Updated: May 23, 2020
Photo by Pixabay Published October 23, 2017 Updated May 23, 2020
The possibilities are endless with this medicated pizza dough recipe that will infuse cannabis into any pizza, Stromboli, garlic knots, or fritte that you choose to cook.
Prep Time: 30 minutes
Makes 2 Pizza Dough Balls
1 package active dry yeast (about 2-1/4 teaspoons)
1 cup warm water (100° to 110°)
1 1/4 cups cold water
2 tablespoons cannaoil
1 teaspoon sugar
1 teaspoon salt
5 1/4 cups unbleached bread flour
Extra unbleached bread flour to prevent sticking to hands
4 tablespoons oil for storage
Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Combine 1-1/4 cups cold water, cannaoil, sugar, and salt in a small bowl, whisk well.
Combine 5 ¼ cups flour, yeast mixture, and the cold-water mixture in the bowl of a stand mixer fitted with a dough hook.
Mix on low 8 minutes or until dough begins to form.
Let rest 2 minutes; proceed to mix on low 6 minutes or until dough is smooth.
Turn dough out onto a floured surface and knead the dough for about 2 minutes or until smooth and elastic.
Add 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands as the dough should feel sticky.
Divide the dough in half.
Roll each portion in the 2 tablespoons of oil and place it into a large airtight container.
Chill overnight or up to 2 days.
Before use let stand at room temperature for 1 hour.
You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw the dough overnight in the refrigerator.
Do not bake the dough over 340F for optimal potency.