I Ate A $70,000 Golden Pizza

Ingredients

• 250 g Bread Flour (high‑protein for a chewy crust)
• 150 ml Water (lukewarm (30‑35°C))
• 5 g Active Dry Yeast (instant, proofed in water)
• 5 g Salt (fine sea salt)
• 10 ml Extra Virgin Olive Oil (for dough and drizzling)
• 5 sheets Edible 24‑Karat Gold Leaf (food‑grade, handle with tweezers)
• 100 ml Aged Tomato Sauce (approximately 10‑year‑old, rich flavor)
• 150 g Fresh Mozzarella Cheese (sliced, at room temperature)
• 30 g Parmesan Cheese (freshly grated)
• 200 g Japanese Wagyu Beef (ribeye or sirloin) (thinly sliced, high marbling)
• 100 ml Grape Juice (00‑grade) (for overnight marination)
• 20 g Hudson Valley Four‑Grass Blend (herb mix, soaked in apple juice)
• 50 ml Apple Juice (premium) (for soaking the herb blend)
• 2 g Black Pepper (freshly cracked)

Instructions

1. Prepare the Dough

   In a large mixing bowl combine bread flour, lukewarm water, active dry yeast, salt and olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8‑10 minutes until smooth and elastic.

   Time: PT15M

2. First Rise

   Place the dough back in the bowl, cover with a damp cloth and let it rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

   Temperature: 25°C

3. Marinate the Wagyu Beef

   In a shallow dish combine the thinly sliced Wagyu beef with 100 ml 00‑grade grape juice, a pinch of salt and pepper. Cover and refrigerate overnight (minimum 8 hours).

   Time: PT0M

4. Soak the Four‑Grass Herbs

   Place the Hudson Valley Four‑Grass blend in a small bowl, pour 50 ml premium apple juice over it, and let it soak for 30 minutes while the dough rises.

   Time: PT30M

5. Prepare the Aged Sauce

   If the 10‑year‑old sauce is thick, whisk in a tablespoon of warm water to reach a spreadable consistency. Set aside at room temperature.

   Time: PT5M

6. Shape the Pizza Base

   Punch down the risen dough, divide into two equal portions, and roll or hand‑stretch one portion into a 12‑inch circle on a lightly floured surface.

   Time: PT10M

7. Assemble the Pizza

   Transfer the stretched dough onto a parchment‑lined pizza peel. Spread the aged tomato sauce evenly, sprinkle mozzarella and Parmesan, arrange the marinated Wagyu slices, and scatter the soaked Four‑Grass herbs. Drizzle a thin layer of olive oil over the top.

   Time: PT15M

8. Bake the Pizza

   Preheat the oven with the pizza stone to 475°F (245°C) for at least 30 minutes. Slide the pizza onto the hot stone and bake for 12 minutes, or until the crust is golden and the cheese is bubbling.

   Time: PT12M

   Temperature: 475°F

9. Apply Gold Leaf

   Using tweezers, carefully place the edible gold leaf sheets on the hot pizza surface, allowing them to adhere as the cheese cools slightly. Finish with a light drizzle of olive oil.

   Time: PT5M

10. Rest and Serve

    Let the pizza rest for 2 minutes, then slice with a sharp pizza cutter and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

820

Protein

32 g

Carbohydrates

78 g

Fat

35 g

Fiber

4 g