Safety 7211. Don Antonio
The gluten-free Neapolitan pizza, fired in its own oven, with the staff announcing it as gluten-free when it reaches the table. The classic margherita is the safe move.
Don Antonio preps gluten-free dough in a separate area and bakes it in a dedicated gluten-free oven inside an otherwise shared kitchen. Two honest caveats: the fried Montanara starter is not on a confirmed dedicated fryer, so skip fried items if you are highly sensitive, and the gluten-free dough is now made with gluten-free wheat starch, which meets the gluten-free standard but some celiacs still prefer to avoid.