Venice Bakery began producing gluten-free pizza crusts in 2005, but the market has exploded, and the company recently opened what it says is one of the largest dedicated gluten-free bakeries in the country.
In an oven 60 feet long and 10 feet wide, pizza dough bakes 16 hours a day. The cooling tower holds 800 crusts, with a circulating fan to cool them to about 75 degrees so they can be packaged for the freezer.
And that’s just one production line; a second is scheduled to open in the fall, said James DeSisto, Venice Bakery's chief executive.
To read the rest of the story, please go to: Los Angeles Times