Ingredients
Pizza
- 1 ball Pizza dough (store-bought or homemade – see notes)
- All-purpose flour (for rolling the dough)
- Nonstick spray (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 such as pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare your chosen pizza toppings as needed. If using raw vegetables or meats (e.g., onion, peppers, sausage, mushrooms), cook them beforehand.
- If using store-bought dough, follow the package instructions. If using homemade dough, refer to the recipe in the notes.
- Clean and dry your counter. Sprinkle flour on the surface and place the dough on top, lightly coating both sides to prevent sticking.
- Stretch the dough using your hands or a rolling pin, keeping the thickness even. Avoid thin spots in the center. If the dough sticks, sprinkle with more flour.
- Gently transfer the dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray on a baking sheet or semolina flour on a pizza stone to prevent sticking.
- Evenly spread marinara sauce over the dough, leaving about 1 inch of space around the edges.
- Sprinkle shredded mozzarella cheese evenly over the sauce.
- Add your chosen pizza toppings.
- Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes, or until the crust is golden brown and crispy and the cheese is fully melted.
- Remove from the oven and let the pizza rest for 2-3 minutes before slicing.
- Sprinkle with red pepper flakes (if desired) and fresh basil before serving.
- Portion the pizza and serve with cold kombucha. Enjoy!
Notes
Homemade Dough (optional)
Equipment
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
Nutrition
Calories: 383kcal | Carbohydrates: 15g | Protein: 29g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 1668mg | Potassium: 691mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1714IU | Vitamin C: 13mg | Calcium: 818mg | Iron: 2mg
Pizza
Ingredients
Pizza
- 1 ball Pizza dough (store-bought or homemade – see notes)
- All-purpose flour (for rolling the dough)
- Nonstick spray (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 such as pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare your chosen pizza toppings as needed. If using raw vegetables or meats (e.g., onion, peppers, sausage, mushrooms), cook them beforehand.
- If using store-bought dough, follow the package instructions. If using homemade dough, refer to the recipe in the notes.
- Clean and dry your counter. Sprinkle flour on the surface and place the dough on top, lightly coating both sides to prevent sticking.
- Stretch the dough using your hands or a rolling pin, keeping the thickness even. Avoid thin spots in the center. If the dough sticks, sprinkle with more flour.
- Gently transfer the dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray on a baking sheet or semolina flour on a pizza stone to prevent sticking.
- Evenly spread marinara sauce over the dough, leaving about 1 inch of space around the edges.
- Sprinkle shredded mozzarella cheese evenly over the sauce.
- Add your chosen pizza toppings.
- Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes, or until the crust is golden brown and crispy and the cheese is fully melted.
- Remove from the oven and let the pizza rest for 2-3 minutes before slicing.
- Sprinkle with red pepper flakes (if desired) and fresh basil before serving.
- Portion the pizza and serve with cold kombucha. Enjoy!
Notes
Homemade Dough (optional)
Equipment
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
Stand Mixer with dough hook (optional) Ingredients
2 tsp Instant yeast
1/2 cup Warm water between 105 and 115°F (40-46°C), or more if needed
2 cups All-purpose flour, plus more if needed
1 1/2 tsp Sugar
2 tsp Salt
2 tbsp Extra-virgin olive oil + additional oil for greasing Instructions
Whisk together the yeast and water, until the yeast is dissolved.
Combine flour, sugar, and salt in a stand mixer with a dough hook or a large bowl.
Add olive oil and yeast/water to the flour and mix very well. Continue mixing until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands. Add any additional flour a little at a time as needed if the dough is too sticky.
Very lightly drizzle a separate large bowl with olive oil being sure to brush up the sides of the bowl also.
Lightly dust your hands with flour, knead the dough briefly until smooth (about 3-5 times), and form your pizza dough into a tight round ball. Transfer to the olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. (Do not put it in a place that is too hot or it will over-rise.)
Alternatively, make up to 3 days in advance and wrap well; refrigerate until ready to use. Allow dough to rise for 2 hours or until doubled in size before using.
Nutrition
Calories: 383kcalCarbohydrates: 15gProtein: 29gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 1668mgPotassium: 691mgFiber: 3gSugar: 9gVitamin A: 1714IUVitamin C: 13mgCalcium: 818mgIron: 2mg
Tried this recipe?Let us know how it was!