The Pizza Studio (on Figueroa @ USC)

*Update*  I'm afraid I was "glutened" by cross-contamination.  I'm a little bummed out because there aren't really any GF options near USC.  Now I get to look forward to a weekend of discomfort :(

Pizza was good...not quite on par with Fresh Brothers, but I will definitely be returning. Here is a list of my GF observations:

Pros:

1. Employee said there was a separate machine for prepping GF dough.

2. All three employees on the line automatically changed gloves without me asking.

3. The last employee to touch my pizza before it went in the oven asked me if I had an allergy (I assume to communicate it to whoever else would touch it?)

4. Employee at register pulled my ticket up and immediately said "Allergy!". Assured me pizza wouldn't touch the cutting surface that everyone else's pizzas did. (I was keeping an eye on what I thought was my pizza and I could tell she could sense my anxiety.)

5. Unlimited toppings! (with a $2.00 extra for GF)

Warning:

1. Tomato Basil sauce ladle makes contact with all crusts and then is put back in the sauce. Employee said no other option for the red sauce, so I had to use basil pesto which was not applied with a ladle. (this was a bummer...I was craving a red saucy pizza!)

2. No color coding system to separate GF pizzas. It was very hard to keep an eye on my pizza to make sure they didn't use the regular pizza roller or place it on the surface that all other crusts touch. They need to use a different pan/different color for the GF crust. Being so busy and essentially an assembly-line, I can imagine how it would be very easy to forget or overlook which is GF. Although the girl at the register assured me different utensils would be used, the one moment I took my eyes away from the pizza it was cut and boxed. I didn't get to watch...so I have to trust them BUT again, there was no color coding on any of the utensils so had I been watching, there was no way for me to confirm that the utensils/surface was GF :/

Cutting Station concerns:

- Pans (Do they reuse them before washing?)

- Tongs (Not color-coded; does not appear to be labeling)

- Cutting service/board (Same as above)

- Pizza roller (Same as above)

- Brush used to wipe [olive oil?] on pizza crust after cooked (Same as above)

- Container with [olive oil?] (Same as above...needs to be separate container)

3. Ingredients/sauces not labeled as GF...so make sure to double check everything right down to the pepperoni!

4. Nothing on the menu that talks about GF prep procedures. Luckily, the employees seemed knowledgeable; but, I think they could attract more of us GF-ers with a mention on the menu. It would help us understand their procedures and help us individually determine whether we can eat their pizza safely, depending on our sensitivity levels.

5. The GF crust is pretty bland--but it is edible, unlike some other GF crusts. They should really think about adding some herbs and garlic to the dough. I have a feeling the composition is mainly rice flour; but, there is no ingredient list.