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).
- Prepare your pizza toppings. If using raw vegetables like onion, peppers, or mushrooms, cook them beforehand.
- Prepare the dough according to the package instructions or your homemade recipe.
- Clean and dry your counter and hands thoroughly. Lightly flour the counter, place the dough on it, and coat each side with flour to prevent sticking.
- Stretch out the dough evenly using your hands or a rolling pin. Avoid thin spots in the center. Sprinkle more flour if it starts to stick.
- Place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray on the pan or semolina flour on the stone to prevent sticking.
- Spread marinara sauce evenly over the dough, leaving about an inch around the edge without sauce.
- Sprinkle shredded mozzarella evenly over the sauce. Add your desired toppings.
- Bake the pizza for 10 minutes, then rotate the pan. Continue baking until the crust is golden and the cheese is melted, about 10 more minutes or as needed.
- Let the pizza rest for 2–3 minutes before slicing.
- Portion and serve with a cold glass of kombucha.
Notes
Homemade Dough (Optional)
EquipmentStand 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.
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).
- Prepare your pizza toppings. If using raw vegetables like onion, peppers, or mushrooms, cook them beforehand.
- Prepare the dough according to the package instructions or your homemade recipe.
- Clean and dry your counter and hands thoroughly. Lightly flour the counter, place the dough on it, and coat each side with flour to prevent sticking.
- Stretch out the dough evenly using your hands or a rolling pin. Avoid thin spots in the center. Sprinkle more flour if it starts to stick.
- Place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray on the pan or semolina flour on the stone to prevent sticking.
- Spread marinara sauce evenly over the dough, leaving about an inch around the edge without sauce.
- Sprinkle shredded mozzarella evenly over the sauce. Add your desired toppings.
- Bake the pizza for 10 minutes, then rotate the pan. Continue baking until the crust is golden and the cheese is melted, about 10 more minutes or as needed.
- Let the pizza rest for 2–3 minutes before slicing.
- Portion and serve with a cold glass of kombucha.
Notes
Homemade Dough (Optional)
EquipmentStand 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.
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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