The (friendly, I’m sure) competition was held at the Auto Club Speedway in Fontana, California. Executive chef Brian Gojdics and Dillon Varrelman, Tutta Bella Issaquah’s kitchen manager, were the only Pacific Northwest representatives. They joined others in 36 hours of pizza construction: 8,000 pounds of dough, 5,600 pounds of sauce and 3,600 pounds of cheese, baked in a series of ovens and melted together with a blowtorch to create one long pie. Those in attendance got to try a piece, but the rest was donated to local homeless shelters and food banks.
Tutta Bella Helps Build World's Longest Pizza
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The local restaurant joined California pizza makers to create one seriously long pie.