Statements (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Pizza
|
| gptkbp:area |
50 chefs
|
| gptkbp:celebrates |
Annual pizza festival
World_Record_Day |
| gptkbp:collaborations |
Local businesses
|
| gptkbp:community_service |
Promoted healthy eating habits
|
| gptkbp:communityInvolvement |
Engaged local community
|
| gptkbp:cookingMethod |
Several hours
Outdoor venue Baked at 350°F Baked in a custom-built oven Challenged other chefs Used new cooking techniques |
| gptkbp:createdBy |
gptkb:Domenico_Crolla
|
| gptkbp:culturalImpact |
Promoted_Italian_cuisine
|
| gptkbp:culturalSignificance |
Symbol_of_Italian_culture
|
| gptkbp:diameter |
1261.65 meters
|
| gptkbp:duration |
48 hours
|
| gptkbp:environmentalImpact |
Minimal waste produced
|
| gptkbp:events |
Thousands of attendees
Pizza Fest |
| gptkbp:filmography |
Documented for television
|
| gptkbp:firstIntroduced |
Local children
|
| gptkbp:flavorProfile |
Public taste testing conducted
|
| gptkbp:funding |
Proceeds to charity
|
| gptkbp:futurePlans |
Plans for more record attempts
|
| https://www.w3.org/2000/01/rdf-schema#label |
World's Largest Pizza
|
| gptkbp:ingredients |
Basil
Tomato sauce Mozzarella cheese Olive_oil |
| gptkbp:inspiration |
Traditional_Neapolitan_pizza
|
| gptkbp:legacy |
Inspires future pizza makers
|
| gptkbp:location |
gptkb:Rome,_Italy
|
| gptkbp:marketingStrategy |
To attract tourists
|
| gptkbp:mediaAppearances |
Celebrity chefs participated
|
| gptkbp:mediaCoverage |
International news outlets
|
| gptkbp:photography |
Photographed by professionals
|
| gptkbp:purpose |
To promote healthy eating
|
| gptkbp:recordings |
gptkb:Guinness_World_Records
Set a new world record |
| gptkbp:servingTemperature |
Various toppings available
|
| gptkbp:shape |
Circular
|
| gptkbp:significance |
Largest pizza ever made
|
| gptkbp:size |
1261.65 square meters
|
| gptkbp:socialMedia |
Viral on social media
|
| gptkbp:sustainability |
Locally sourced ingredients
|
| gptkbp:weight |
51,257 pounds
|
| gptkbp:yearEstablished |
December 13, 2012
|