Ingredients
Pizza
- Your choice of pizza toppings example: pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
- 1 ball Pizza dough store-bought (for homemade dough see recipe in notes)
- 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
- ¼ tsp Red pepper flakes optional
- ¼ cup Fresh basil chopped
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare your pizza toppings as needed. If using raw toppings or vegetables (e.g., onion, pepper, or mushroom) that need cooking, cook them prior to assembling the pizza.
- If using store-bought dough, follow the package instructions. For homemade dough, see notes below.
- Clean and dry the counter well. Sprinkle flour on the counter and place the dough on top, coating each side to prevent sticking.
- Begin stretching out the dough using your hands or a rolling pin. Stretch evenly and avoid creating thin spots in the center. If the dough starts to stick, sprinkle it with more flour.
- Gently place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray on the baking sheet/pan or semolina flour on the pizza stone to prevent sticking.
- Evenly ladle and spread a layer of marinara sauce on the dough, leaving about an inch of dough without sauce around the edge.
- Evenly distribute mozzarella over the sauce and top with your favorite toppings.
- Bake the pizza in the oven for 10 minutes, then rotate the pan and continue baking until the crust is golden brown and crispy and the cheese is melted, approximately 10 minutes more or as needed.
- Let the pizza sit for 2 - 3 minutes before cutting. Sprinkle with red pepper flakes if desired and fresh basil.
- Portion the pizza and enjoy with kombucha.
Notes
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.
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.
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.
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: 864kcal | Carbohydrates: 108g | Protein: 44g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 3081mg | Potassium: 691mg | Fiber: 6g | Sugar: 21g | Vitamin A: 1714IU | Vitamin C: 13mg | Calcium: 818mg | Iron: 7mg
Pizza
Ingredients
Pizza
- Your choice of pizza toppings example: pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
- 1 ball Pizza dough store-bought (for homemade dough see recipe in notes)
- 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
- ¼ tsp Red pepper flakes optional
- ¼ cup Fresh basil chopped
Kombucha
- 24 oz Kombucha cold
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare your pizza toppings as needed. If using raw toppings or vegetables (e.g., onion, pepper, or mushroom) that need cooking, cook them prior to assembling the pizza.
- If using store-bought dough, follow the package instructions. For homemade dough, see notes below.
- Clean and dry the counter well. Sprinkle flour on the counter and place the dough on top, coating each side to prevent sticking.
- Begin stretching out the dough using your hands or a rolling pin. Stretch evenly and avoid creating thin spots in the center. If the dough starts to stick, sprinkle it with more flour.
- Gently place the dough on a baking sheet, pizza pan, or pizza stone. Use nonstick spray on the baking sheet/pan or semolina flour on the pizza stone to prevent sticking.
- Evenly ladle and spread a layer of marinara sauce on the dough, leaving about an inch of dough without sauce around the edge.
- Evenly distribute mozzarella over the sauce and top with your favorite toppings.
- Bake the pizza in the oven for 10 minutes, then rotate the pan and continue baking until the crust is golden brown and crispy and the cheese is melted, approximately 10 minutes more or as needed.
- Let the pizza sit for 2 - 3 minutes before cutting. Sprinkle with red pepper flakes if desired and fresh basil.
- Portion the pizza and enjoy with kombucha.
Notes
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.
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.
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.
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: 864kcalCarbohydrates: 108gProtein: 44gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 74mgSodium: 3081mgPotassium: 691mgFiber: 6gSugar: 21gVitamin A: 1714IUVitamin C: 13mgCalcium: 818mgIron: 7mg
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