Neapolitan THC pizza - it doesn't get any better than this!

★★★★★ 4.7/5.0 stars (23 reviews)
Neapolitan THC pizza
The Neapolitan pizza with a fluffy crust, delicate tomato aroma and a finish of cannabis-infused cooking oil – a recipe that combines craftsmanship, enjoyment and effect.

Recipe Tags

hearty dinner pizza Italian dough cooking oil
Gesamtzeit:6 hours
Vorbereitung:30 min.
Backzeit: 2 - 7 minutes
Schwierigkeitsgrad:Medium
Menge:2 pizzas
Allergen:Gluten, milk (lactose)
⚠️
Vorsicht! THC wirkt bei der oralen Aufnahme stärker, länger und verzögert.
Wenn du Fragen hast, wie viel Cannabis du nehmen solltest oder nicht weißt, was die richtige Dosis für dich ist, dann lies zuerst hier.


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  • Poolish (pre-ferment):
  • 20 g wheat flour type 00
  • 20 ml water
  • 0.02 g fresh yeast
  • Main dough:
  • 80 g wheat flour type 00
  • 50 ml water
  • 0.48 g fresh yeast
  • 3 g salt
  • Sauce:
  • 50g peeled San Marzano tomatoes
  • 0.5 g salt (for the tomatoes)
  • 2 fresh basil leaves (for the sauce)
  • 10 ml cannabis cooking oil
  • Topping:
  • 50 g Fior di Latte (torn into pieces);
  • 2 fresh basil leaves (for the topping)
  • Finish: 15 ml cannabis cooking oil

Zubereitung

  1. Prepare the poolish:
    Mix a pre-ferment from wheat flour, water, and a tiny pinch of fresh yeast until no lumps remain. Cover loosely and let stand at room temperature (20–22 °C) for 12–16 hours, until the volume has doubled and many small bubbles are visible.
  2. Prepare the main dough:
    Mix the prepared poolish with cold water. Gradually work in the remaining wheat flour until a smooth dough forms. Dissolve the salt in a small amount of the water and incorporate it, then add the remaining yeast. Knead for 8–10 minutes until the dough is elastic (windowpane test).
  3. Let the dough rest:
    Shape into a ball, lightly oil, and let rest covered at room temperature for 1 hour. Then reshape into a ball and ferment for 8–24 hours at 18 °C or in the refrigerator – the longer, the more aromatic and airy.
  4. Prepare tomato sauce:
    Crush the tomatoes by hand, stir in salt, basil leaves, and half of the cannabis-infused cooking oil (10 ml per pizza). The sauce remains raw – this preserves the fresh, sweet-and-sour flavor.
  5. Baking preparation:
    Preheat a pizza stone or an inverted baking tray for at least 30 minutes at 250°C (top/bottom heat). The surface must be very hot to create the classic Neapolitan crust.
  6. Shape the pizza:
    Lightly dust your work surface with semolina flour. Gently press the dough ball from the center outwards, keeping the air trapped around the edges. Stretch it with both hands until it reaches a diameter of about 30 cm, and place it on a pizza peel dusted with semolina flour.
  7. Prove:
    Spread the tomato sauce in a spiral, distribute the Fior di Latte on top and place basil leaves on top.
  8. Bake:Place the pizza on the hot stone or baking sheet.

    Stone oven:430–450 °C, 60–90 seconds. Household oven: 250–275 °C + grill function, approximately 5 minutes.
    After 4 minutes, drizzle the remaining cannabis cooking oil (~10 ml per pizza) over the pizza and bake for another 20-30 seconds so that the oil is slightly absorbed but does not burn.

    Your perfect Neapolitan cannabis margherita is ready!