without gluten is its own special science. Our gluten free crust has texture and color that's similar to our regular dough, but it has unique flavors in it too.
Here's Chef Melissa's method:
"We use a mix of Caputo gluten free flour, millet, and quinoa, which we grind in house. The combination of millet and quinoa give the dough a nutty flavor. Unlike most gluten free pizza doughs, ours has a doughy texture and gets great color on the crust and bottom of the pie. We also ferment the dough for 1-3 days, which adds another layer of flavor."
Like our regular pizza dough, our gluten free dough is a great base for all of our signature pies! Any whole pie can be made gluten free, and all of our sides are gluten free as well.
PHOTOGRAPH BY
PAUL SUN
Last Word Hospitality (Found Oyster, Nossa Caipirinha Bar, The Copper Room) partnered with Los Angeles-based design firm Folklor and its co-founder Shin Irvin on Shin’s Pizza, an unconventional take on the neighborhood slice shop that opened summer of 2023 in Northeast Los Angeles. Shin’s Pizza pays homage to the nostalgic and community-centric pizza joints of Irvin’s youth in Philly with clever nods to his Asian heritage. Their singular approach to the classic slice shop juxtaposes classic East Coast-style pizza by the slice and pie and unexpected, chef-driven seasonal sides and salads all from Executive Chef and Partner Melissa López (Barbuto, Bestia) as seen through dishes like the Asian Pear Salad with Persian Cucumber and Tarragon, Ginger Marinated Crispy Chicken, Arancini with BBQ Pork and Furikake, and housemade Lychee Italian Ice as well as a fun selection of imported and non-alcoholic drinks.