Fabio Errante

Here's what I had to do during my career as a professional pizzaiolo:

Bags of flour unzipped: 1,610

Buckets of water poured: 4,911

Sachets of yeast ripped: 41,110

Bags of salt used: 144

Cans of tomatoes opened: 10,359

Mozzarella balls cut: 230,217

Basil leaves plucked: 863,316

Olive oil bottles unscrewed: 25,899

Mushrooms sliced: 43,166

Pineapples *sigh* peeled: 479

Pizzas baked, grand total: 287,772 pizzas