We're teaming up with some of our friends to make a $100 pizza next week. Have you ever had a $100 pizza ? The star of the show will be a $150 bottle of Krug "Grande Cuvée" Brut Champagne that we're using to make the dough.
The Seattle Food Geek , Scott Heimindinger, and I came up with the idea of making a champagne dough a few months ago while sharing a pizza. Then I turned to Gary Vaynerchuk, Director of Operations at the Wine Library, who suggested the "Grand Cuvée" as the right bottle of bubbly.
The final collaborator is Boston chef and restaurateur Paul Booras, the current director of culinary operations for Tavern in the Square. Paul created recipes for two champagne dough pizzas: one with meat and one vegetarian.
The making of this fun and festive pizza will be caught on camera. We're excited to share this experiment with everyone once it's complete.
I'd like to propose a toast…to pizza!
For our Practice round, we picked up a bottle of Prosecco. We're going to be prepared, but we needed a little practice. Enter my friend and Kickstarter backer from Chicago, Jim Challenger. We were tossing pizza's around all weekend in the test kitchen. This morning we dumped a bottle of Prosecco in our no knead dough. This is going to be epic.