<div class="Article" style="float: left;"> <table> <tr style="vertical-align: bottom;"> <td> <h3><a href="/go=news.detail&gid=454485" target="_blank"> Team Lauzon downs 144 slices to raise money </a></h3> </td> </tr> </table> <a href="/go=news.detail&gid=454485" ><img class="photo" src="http://img.mixedmartialarts.com/method=get&rs=60&q=75&x=23&y=56&w=310&h=165&ro=0&s=lauzon-baking-steel.png" /></a> <div style="clear: both; line-height: 1px;height: 1px;"> </div> </div> <p>Today UFC lightweight Joe Lauzon took on his stiffest opponent to date, a non-stop supply of pizza fresh out of the <a href="http://www.bakingsteel.com" target="_blank">Baking Steel</a> test kitchen.</p>
Lauzon, with a team of five friends, traveled to Cohasett, MA where Baking Steel head chef Craig Hastings and founder Andris Lagsdin fired out fresh margherita pizzas for an hour straight. Baking Steel donated $5.00 per slice of pizza eaten by the entire team.
Team Lauzon started out fast, with everyone eating two whole pizzas, or sixteen slices in the first fifteen minutes. Then the reality of a two pounds of dough, sauce, and mozzarella set in and the pace slowed. When the hour was up, the team had finished off one hundred and forty four slices of pizza, with Lauzon himself finishing twenty-fours slices. A friend of Lauzons, Bridgewater's Matt Pestena led the team with twenty seven slices. The total added up to a $720 donation to the Jimmy Fund from the Baking Steel.
In addition, community members of The Underground pledged donations per slice and will also be donating almost $800 more to the Jimmy Fund.
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