>I live in the pizza capital of the world (New York City)
>and I'm extremely LI.  I find that I can tolerate a couple
>slices of thin crust pizza that is cooked well-done from
>an inexpensive "pizza-joint" if I take a few Lactaid
>Ultra pills with it.  But I cannot tolerate thick crust pizza
>that is not cooked well-done from a "gourmet" place
>across the street from my office, even with lots of the
>pills.  I think there are three factors involved: (1) the
>type of crust (I think the thicker and fluffy crust has milk
>in it), (2) the heat at which it is cooked (someone once
>posted on this List something about how the intense
>heat of commercial pizza ovens breaks down a lot of
>the lactose in the cheese), and (3) the quality of cheese
>(low fat cheese - more expensive - has more lactose
>than high fat - cheapo stuff that pizza "joints" probably
>use).
>
>Hope that helps.  You just have to experiment (as long
>as you are not  allergic-analphylactic).
>

My son Josh and I are both allergic to dairy products (respiratory
distress, anaphylaxis, ...). We've found that Bertucci's, a growing,
Boston-based chain uses no dairy in their crust, and prepares some pretty
savory "create your own" pizzas without cheese. The choices in toppings are
numerous and quite good. Now, if only they'd forgive the cost of one or two
of the toppings, considering what they're saving on the cheese...

Mark
Mark Feblowitz                  GTE Laboratories Incorporated
[log in to unmask]              40 Sylvan Road, Waltham, MA 02154-1120