Yesterday, Eater Dallas posted a note titled “Zoli’s Cleverly Solves Gluten-Free Pizza Quandary.” The opening line to the story leads one to believe Jay Jerrier was adding a gluten-free pizza to the menu by substituting pizza dough with french fries. Eater’s editor Whitney Filloon writes
“Oak Cliff’s Zoli’s NY Pizza Tavern is finally heeding the cries of the gluten-free sect, and they’re doing it in a pretty ingenious way. Rather than relying on some exotic and expensive blend of fancy gluten-free flours, Jay Jerrier and his merry band of pizza masters are building their pies on a crust of glorious french fries.”
I flipped over to Zoli’s Facebook page and found a post that read: “Who knew gluten free could be this good? Try our “Prince St.” Sicilian with hot soppressata on our garlic/parmesan French fry crust!”
Unless you’ve been beaten senselessly by a professional athlete in the last two months, you are aware of Jerrier’s recent commitment to good causes. He’s started a dog rescue site—Cane Rosso Rescue— and is doing a fine job of finding homes for wayward dogs.I, wrongly, figured Jerrier was rescuing gluten-intolerant people yearning for a slice of pizza. I emailed Jerrier and asked him what kind of oil he used for the fries and other questions some people need to know before they eat. Here’s his reply:
Oh for the love of god it’s a joke. Oil is 75/25 olive canola blend. Potatoes are fresh not frozen. No idea if potatoes are certified gluten free. There is no way someone avoiding gluten for diet (not celiac) would touch this monstrosity.
Hmm. Several gluten-intolerant friends noted their excitement to me. I’d say workshop that joke, Jerrier and pass me a Vizsla.
