Ingredients
Pizza
- Your choice of pizza toppings (example: pepperoni, sausage, onion, peppers, olives, mushrooms, etc.)
- 1 ball Pizza dough store-bought or homemade
- All-purpose flour as needed for rolling the dough
- Nonstick spray
- 1½ cups Marinara sauce (use more or less as needed)
- 8 oz Mozzarella cheese shredded
Seasoning
- Salt to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the Ingredients: If using raw toppings like onions, peppers, or mushrooms, cook them in advance.
- Prepare the Dough: Follow package directions or homemade recipe instructions.
- Flour the Surface: Clean and dry your counter and hands. Sprinkle flour on the counter and coat the dough on each side to prevent sticking.
- Stretch the Dough: Use your hands or a rolling pin to stretch the dough evenly. Avoid thin spots in the center. Add flour as needed to prevent sticking.
- Place the Dough: Transfer the dough to a baking sheet, pizza pan, or pizza stone. Use nonstick spray on the sheet/pan or semolina flour on the stone to prevent sticking.
- Add the Sauce: Evenly ladle and spread marinara sauce on the dough, leaving about an inch of uncovered dough around the edges.
- Add Cheese and Toppings: Sprinkle mozzarella evenly over the sauce. Add your favorite toppings.
- Bake the Pizza: Place in the oven and bake for 10 minutes. Rotate and continue baking until the crust is golden brown and crispy and the cheese is melted (about 10 more minutes or as needed).
- Rest and Serve: Let the pizza rest for 2–3 minutes before slicing.
- Enjoy: Portion the pizza and serve with kombucha.
Notes
Homemade Dough (Optional)
Equipment
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 556kcal | Carbohydrates: 60g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1704mg | Potassium: 681mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1482IU | Vitamin C: 13mg | Calcium: 829mg | Iron: 2mg
Pizza
Ingredients
Pizza
- Your choice of pizza toppings (example: pepperoni, sausage, onion, peppers, olives, mushrooms, etc.)
- 1 ball Pizza dough store-bought or homemade
- All-purpose flour as needed for rolling the dough
- Nonstick spray
- 1½ cups Marinara sauce (use more or less as needed)
- 8 oz Mozzarella cheese shredded
Seasoning
- Salt to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the Ingredients: If using raw toppings like onions, peppers, or mushrooms, cook them in advance.
- Prepare the Dough: Follow package directions or homemade recipe instructions.
- Flour the Surface: Clean and dry your counter and hands. Sprinkle flour on the counter and coat the dough on each side to prevent sticking.
- Stretch the Dough: Use your hands or a rolling pin to stretch the dough evenly. Avoid thin spots in the center. Add flour as needed to prevent sticking.
- Place the Dough: Transfer the dough to a baking sheet, pizza pan, or pizza stone. Use nonstick spray on the sheet/pan or semolina flour on the stone to prevent sticking.
- Add the Sauce: Evenly ladle and spread marinara sauce on the dough, leaving about an inch of uncovered dough around the edges.
- Add Cheese and Toppings: Sprinkle mozzarella evenly over the sauce. Add your favorite toppings.
- Bake the Pizza: Place in the oven and bake for 10 minutes. Rotate and continue baking until the crust is golden brown and crispy and the cheese is melted (about 10 more minutes or as needed).
- Rest and Serve: Let the pizza rest for 2–3 minutes before slicing.
- Enjoy: Portion the pizza and serve with kombucha.
Notes
Homemade Dough (Optional)
Equipment
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Stand mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and warm water until the yeast is dissolved. Let sit for 5 minutes until its bubbly and frothy.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water mixture to the flour and mix well. Continue mixing until the dough forms a cohesive, elastic ball and begins to pull away from the sides of the bowl. It should be slightly sticky but manageable. Add more flour a little at a time if too sticky.
Lightly drizzle a separate large bowl with olive oil, brushing up the sides as well.
Dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form into a tight round ball
Transfer the dough to the olive oil-brushed bowl, rolling it along the inside to coat in oil. Cover tightly with plastic wrap and place in a warm place for 2 hours or until doubled in size. Alternatively, refrigerate wrapped well for up to 3 days.
Nutrition
Calories: 556kcalCarbohydrates: 60gProtein: 29gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1704mgPotassium: 681mgFiber: 3gSugar: 54gVitamin A: 1482IUVitamin C: 13mgCalcium: 829mgIron: 2mg
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