Pizza is truly already among the world’s best foods. It’s tough to argue against infusing it with cannabinoids, is it not?
The argument for cannabis infusion may be particularly strong, say, during a snowstorm…or an endless summer. When it’s time for a party…or just a romantic night at home. I guess what I’m saying is, there is no wrong time for infused pizza, and we’re going to show you how to make the best pizza of your life, either way.
How to Make the Best Infused Pizza
Sure, we all have our favorite toppings, but there are some rules:
Nail the crust. Mediocre crust means mediocre pizza. The sign of truly great pizza is no crusts sitting around on plates.
Use the specialty flour if you can. To me, it’s worth the investment (and it’s not expensive really, it’s just a pain to remember to order it or buy it if you don’t already have it).
What is 00 flour? Check out our little blurb on that below, because if you want to make awesome pizza crust on the regular, it’s a must.
Can I use all-purpose flour? Yes, your pizza dough will still rise! It may not be as chewy, crispy, or golden. Especially if you grew up in the EU you may notice a texture difference, or if you are very familiar with with 00 flour products, but otherwise you probably won’t notice and your recipes (including this one) will still work.
Use EVOO infused with concentrate for this. We are using a very specific dough recipe here and it only has a small amount of oil. Now, we’re also brushing it with oil, and you may choose to drizzle some. But we recommend infusing with a light or tasteless concentrate for this one.
Can I use more oil? Don’t just add more into the crust. The way to get more in there is to a) brush the crust before and after baking, and b) infuse the sauce as well. But remember, ideally you’re using EVOO infused with concentrate, so a little goes a long way.
Can I use a stand mixer with a dough hook instead of kneading by hand? Not really, in particular because you’re only working with the dough for a few minutes at a time.
Bake as hot as you can. Crispy pizza demands high heat. Aim for 450°F or higher if your oven can do that (safely).
The Best Pizza Dough is Roberta’s
Roberta’s is in Brooklyn, and it really is that good. Make your crust this way and you’ll never want it any other way—especially if you use infused EVOO.
- 1 cup plus 1 tablespoon or 153 grams of each kind of flour: 00 flour and all-purpose flour, plus a few extra teaspoons of all-purpose flour
- 1 teaspoon of fine sea salt
- ¾ teaspoon or 2 grams of active dry yeast
- 1 teaspoon or 4 grams of concentrate infused EVOO, plus plenty of extra for brushing and drizzling
- 220 grams of warm water (this is about .85 of a cup or just over 7 ounces—in other words, a PITA, so use the grams)
1. Blend the flours (or just your one flour, either way) and the salt in a large mixing bowl.
2. In a smaller bowl, mix the yeast and the infused EVOO into 220 grams of warm tap water. Add to flour mixture. Knead until well combined with your hands, about 3 minutes.
3. Let the dough rest for 15 minutes.
4. Knead dough for 3 minutes. Divide in half and shape each half into a ball. Place both rounds of dough on a surface that is heavily floured, not oiled, and cover with a clean, damp cloth. Let the dough rounds rest and rise at room temperature for 3 to 4 hours or in the refrigerator for 8 to 24 hours. The dough will need to sit outside the refrigerator for 30 to 45 minutes before shaping.
5. After rising and resting you are ready to shape the crust for pizza. Place each ball of dough on a heavily floured surface. Stretch with your fingers and hands into rounds or squares.
6. Brush each crust with more infused EVOO. This not only helps infuse the pizza more, but also prevents a soggy crust from sauce soaking in. Top with sauce, cheese, and other toppings.
7. Bake at 450°F for 10 to 15 minutes until hot, brown, and bubbly. If your oven goes hotter, that will work better, but for less time.
What is 00 Flour and Why Should I Bother?
You shouldn’t bother—unless you love pizza.
00 flour is an Italian flour that is finely ground and widely considered to be the gold standard for pizza dough and pasta. In the US, we classify flour based on how much protein it has, because this impacts gluten formation. So for example, you might find regular all-purpose flour or bread flour, which has more protein for making bread.
In the EU, and in Italy, flours are classified based on how finely they are ground. The range goes from powder-fine 00 flour with a 1 stone ground in the middle and a coarsely ground type 2 flour on the end. But here’s the thing. That’s not the same as, say, American cake flour—which is also finely ground, but very low protein.
The protein content of 00 flour depends totally on the kind of wheat it’s ground from, and that means it can vary a lot. Here in the US, the 00 flour we buy has a mid-range protein content because it is ground from durum wheat—meaning in terms of protein, it is about 11 to 12%, similar to all-purpose white flour.
All-purpose flour in the US is typically ground from a blend of various types of soft and hard wheat. Often, it is a mix of red wheat and durum wheat. Red wheat gluten is elastic and strong, while gluten in durum wheat is less elastic. This means all-purpose flour in a pizza crust alone may produce a chewier result. Durum alone might be too crispy; blending them together means a crispy, chewy crust.
Final Thoughts on Infused Pizza
There are few foods better for infusing than pizza. You can add more oomph by brushing on more EVOO generously, and you can even infuse a number of sauces and toppings. Plus, you can share pizza with friends—or keep it all to yourself. We don’t judge.
You’ll never go back once you make this at home.