It was a show of perseverance and camaraderie on June 10 when doz- ens of pizzaiolo came together at the Auto Club Speedway in Fontana, California, to set a new Guinness World Record for the world’s longest
pizza. PMQ was on the scene to witness nearly 100 pizza makers, many of
whom had been cooking and assembling pizza since the night before, rally
together and bake a pie that would go down in history.
But being experienced pizza makers didn’t make this task any easier. State
health regulations, time requirements and unforeseen technical issues made
setting this nearly impossible record a true test of tenacity.
And while previous records had been set in several other countries, according
to the Guinness Book of World Records, the United States has never held the
title—until now. Fash Asvadi, director of PizzaOvens.com and Italforni USA
Ovens, wanted to change that. The project officially started in 2016 when a
team was formed by Asvadi and experts from the industry, including Giulio
Adriani, Tony Gemignani, John Arena, Fred Mortati, Massimo Balacchi, Tom
Lehmann, Mario Vollera, Jimmy DeSisto and Roberto Caporuscio. The pizza
to beat was a 6,082-foot behemoth built just one year ago in Naples, Italy.
Here’s how the American team claimed the record as their own.
PLANNING AND PREPARATION
The pizza built in America had to meet strict health code regulations set forth
by California, allowing only four hours from the time it entered the oven
until it was distributed to eat. “The 18,000 pounds of dough was created at
Venice Bakery and strategically built to maximize efficiency once we arrived
In a mind-boggling feat of planning and teamwork, a crew of American
pizzaioli built the mother of all pizzas—and set a new world’s record.
Here’s how they did it. By Liz Barrett
For the record: A whopping 17,756
pounds of dough, 5,000 pounds of
sauce, and 3,900 pounds of cheese
went into making the mammoth pizza.
Dozens of pizza makers
from around the country
teamed up to make the
massive 6,333-foot pizza.