$70,000 dollar Golden Pizza😱😋

Ingredients

• 2 cups Bread Flour (sifted, high‑protein for chewy crust)
• 1 tsp Active Dry Yeast (proofed in warm water)
• 2 tbsp Olive Oil (extra‑virgin, for dough and brushing crust)
• 1 tsp Salt (fine sea salt)
• 3/4 cup Water (lukewarm (about 105°F))
• 1/2 cup Parmesan Cheese (grated, aged 10 years for deep flavor)
• 1/4 cup Heavy Cream (full‑fat for sauce richness)
• 2 tbsp Unsalted Butter (cut into cubes)
• 2 cloves Garlic (minced)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 200 g Japanese Beef (ribeye or sirloin, thinly sliced) (trimmed, sliced 1/4‑inch thick)
• 1/2 cup Grape Juice (100 % juice, no added sugar)
• 1 tbsp Soy Sauce (low‑sodium)
• 1 tsp Fresh Ginger (grated)
• 5 leaves Fresh Basil (torn for garnish)

Instructions

1. Prepare the Pizza Dough

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

   Time: PT10M

2. First Rise

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.

   Time: PT60M

3. Marinate the Japanese Beef

   In a shallow dish combine grape juice, soy sauce, grated ginger, and minced garlic. Add the thinly sliced beef, toss to coat, and refrigerate overnight (minimum 8 hours).

   Time: PT5M

4. Make the 10‑Year‑Old Parmesan Sauce

   Melt butter in a saucepan over medium heat. Add minced garlic and sauté 30 seconds. Stir in heavy cream and bring to a gentle simmer. Gradually whisk in grated Parmesan until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: Medium heat

5. Preheat Oven and Stone

   Place the pizza stone on the middle rack and preheat the oven to 475°F (245°C) for at least 20 minutes.

   Time: PT20M

   Temperature: 475°F

6. Shape the Dough

   Punch down the risen dough, divide into two equal pieces (for two 12‑inch pizzas), and roll each piece on a parchment‑lined surface to a 12‑inch circle.

   Time: PT5M

7. Assemble the Pizza

   Transfer the rolled dough (still on parchment) to a pizza peel. Spread a thin layer of the Parmesan sauce, sprinkle shredded mozzarella evenly, then arrange the marinated beef strips on top. Finish with a few torn basil leaves.

   Time: PT5M

8. Bake

   Slide the pizza onto the preheated stone. Bake for 10‑12 minutes, or until the crust is golden‑brown and the cheese is bubbling and lightly browned.

   Time: PT12M

   Temperature: 475°F

9. Rest and Serve

   Remove pizza from oven, let it rest 2 minutes, then slice with a pizza cutter. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g