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

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour
• Instead of Active Dry Yeast: Fresh Yeast
• Instead of Extra Virgin Olive Oil: Canola Oil
• Instead of Aged Tomato Sauce: High‑quality canned San Marzano sauce
• Instead of Fresh Mozzarella Cheese: Buffalo mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Japanese Wagyu Beef (ribeye or sirloin): Premium USDA Prime beef
• Instead of Grape Juice (00‑grade): Apple juice
• Instead of Hudson Valley Four‑Grass Blend: Mixed Italian herbs

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Dough Scraper
• Rolling Pin
• Pizza Stone
• Pizza Peel
• Oven
• Pastry Brush
• Tweezers (for gold leaf)
• Sharp Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Marinate the Wagyu beef overnight in grape juice
• Apply edible gold leaf after baking while the pizza is still warm
• Bake on a pre‑heated pizza stone at 475°F for optimal crust

Chef Tips from the Video

• A pizza stone gives the crust a professional bakery‑style chew; preheat it thoroughly.
• Use a high smoke‑point oil like grapeseed for drizzling if you plan to bake at very high temperatures.
• For extra shine, brush the crust with a little melted butter just before applying gold leaf.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a hot oven to retain crispness.

Freezer: Wrap tightly in foil and freeze for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and meat safety.

Make-Ahead Tips

• Marinate the Wagyu beef the night before and keep refrigerated.
• Prepare the aged tomato sauce up to 3 days ahead; store in a sealed jar.
• Pre‑bake the crust for 5 minutes before adding toppings to prevent sogginess.

Frequently Asked Questions