Ingredients
Pizza
- 1 ball Pizza dough (store-bought or homemade)
- All-purpose flour for rolling the dough
- Nonstick spray or semolina flour, for baking sheet
- 1½ cups Marinara sauce (adjust to taste)
- 8 oz Mozzarella cheese shredded
- ¼ tsp Red pepper flakes (optional)
- ¼ cup Fresh basil chopped
- Your choice of pizza toppings (e.g. Pepperoni, sausage, onion, peppers, olives, mushrooms)
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven: Set your oven to 425°F (220°C).
- Prepare the toppings: Cook any raw vegetables or meats (such as onion, peppers, sausage, or mushrooms) before assembling the pizza.
- Prepare the dough: If using store-bought dough, follow the package instructions. For homemade dough, refer to your recipe.
- Roll out the dough: Clean and dry your counter, sprinkle with flour, and place the dough on top. Lightly coat both sides with flour to prevent sticking.
- Stretch the dough: Use your hands or a rolling pin to stretch the dough evenly, avoiding thin spots. Add more flour if needed.
- Transfer the dough: Place the dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray or semolina flour to prevent sticking.
- Assemble the pizza: Spread marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
- Add cheese and toppings: Sprinkle mozzarella cheese evenly over the sauce, then add your chosen toppings.
- Bake the pizza: Bake for 10 minutes, rotate the pan, and bake for another 10 minutes or until the crust is golden and the cheese is melted.
- Rest and garnish: Let the pizza rest for 2–3 minutes after baking. Sprinkle with red pepper flakes (if desired) and chopped fresh basil.
- Serve: Slice the pizza and enjoy with cold 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.
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: 557kcal | Carbohydrates: 60g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1709mg | Potassium: 694mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1714IU | Vitamin C: 13mg | Calcium: 835mg | Iron: 2mg
Pizza
Ingredients
Pizza
- 1 ball Pizza dough (store-bought or homemade)
- All-purpose flour for rolling the dough
- Nonstick spray or semolina flour, for baking sheet
- 1½ cups Marinara sauce (adjust to taste)
- 8 oz Mozzarella cheese shredded
- ¼ tsp Red pepper flakes (optional)
- ¼ cup Fresh basil chopped
- Your choice of pizza toppings (e.g. Pepperoni, sausage, onion, peppers, olives, mushrooms)
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven: Set your oven to 425°F (220°C).
- Prepare the toppings: Cook any raw vegetables or meats (such as onion, peppers, sausage, or mushrooms) before assembling the pizza.
- Prepare the dough: If using store-bought dough, follow the package instructions. For homemade dough, refer to your recipe.
- Roll out the dough: Clean and dry your counter, sprinkle with flour, and place the dough on top. Lightly coat both sides with flour to prevent sticking.
- Stretch the dough: Use your hands or a rolling pin to stretch the dough evenly, avoiding thin spots. Add more flour if needed.
- Transfer the dough: Place the dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray or semolina flour to prevent sticking.
- Assemble the pizza: Spread marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
- Add cheese and toppings: Sprinkle mozzarella cheese evenly over the sauce, then add your chosen toppings.
- Bake the pizza: Bake for 10 minutes, rotate the pan, and bake for another 10 minutes or until the crust is golden and the cheese is melted.
- Rest and garnish: Let the pizza rest for 2–3 minutes after baking. Sprinkle with red pepper flakes (if desired) and chopped fresh basil.
- Serve: Slice the pizza and enjoy with cold 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.
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: 557kcalCarbohydrates: 60gProtein: 29gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1709mgPotassium: 694mgFiber: 3gSugar: 54gVitamin A: 1714IUVitamin C: 13mgCalcium: 835mgIron: 2mg
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