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

herzhaft dinner pizza italienisch teig speiseöl
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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  • 100 g wheat flour type 00
  • 70 ml water
  • 0.5 g fresh yeast
  • 3 g salt
  • 80–100 g peeled San Marzano tomatoes
  • 1 g salt (for the tomatoes)
  • 1-2 fresh basil leaves (for the sauce)
  • 50 g Fior di Latte (torn into pieces)
  • 1–2 fresh basil leaves (for the topping)
  • 20 ml cannabis cooking oil (50% for the sauce, 50% for the finish)

Zubereitung

  1. Prepare the poolish:Mix 20 g of type 00 wheat flour with 20 ml of water and a tiny pinch (0.02 g) of fresh yeast until no lumps are visible. 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 40 ml of cold water. Gradually work in the remaining 80 g of wheat flour until a smooth dough forms. Dissolve 3 g of salt in the remaining 10 ml of water and work it in, then add the remaining yeast (about 0.48 g). 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 80–100 g of peeled San Marzano tomatoes by hand, stir in 1 g of salt, 1–2 basil leaves and 1 tsp of cannabis-infused cooking oil. The sauce remains raw – this preserves the fresh, sweet and sour taste.
  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 2-3 tablespoons of the prepared tomato sauce in a spiral pattern, distribute 50g of Fior di Latte on top and place 1-2 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 1 teaspoon of cannabis-infused cooking oil over the pizza and bake for another 20-30 seconds so the oil is slightly absorbed but doesn't burn. Your perfect Neapolitan cannabis margherita is ready.