Ingredients
Pizza
- Your choice of pizza toppings (e.g. 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 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 to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven: Set the oven to 425°F (220°C).
- Prep the toppings: Wash, slice, and cook any raw toppings like onions, peppers, or mushrooms ahead of time.
- Prepare the dough: Follow the directions on the package or your homemade dough recipe.
- Flour the surface: Lightly flour a clean, dry countertop and your hands. Place the dough on top and coat each side to prevent sticking.
- Stretch the dough: Using your hands or a rolling pin, stretch the dough evenly. Avoid thin spots in the center. Sprinkle more flour if sticking occurs.
- Place the dough: Transfer the dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour on a pizza stone to prevent sticking.
- Add sauce: Spread marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
- Add cheese and toppings: Sprinkle mozzarella evenly over the sauce. Add your chosen toppings.
- Bake the pizza: Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Rest the pizza: Let the pizza sit for 2–3 minutes before cutting.
- Garnish: Sprinkle with red pepper flakes and chopped fresh basil, if desired.
- Serve: Slice and enjoy with a cold glass of kombucha.
Notes
Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 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 it’s 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 yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 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 it’s 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: 542kcal | Carbohydrates: 57g | Protein: 28g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1418mg | Potassium: 512mg | Fiber: 2g | Sugar: 52g | Vitamin A: 1449IU | Vitamin C: 9mg | Calcium: 826mg | Iron: 2mg
Pizza
Ingredients
Pizza
- Your choice of pizza toppings (e.g. 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 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 to taste
- Black pepper to taste
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven: Set the oven to 425°F (220°C).
- Prep the toppings: Wash, slice, and cook any raw toppings like onions, peppers, or mushrooms ahead of time.
- Prepare the dough: Follow the directions on the package or your homemade dough recipe.
- Flour the surface: Lightly flour a clean, dry countertop and your hands. Place the dough on top and coat each side to prevent sticking.
- Stretch the dough: Using your hands or a rolling pin, stretch the dough evenly. Avoid thin spots in the center. Sprinkle more flour if sticking occurs.
- Place the dough: Transfer the dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour on a pizza stone to prevent sticking.
- Add sauce: Spread marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
- Add cheese and toppings: Sprinkle mozzarella evenly over the sauce. Add your chosen toppings.
- Bake the pizza: Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes, or until the crust is golden and the cheese is melted and bubbly.
- Rest the pizza: Let the pizza sit for 2–3 minutes before cutting.
- Garnish: Sprinkle with red pepper flakes and chopped fresh basil, if desired.
- Serve: Slice and enjoy with a cold glass of kombucha.
Notes
Homemade Dough (Optional)
Equipment:
Stand mixer with dough hook (optional) Ingredients:
2 tsp Instant yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 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 it’s 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 yeast½ cup Warm water, between 105°F and 115°F (40-46°C), or more if needed2 cups All-purpose flour, plus more if needed1½ tsp Sugar2 tsp Salt2 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 it’s 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: 542kcalCarbohydrates: 57gProtein: 28gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1418mgPotassium: 512mgFiber: 2gSugar: 52gVitamin A: 1449IUVitamin C: 9mgCalcium: 826mgIron: 2mg
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