The event was organized by Dr. Schar, a company that produces gluten-free food.
The pie contained 19,800 pounds of flour, 10,000 pounds of tomato sauce, 8,800 pounds of mozzarella cheese, 1,488 pounds of margarine, 551 pounds of rock salt, 220 pounds of lettuce and 55 pounds of vinegar. It weighed 51,257 pounds.
The process of baking such a massive pizza is as arduous as it sounds. The five chefs spent over 48 hours baking the dough in over 5,000 batches.
Impressive, but how about some toppings? Come on, at least a couple tons of mushrooms. Speaking of -- one time I ate a ton of mushrooms and could actually SEE music. Then the devil's face appeared out of a brick wall and called me by name and ruined everything.
Hit the jump for a shot of the cutting.
Thanks to PYY, who sang the entire Bagel Bites in her tip and now I want PIZZA IN THE MORNING, PIZZA IN THE EVENIN', PIZZA AT SUPPERTIME.