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| The Contender |
How to make a mile and a half long pizza -
2 tons flour
2 tons mozzarella
1.5 tons tomatoes
6,800 oz oil
66 lbs fresh basil
Bake: 11 hours. Bring 100 chefs.
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| Taking orders on the shores of "Ottavia" |
This Sunday in Naples, Italy, a team
led by Alessandro Marinacci will attempt to break the record for the World's
Largest Pizza.
Current record for largest pizza (named Ottavia) was gluten
free and had a total surface area of 1,261.65 m² (13,580.28 ft²) and was
prepared by Dovilio Nardi, Andrea Mannocchi, Marco Nardi, Matteo Nardi and
Matteo Giannotte from NIPfood at Fiera Roma, in Rome, Italy, on 13 December
2012.
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| The oven |
"We have custom-designed five
motorized wood-burning stoves on wheels," says Alessandro Marinacci.
"A team will drive the oven and the pizza will pass through the two mouths
of the oven." The pizza gets baked as the cars drive across the
pizza.
Of further interest:
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