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How To Make Weed-Infused Pizza

How To Make Weed-Infused Pizza

Recipes

How To Make Weed-Infused Pizza

For the gourmandizing stoner within us all, here’s the scoop—or the slice?—on how to make weed-infused pizza.

Labor Day Weekend has come and gone and it might not be hamburger season anymore, but that doesn’t mean that your palate should be entirely free of weed-based treats. For instance, why not give weed-infused pizza a whirl? According to us, it’s probably the best thing ever, after all. Even stoner staples like Totino’s Pizza Rolls got nothing on this hunk of delicious foodstuff.

Ingredients

How To Make Weed-Infused Pizza

If we’re going all-out rustic here, you’re not going to be buying a pre-made circle of crust here. Nope, you’re going all in, with everything made from scratch. With that being said, here’s a list of ingredients. And remember, depending on the toppings you want to place on your slice, feel free to alter accordingly.

(Side note: for the aforementioned crust, we suggest taking a page out of celebrity chef Bobby Flay’s book here.)

(…of course, if you do decide to get some pre-made crust, go ahead and skip the whole dough bit. The downside? Less cannabis in your weed-infused pizza pie.)

For Pizza Crust Dough:

  • 3 1/2 to 4 cups flour, with extra set aside for rolling the crust
  • 1 teaspoon sugar
  • 1 envelope of yeast (not even a pot euphemism, we promise)
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 1 1/2 cups water, 110 degrees Fahrenheit

Pay attention, kids: the following is where the cannabis comes in. Meet your new best friend, weed-infused pizza sauce.

For Weed-Infused Pizza Sauce:

  • Cannabis-infused olive oil (don’t worry, we’ll get to this later)
  • 2 finely diced large tomatoes (one can of strained diced tomatoes should also suffice if you don’t have some fresh produce on hand)
  • Oregano (yes, ACTUAL oregano)
  • Rosemary
  • 1/2 cup of warm water
  • Salt and pepper, to taste

For Toppings/Everything Else:

  • Mozzarella cheese (or soy cheese, for those of us less lactose-inclined)
  • Toppings of your choice (you know the drill: pepperoni, mushroom, olive, anchovies, etc.)
  • Basil leaves, if you wanna look extra

Directions

How To Make Weed-Infused Pizza

1. Wash Your Hands

Seriously. Wash your hands before you make food for anyone, even yourself.

2. Decarb Your Weed

This is the part where infusing your olive oil with weed comes into play. Decarbing—or decarboxylation, if you want to go by the full scientific term—is the process of activating the THC in cannabis. For this particular recipe, you’re going to want to decarb with olive oil. To do so, simply grind your weed into a fine, powder-like consistency, heat up some oil in a pan, stir the powder in, and let it simmer for about an hour, all the while stirring.

Here’s a pro-tip: don’t let the oil get too hot. If it starts to bubble, you’re doing it wrong. A good rule of thumb is that for every ounce of weed, you should use roughly 3.5 cups of olive oil. Considering you’ll only need a few tablespoons for the sauce at most, adjust accordingly. And remember: making a large quantity to set aside for future dishes isn’t necessarily a bad idea; it’s just good planning.

After this, strain the oil through a cheesecloth and into a container like a glass jar. And voila, you’ve decarbed your weed with some fine fusion. Set aside the oil for later.

3. Make Your Pizza Dough

As we said before, see Bobby Flay’s recipe for this step, with the link included above in our “ingredients” section. But if you insist, we’ve recapped it here.

Mix the flour, sugar, yeast, and salt in a bowl—if you have a mixer, using one is preferred. While mixing, add the water and oil. Beat the mixture until it resembles a ball. Add a little more flour if the dough is too sticky. After that, grease a large bowl and put the dough into it, cover it with saran wrap, and set aside until it balloons to twice the size, which should take approximately one hour. Finally, empty the dough onto a flour-drizzled surface and roll it out into a circular, pizza-like shape.

Oh, and for the two tablespoons of olive oil the recipe suggests above? Use your special decarbed oil. Set aside when done.

And don’t forget to preheat your oven to a toasty 375 degrees Fahrenheit.

4. Heat Up Your Sauce

Combine the tomatoes, water, oregano, rosemary, salt, and pepper in a saucepan and let it simmer for roughly fifteen minutes. This should reduce the mixture to a thick, sauce-like consistency. After that, add a little bit of your canna-oil.

5. Toppings Time!

Take your sauce and spread it evenly on your pizza dough, leaving an about an inch of the surface from the edge of the pie to the center un-sauced. After that, put your toppings—cheese and whatever you will—on top of the sauce. Place fresh basil leaves accordingly, with equal distribution.

6. Bake It Up

Take your pizza pie and place it in the oven for 18-20 minutes, or until the crust is golden-brown in color and cooked thoroughly. Take out your pie and set it aside to cool.

Final Hit: How To Make Weed-Infused Pizza

How To Make Weed-Infused Pizza

Give yourself a pat on the back, you cannabis chef-in-training: you’ve made yourself a weed-infused pizza. Just try not to eat too much. Remember, weed metabolizes at a different rate when you eat it than when it’s smoked, so the effects might take longer than usual to set in. Most importantly, enjoy the tasty fruits of your labor.

J.E. Reich

J.E. Reich is a Brooklyn-based GRD staff writer and a former night/weekend editor at Jezebel. Their work has appeared in Slate, the Toast, the Forward, the Huffington Post, and elsewhere.

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