May 18, 2015 |

&GLUTEN-FREE — &pizza Adds Gluten-Free Dough to Its Menu

WASHINGTON, DC (5/18/15) &pizza, the Washington, DC-based company known for its trademark ampersand, gourmet handmade pies, inventive flavor combinations, localized store design and dedication to the communities they serve, announces its addition of gluten-free dough to their menu. Gluten-free dough is now available in all &pizza shops.

“We’re excited to be introducing gluten-free dough to our shops. We’ve always thought of ourselves as an inclusive brand, which means we want everyone to be able to take part in the &pizza experience. We’re proud to be taking a step in that direction,” says &pizza co-founder Michael Lastoria.

&pizza’s gluten-free dough is made with gluten-free flours, egg whites and yeast, which creates a crispy dough, golden brown edges and excellent texture. With the addition of gluten-free, guests at every &pizza shop will now have three dough options including traditional and ancient grains. &pizza offers signature pies, 4 of which are vegetarian-friendly and nearly 40 toppings, giving everyone the opportunity to have or create their perfect pie.

&pizza also offers an expansive menu outside of their pizzas that includes house-made sodas and pizzelles, Italian waffle cookies encased in gift-worthy black and white packaging.

Beginning May 8, &pizza’s gluten free dough will be available in all 12 of their shops.


About &pizza

Founded in 2012 in Washington, D.C.’s historic H Street NE corridor, &pizza set out to create a different kind of pizza shop – one where experience is the focal point, and every shop reflects the culture and people of its neighborhood. Evidence of their disruptive success can be found in the organizational culture of its employees (the brand calls them Tribe Members), its rapid expansion and numerous recognitions, including Best Pizza and Best Vegetarian in Washington D.C. &pizza currently owns and operates twelve locations in the Washington D.C. area with three more locations expected to open in 2015.

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