Most Expensive Pizza in the World

Ingredients

• 300 g Organic All-Purpose Flour (Expensive dough)
• 300 g All-Purpose Flour (Budget dough)
• 180 ml Warm Water (Divided between both doughs)
• 5 g Active Dry Yeast (Divided between both doughs)
• 5 g Salt (Divided between both doughs)
• 5 g Granulated Sugar (Divided between both doughs)
• 15 ml Olive Oil (For expensive dough and sauces)
• 15 ml Vegetable Oil (For budget dough)
• 30 g Butter (Base for shrimp cream sauce)
• 15 g All-Purpose Flour (for roux) (Used in shrimp cream sauce)
• 100 ml Heavy Cream (Shrimp cream sauce)
• 150 g Tiger Prawns (peeled) (Expensive shrimp sauce)
• 30 ml Jack Daniel's Tennessee Whiskey (Flavor for Jack Daniel sauce)
• 300 g Cane Sugar (Jack Daniel sauce sweetener)
• 120 ml Pineapple Juice (Jack Daniel sauce)
• 150 ml Water (Jack Daniel sauce)
• 30 ml Teriyaki Sauce (Jack Daniel sauce)
• 15 ml Soy Sauce (Jack Daniel sauce)
• 15 ml Lemon Juice (Jack Daniel sauce)
• 2 g Garlic Powder (Jack Daniel sauce)
• 1 medium Onion (Used in all sauces)
• 1 Celery Stalk (Marinara sauce)
• 400 g Canned Diced Tomatoes (Marinara sauce)
• 250 ml Red Wine (premium) (Marinara sauce)
• 2 g Sea Salt (Seasoning)
• 1 g Dried Garlic (Marinara sauce)
• 1 g Black Pepper (Marinara sauce)
• 1 g Oregano (Marinara sauce)
• 5 ml Balsamic Vinegar (Marinara sauce)
• 3 Bay Leaves (Marinara sauce)
• 10 ml Truffle Honey (Finishing drizzle on expensive pizza)
• 5 g White Truffle Shavings (Luxury topping)
• 100 g Ostrich Meat (Luxury topping, grilled)
• 500 g Lobster (whole) (Luxury seafood topping, boiled)
• 100 g Octopus Tentacles (Luxury topping)
• 100 g Burrata with Truffle (Luxury cheese)
• 6 Cherry Tomatoes (Sliced for both pizzas)
• 100 g Mozzarella (premium) (Luxury cheese layer)
• 100 g Mixed Aged Cheeses (Parmesan, Gorgonzola, etc.) (Four‑cheese blend for luxury pizza)
• 20 g Walnuts, chopped (Crunchy topping on luxury pizza)
• 30 g Arugula (Added after baking on luxury pizza)
• 20 g Black Sturgeon Caviar (Luxury garnish)
• 5 g Edible Gold Leaf (Final luxury garnish)
• 30 g Mayonnaise (Budget sauce base)
• 50 g Tomato Paste (Budget sauce base)
• 400 g Canned Diced Tomatoes (budget) (Budget tomato sauce)
• 100 g Processed Cheese Slices (Budget cheese blend)
• 100 g Mozzarella (budget) (Budget cheese layer)
• 100 g Beef Slices (discount) (Budget topping)
• 100 g Chicken Fillet (Budget topping, grilled)
• 100 g Champignon Mushrooms (Budget mushroom topping)
• 100 g Seafood Cocktail (budget) (Budget seafood topping)
• 1 medium Tomato (Sliced for budget pizza)
• 2 stalks Green Onion (Scatter on both pizzas)

Instructions

1. Prepare Expensive Pizza Dough

   In the stand mixer bowl combine 300 g organic flour, 5 g active dry yeast, 5 g salt, 5 g sugar, 15 ml olive oil and 180 ml warm water. Mix on low speed then knead on medium for 8 minutes until smooth.

   Time: PT15M

2. Prepare Budget Pizza Dough

   In a large mixing bowl combine 300 g all‑purpose flour, 5 g yeast, 5 g salt, 5 g sugar, 15 ml vegetable oil and 180 ml warm water. Stir with a wooden spoon then knead by hand for 8 minutes until elastic.

   Time: PT15M

3. First Rise

   Cover both dough bowls with cling wrap and let rise in a warm spot for 60 minutes, or until doubled in size.

   Time: PT1H

4. Make Jack Daniel’s Sweet Sauce

   Finely dice 1 onion. Heat 15 ml olive oil in a saucepan over medium heat, add the onion and sauté until golden. Add 120 ml pineapple juice, 150 ml water, 30 ml teriyaki sauce, 15 ml soy sauce, 15 ml lemon juice, 2 g garlic powder, 300 g cane sugar and 30 ml Jack Daniel’s whiskey. Simmer, stirring, until the mixture reduces to a thick syrup (about 10 minutes). Cool before using.

   Time: PT15M

5. Make Marinara Sauce

   Dice the remaining half of the onion and slice the celery stalk. In a saucepan heat 15 ml olive oil, add onion and sauté until translucent. Add celery strips and cook 2 minutes. Pour in 400 g canned diced tomatoes and 250 ml red wine. Season with sea salt, dried garlic, black pepper, oregano, 5 ml balsamic vinegar, and 3 bay leaves. Simmer on low heat, stirring, until reduced (about 12 minutes). Blend with an immersion blender until smooth.

   Time: PT15M

6. Make Shrimp Cream Sauce

   Peel and finely chop 150 g tiger prawns. Heat 15 ml olive oil in a skillet, add the shrimp and cook 1 minute per side, then set aside. In the same pan melt 30 g butter, whisk in 15 g flour to form a roux, cook 1 minute. Gradually whisk in 100 ml heavy cream, season with salt and pepper, and simmer until slightly thickened (3 minutes). Return the chopped shrimp to the sauce and stir gently.

   Time: PT10M

7. Prepare Budget Sauces

   Mix 30 g mayonnaise with 20 g tomato paste to create a creamy base. In a separate bowl combine the remaining 400 g canned tomatoes with a pinch of salt, pepper and a drizzle of olive oil for a simple tomato sauce.

   Time: PT5M

8. Cook Luxury Seafood Toppings

   Bring a large pot of salted water to a boil. Add the whole lobster (500 g) and boil for 3 minutes, then turn to cook the other side for another 3 minutes. Remove, let cool, then split tail, claws and legs. Use a rolling pin to squeeze meat from the legs and chop the tail meat. Slice octopus tentacles and set aside. In the same pot, briefly blanch the shrimp heads if desired.

   Time: PT10M

   Temperature: Boiling

9. Grill Luxury Meat Toppings

   Preheat a grill or grill pan to medium‑high. Season 100 g ostrich meat and 100 g chicken fillet with salt, pepper and a drizzle of olive oil. Grill each side for about 1 minute until lightly charred but still pink inside. Slice into bite‑size pieces.

   Time: PT5M

   Temperature: Medium‑high

10. Prepare Budget Meat & Veggie Toppings

    Slice the beef strips, chicken fillet, and champignon mushrooms. Toss with a little olive oil, salt and pepper. Lightly sauté the mushrooms for 2 minutes; keep beef and chicken raw for later grilling on the cheap pizza.

    Time: PT7M

11. Shape and Pre‑Bake Crusts

    On a lightly floured surface, divide each dough into one portion. For the expensive dough, gently stretch with hands, then roll with a rolling pin to a 12‑inch circle. Transfer to a parchment‑lined baking sheet, trim excess with a pizza cutter. Repeat with the budget dough. Brush each crust lightly with olive oil.

    Time: PT10M

12. Assemble Luxury Pizza

    Spread a thin layer of Jack Daniel’s sauce over one quarter of the luxury crust, then a layer of marinara on another quarter, and the shrimp cream sauce on the remaining half. Distribute the lobster meat, octopus tentacles, ostrich pieces, and sliced burrata with truffle evenly. Add cherry tomato wedges, premium mozzarella, mixed aged cheeses, walnuts, and a few shavings of white truffle. Drizzle 10 ml truffle honey over the cheese‑laden sections. Finish with arugula, black caviar and edible gold leaf just before serving.

    Time: PT10M

13. Assemble Budget Pizza

    Spread the mayonnaise‑tomato blend over half of the budget crust and the simple tomato sauce over the other half. Scatter the budget seafood cocktail, sautéed champignons, sliced beef, chicken pieces, and tomato slices. Sprinkle processed cheese and budget mozzarella evenly. Add green onion tops and a light drizzle of olive oil.

    Time: PT8M

14. Bake Luxury Pizza

    Preheat the oven to 475°F (245°C). Place the luxury pizza on the hot pizza stone and bake for 10 minutes, or until the crust is golden and the cheese is bubbling.

    Time: PT10M

    Temperature: 475°F

15. Grill Budget Pizza

    Heat the grill to medium. Place the budget pizza directly on the grill grates (or on a grill pan) and cook for 10 minutes, turning once, until the crust is crisp and the cheese melts.

    Time: PT10M

    Temperature: Medium

16. Finish and Serve

    Remove both pizzas from heat. For the luxury pizza, add fresh arugula, extra caviar, and gold leaf if desired. Let both pizzas rest 2 minutes, then slice with a pizza cutter and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

2500

Protein

45 g

Carbohydrates

120 g

Fat

130 g

Fiber

8 g