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Jefferson County Man Helps Break World’s Record for Longest Pizza

Saturday, June 17, 2017 @ 11:06 PM

Posted by Scott Shindledecker

PUNXSUTAWNEY, Pa. (EYT) – Breaking a Guinness World Record might look easy from a distance, but Punxsy Pizza’s Scott Anthony found out just how difficult it really is.

Last Saturday in Fontana, California, at the Auto Club Speedway, Anthony (pictured above with Christina Conlon of the Guinness World Book of Records) was one of a select group of invited pizza makers in the U.S., and the lone one from Pennsylvania, who helped build the world’s longest pizza.

When all was said and done, the completed, rectangular pie measured more than a mile.

The cheese pizza was 6,333 feet long, breaking the world record of 6,082 feet set in Naples, Italy a year ago.

The pizza required massive quantities with 8,000 pounds of dough, 6,000 pounds of sauce, and 5,600 pounds of cheese.

That’s nearly 10 tons.

“It was really a lot of work, and it turned out to be a lot harder to pull off than I thought,” Anthony said. “What proved to be very impressive was how everyone worked together to get it done.”

“There were 50 invited pizza chefs there, another 50 pizza people and about 100 volunteers and most of them are used to doing things their way.

“So, seeing so many set aside their egos to work together and achieve this was very impressive,” Anthony said.

Anthony said the ingredients were about as much as he would use in his place in nine months.

While some of the pizza was devoured by the thousands of spectators who showed up to see the feat, the overwhelming majority was donated to non-profit groups and homeless shelters in the area.

The entire process lasted about 24 hours.

“We got started at 5 p.m. Friday and finished around 6 p.m. Saturday. Once we got done, it was hard to even move, but when the pizza was finished baking, everyone was high-fiving each other with sauce flying around. It was quite the scene,” Anthony said.

The baking was done in a 700-degree mega-oven used to cook the pizza as it moved along the assembly line at a rate of 17 inches per minute.

“Once it got going, you had to work to keep up,” Anthony said.

The pizza team also had to make sure it followed California health codes and Guinness standards.

“They were both very helpful in making sure we knew what we had to do in terms of following the rules, so while it was a challenge to do it properly, they worked with us to make sure it worked out,” Anthony said.

According to laist.com, the event was devised by a pizza oven distributor, pizzaovens.com.

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