Ingredients
Pizza
- Your choice of pizza toppings 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
- 1 1/2 cups Marinara sauce use more or less as needed
- 8 oz Mozzarella cheese shredded
- 1/4 tsp Red pepper flakes optional
- 1/4 cup Fresh basil chopped
Seasoning
- Salt
- Black pepper
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set to 425°F (220°C).
- Prep toppings: Prepare all toppings. Cook raw toppings like onion, peppers, or mushrooms ahead of time.
- Prepare dough: Follow package or recipe instructions.
- Flour surface: Lightly flour a clean counter and hands. Coat dough to prevent sticking.
- Stretch dough: Stretch evenly with hands or rolling pin, avoiding thin spots in the center. Add flour if needed.
- Place dough: Transfer to baking sheet, pizza pan, or stone. Spray pans with nonstick spray or dust stone with semolina.
- Add sauce: Spread marinara evenly, leaving a 1-inch border.
- Add cheese and toppings: Sprinkle mozzarella, then layer on chosen toppings.
- Bake pizza: Bake 10 minutes, rotate pan, then bake another 10 minutes or until crust is golden and cheese melted.
- Rest: Let cool 2–3 minutes before slicing.
- Garnish: Sprinkle with red pepper flakes and fresh basil if desired.
- Serve: Portion pizza and enjoy with chilled 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 ballTransfer 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 ballTransfer 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
- Your choice of pizza toppings 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
- 1 1/2 cups Marinara sauce use more or less as needed
- 8 oz Mozzarella cheese shredded
- 1/4 tsp Red pepper flakes optional
- 1/4 cup Fresh basil chopped
Seasoning
- Salt
- Black pepper
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat oven: Set to 425°F (220°C).
- Prep toppings: Prepare all toppings. Cook raw toppings like onion, peppers, or mushrooms ahead of time.
- Prepare dough: Follow package or recipe instructions.
- Flour surface: Lightly flour a clean counter and hands. Coat dough to prevent sticking.
- Stretch dough: Stretch evenly with hands or rolling pin, avoiding thin spots in the center. Add flour if needed.
- Place dough: Transfer to baking sheet, pizza pan, or stone. Spray pans with nonstick spray or dust stone with semolina.
- Add sauce: Spread marinara evenly, leaving a 1-inch border.
- Add cheese and toppings: Sprinkle mozzarella, then layer on chosen toppings.
- Bake pizza: Bake 10 minutes, rotate pan, then bake another 10 minutes or until crust is golden and cheese melted.
- Rest: Let cool 2–3 minutes before slicing.
- Garnish: Sprinkle with red pepper flakes and fresh basil if desired.
- Serve: Portion pizza and enjoy with chilled 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 ballTransfer 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 ballTransfer 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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