Lifestyle by Petal Crafts's video: Homemade 2 000 Pizza from Industry Kitchen-Caviar Foie Gras Fresh White Truffle Squid Ink Crust

I have been wanting to try Industry Kitchen's $2k pizza forever. But with my ever busy schedule, I can't fly to NY on a whim. More so now that we can't travel anywhere.....what's a girl to do?? Well, I'm a chef after all, so here's my home version with my own personal twist of this pizza...Industry Kitchen’s pizza didn’t use any sauce at all. The white Stilton cheese served as the sauce. I made mine with parmesan béchamel, which in my opinion added an extra “Oomph”. This pizza is unbelievably tasty! I can't compare it to anything else because it's nothing like I've ever had before.... If I save enough for next year’s holidays, I will make this pizza again! Here's the list of ingredients for each component of this pizza: Squid Ink Pizza Crust (with Sourdough Starter) 2 ½ c Double 00 Flour, I used Caputo. No, they didn’t pay me to mention their product. ½ c Luke warm water (100F) 1 t Active Dry Yeast 1 t Salt 1 T Sugar 2 T Olive Oil for oiling the bowl and dough 1 c Sourdough starter (unfed) 8g Squid Ink (2 packets of 4g each) Squid Ink Pizza Crust (no Sourdough Starter) • 2 t Active Dry Yeast • 1 1/4 c Lukewarm water (100F) • 2 T Olive oil • 3 cups Double 00 Flour • 1 1/4 t Salt T = Tablespoon t = teaspoon c = cups lb = pounds oz = ounces Bechamel Sauce 1 T Echire or White Truffle Butter 1 ½ T All Purpose Flour 1 c Whole Milk or Half and Half 1/3 c Botan Parmesan Cheese Salt & Pepper to taste Pizza Ingredients: ½ portion Squid Ink Pizza Crust 1 c Parmesan Bechamel Sauce 7oz White Stilton Cheese 1lb Grade A Foie Gras slices 1 oz Fresh White Truffles 2 oz Royal Ossetra Caviar 24k Edible Gold Sheets (optional) Edible Petals (optional) Professional baking, cake decorating and cooking channel. Learn how to become a skilled chef with these free online classes that teaches basic kitchen skills, delicious food, desserts and of course, cakes! Learn how to plate professionally, make beautiful cake decorations and life-like gum paste flowers. Taught by a professional Le Cordon Bleu Chef, Kaye Hartman.