Restaurant Pizza Prep Question

[GlutenFreeTiffany]

Hello, this is my first post, although I've browsed the site for answers many times. I have been gluten free for a little over a year, but was just diagnosed a couple of months ago.

I previously ate at this local pizza place, and don't remember having negative symptoms after ward.  However, I've been trying to be even more careful since the diagnosis. I called the restaurant to ask a manager about the prep for the gluten-free pizzas. She said that they change their gloves and use new pans and new rollers to cut the pizza. She told me she has another celiac person who eats there regularly with no problems. However, she said that when they originally make the batches of crust they don't change the utensils because she's been trained that the small amount that could possibly get into the dough would burn off at the high pizza oven temps. This seems weird to me, but as I said, I didn't get sick when I ate there before. 

Thoughts?

[cyclinglady]

That's weird!   Gluten can be burned off a grille or the inside of an oven but the temperature has to be very high (e.g. Oven cleaning cycle).  At those temps, your pizza would burn up!  

I think you have been lucky.  Not worth the risk for me.  Make your own pizza!  ?

 

[GlutenFreeTiffany]

I think she said they cook it at 450.

[kareng]

If the ovens burned the gluten crust into ash, then who would buy thier pizzas?  So, of course that doesn't make sense.  I mean, if gluten was destroyed at 450 or 500 degrees, we could all eat regular pizza! 

[GlutenFreeTiffany]

Haha!  I know.  My thoughts exactly.  All I can think is that maybe they make quite a large batch at once, and the amount that ends up in it is small enough not to have bothered me.