About the Recipe
At the Wake'n'Bake Lounge, we believe that great meals start with exceptional foundations. Today, we delve into the art of making cannabis-infused pizza dough—a recipe that not only enhances the culinary experience but also adds a narrative depth to the simple joy of pizza making.
Ingredients
- 4 cups all-purpose flour, plus extra for dusting
- 1 tsp sugar
- 1 packet (about 2¼ tsp) active dry yeast
- 1½ tsp salt
- 1¼ cups warm water (approximately 110°F)
- 2 tbsp cannabis-infused olive oil, plus extra for bowl and brushing
- Cornmeal, for dusting the pizza stone or baking sheet
Preparation
1. In a small bowl, dissolve the sugar into the warm water. Sprinkle the yeast over the top and let it sit for 5 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and cannabis-infused olive oil.
3. Mix with a spoon until the dough begins to come together, then turn it out onto a floured surface.
4. Knead the dough for about 10 minutes, adding a little more flour if it becomes too sticky. The dough should be smooth and elastic.
5. Place the dough in a large bowl that has been lightly coated with cannabis-infused olive oil. Turn the dough to coat it with oil, then cover the bowl with plastic wrap or a damp towel.
6. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
7. Punch down the dough and divide it into two balls for medium-sized pizzas, or leave whole for one large pizza.
8. Use immediately, or store in the refrigerator overnight for use the next day. If refrigerated, let the dough come to room temperature before rolling out.
Baking Instructions:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well. Roll out your dough on a floured surface, then transfer it to a pizza peel or an inverted baking sheet dusted with cornmeal. Top with your favorite sauce and toppings. Slide the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.