Philippe Levasseur, president and CEO of Dynamix USA,
had to stay next to the ovens for most of the night, monitoring
and resetting the gas and regulators whenever there was a drop
in temperature or pressure during the par-baking process. “;e
regulators were icing due to the cooler outside temperature,
humidity and large amount of gas being consumed,” he explains.
THE DAY OF THE EVENT
Once the team survived the par-baking process the night before,
it was time for sauce, cheese and a second bake on the day of
the big event in Fontana. ;e moving oven was fired up, the
par-baked dough was methodically unwrapped, the pizza was
sauced and cheesed by dozens of fast-working hands, and the
finished pizza was wrapped for a second time as it exited the
oven, which traveled down a 7,000’-long track of sca;olding.
As with the night before, this day presented its own set of
challenges. “We had a major problem the morning of the second day,” says Giulio Adriani, founder and culinary director
of an upcoming concept called ;e Local Pizzaiolo in Atlanta.
“During my inspection of the par-baked crust, I noticed most
of the junctions of the pizza were breaking. I immediately called
John and Tony. We created two teams of patchers, who fixed the
breaking parts with a torch and emergency dough. Everything
was going smoothly, and then I got a call from Jimmy [DeSisto]
saying, ‘Giulio, run here, the pizza broke in the oven.’”
Vertical Cutter Mixers
Pizza sauce and dough
and heavy duty
See live footage
from the event on
PMQ Pizza Magazine’s
Despite numerous hiccups along the way,
the team pushed through to set a new
Guinness World Record.