What Does 800 Degrees Go Through in a Week?

When 800 Degrees opened in early 2012, it created an instant hit in an otherwise sleepy Westwood. Lines quickly formed out the door during mealtimes, only to move through the counter with alarming speed. All the food and supplies have to come from somewhere. Compiled below is a record of everything that 800 Degrees goes through in a week, from toppings to dough to more.

Pounds of dough per week: 5,000
Cans of tomatoes per week: 250 #10 cans (A #10 can holds about 13 cups)
Pounds of cheese per week: 1,500
Slices of pepperoni per week: 21,000
Gallons of olive oil per week: 50
Pounds of wood to burn in the ovens per week: 10,000 lbs of reclaimed almond wood
Bags of fresh basil per week: 150 one-pound bags of fresh basil
Pizza boxes distributed per week: 3,000
Mounds of burrata cheese served per week: 700
Fastest time it takes to make a pizza: As little as 45 seconds when the ovens are really cranking
Most popular pizza: Margherita
Number of pizzas baked at lunch: 400 per day
Number of pizzas baked at dinner: 600 per day
Least popular topping: Anchovies
Most popular topping: Wild mushrooms
Chef Anthony Carron's favorite topping combo: Margherita with anchovies and jalapenos
Amount of prosciutto served per week: 1 whole leg a day, so 7 whole legs a week.
· All By The Numbers Coverage [~ELA~]
· All Pizza Week 2014 Coverage [~ELA~]