Cannabis Pizza Dough
1 packet dry active yeast
1 teaspoon of raw sugar
2 teaspoons salt
1 cup of warm water (110 degrees F/ 45 degrees C)
3 tablespoons of Olive oil ( 2 tbs for the dough and 1 tbs for rising) * you can substitute canna oil here to boost your dose, but please be aware of dosage and of what is on the agenda the next day.
1 ¼ cup of cannabis flour
1 ¼ cup of bread flour
pinch of dry garlic granule seasoning
pinch of Italian seasoning
¼ cup of cornmeal (for dusting your pan)
Clean your hands–expect to use your hands for this recipe! Don’t be afraid to use a little extra olive oil for your hands when handling the dough.
Preheat oven to 450 degrees– Pizzas like it hot! A professional pizza oven can get up to 1000 degrees or something crazy like that. You can save this step till midway through the rising process.
Combine your warm water with yeast, typically takes 10 min till yeast is ready to add into dough.
In a large bowl combine salt, sugar, cannabis flour and bread flour, blend well. A mentor told me then when you mix with your hands the heat from your hands help to slightly warm and marry the ingredients better, but feel free to use a spoon. Bread dough also stands up well to a food processor or mixer.
Add yeast/water mixture to dry ingredients.
Add 2 tablespoons of olive oil to mix.
Use final tablespoon of olive oil to oil another bowl, Place dough in bowl and cover with plastic wrap. Allow dough to rest in a warm place in the kitchen; the top of the refrigerator is a great place. Dough must rest for 30-45 minutes. Allow your dough to rise.
For this next step, I like to lay out plastic wrap or parchment across my counter and sprinkle it with additional oil to roll my dough out. Some people go for the flour method, sprinkling a couple handfuls on to your counter top. Either way will work just fine, and remember: a happy dough is a moist dough. This amount should be enough for you to cut your dough in half and make two, righteous sized, medium pizzas. Be gentle with your dough – bread flour can handle pulling and heavy kneading but for a lighter, fluffier pizza, go easy. I chose bread flour for its high gluten content: gluten = sugar = happy active yeast. Since cannabis flour has no gluten, the bread flour helps to balance it out.
Once you have your dough rolled to perfection, use cornmeal to dust your pan or pizza stone.
Place dough onto dusted pan/stone, use the garlic granules and Italian seasoning on what will be the crust of your pizza. If you are using more delicate toppings like fresh basil, now would be a good time to par-bake your dough (meaning bake till just done) – note color or other obvious signs of “done-ness”.
Now this is your masterpiece! Add your choice of sauce or just oil with salt and pepper. You can up the ante and use a cannabis red sauce or cannabis Alfredo, again, you are wise to be aware of your dosage and what you have to do the next day. Finally, add your favorite toppings and bake for approximately 15 minutes.