Medicated Pizza?

WarMachine

Well-Known Member
Hey everyone,

I'm not on this side of the forum often, I'm more on the concentrate section. But I was watching a video from Bubbleman on Youtube and I saw he made some Medicated Pizza.


Video starts 15:45 about the pizza

My question is can you make medicated pizza like he did and actually feel anything? I've always just took my material and cooked it in coconut oil for 6-8 hours but this method seems a lottt quicker and tasty. Is it the cheese that's activating it or something..? I can't really see how he is getting fully medicated doing this so maybe you Canna Chefs can help me! Thanks everyone!
 

Texas(THC)

Well-Known Member
good to see you on this side warmachine

I don't see why it wouldn't work
although they couldve done it a more effective way, if the sift was properly activated during the cook time then it would work

cooking the pizza was their way of activating the thc, not the cheese
the cheese just helps absorb the thc

they could've just decarbed the sift and sprinkeled on the pizza
or added the activated sift to the olive oil and add to the pizza after cooked
 

WarMachine

Well-Known Member
Don't you have to cook the sift with the olive oil though? I thought they were decarbing/activating at the sametime while they were cooking?
 

fumble

Well-Known Member
the only way it would be an effective pizza is if they decarbed the dry sift first. There is enough fat in the meat and cheese for it to cling to and be a carrier. The leaves? no...fans...I wouldn't even put them on the pizza. If it were me I would make a home made sauce and cook the (decarbed) dry sift and/or some ground up, decarbed bud in the sauce. The olive oil in the sauce would be the carrier.
 

WarMachine

Well-Known Member
How do you go about decarbing the sift or herb in general? I've only done so with concentrates like oil and wax. Is it the same method sorta?The oil is a bit easy to tell when done decarbing though..

So is the sift not technically being decarbed when it's being cooked in the oven?

Thanks for the help everyone, my bday is this Saturday so I'd like to try this out for my bday dinner lol
 
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fumble

Well-Known Member
that's awesome WarMachine. Happy Birthday if I don't see you then :) I think you are used to de-carbing the way Quizoking does...the double boil method? Not sure, never done it that way. Here is what I do for both dry sift and herb:

for dry sift, use an oven safe dish and spread the sift over the bottom. Cover tightly with foil and put in cold oven. Set temp to 220f and timer for 20 to 30 minutes (longer times for fresher material). When timer goes off, turn oven off and let dish cool completely. Decarbed :)

for bud or trim: grind to consistency you would for a joint. Spread out in 13x9 glass baking dish. Cover tightly with foil. Follow same as above.

What you are doing is activating your THC...so you will 'feel it'

You can add to any jarred sauce, just add some olive oil as well. Or make your own ;)
 

WarMachine

Well-Known Member
Not sure how he does it but I actually do it exactly like you lol. I put my oil or wax in the oven at 220 for 20-30 mins (or until the little bubbles stop). I think I got that from SkunkPharm and Fadedawg.

Never really did it with bud or trim though, I can't wait to try this. I think I will make my own sauce lol. So I should add the decarbed material to the sauce and add olive oil into the sauce as well. Thanks for the help Fumble and early Birthday shout out!
 

fumble

Well-Known Member
Since you are making your own sauce, not sure if you have a recipe or not, but here is how I do mine...

1 small onion, diced
2 cloves of garlic, minced (I really use about 10 ;)
1 bottle of Italian seasoning (from spice aisle)
salt and pepper
crushed red pepper flakes (optional)
handful of parsley, chopped
olive oil
1 large can tomato puree
1 reg can tomato sauce
1 reg can diced tomatoes
1 small can tomato paste
1/2 cup red wine (that you would drink - never ever use 'cooking wine' please)

Over medium low heat (3 or 4 on the dial), add 3 tablespoons olive oil. Add onions and garlic, and half tsp salt and half tsp pepper, cook, stirring occasionally, until translucent. Do not burn your garlic or you may as well start over ;) add a little more olive oil (tablespoon or two) and a tablespoon of the Italian seasoning, and your dry sift and/or herb. Cook for one minute. Add can of tomato paste. (easy way to open and get it out - open both ends with can opener. Remove one end. Tip over and push the other end through the can, pushing the paste as you go) Raise heat to medium and cook one minute. Add the red wine to the pan to deglaze. Using a wooden spoon, scrape up any bits that are on the bottom (flavor) then add all of the rest of the ingredients except parsley. Bring up to a boil, then reduce to a simmer. You may want to halfway cover the pot or use a splatter guard. Cook, stirring occasionally for at least an hour. Two is better. Add chopped parsley at the end.
 

WarMachine

Well-Known Member
Very nice recipe Fumble, I will have to try it! How much material do you recommend? I was thinking maybe 5-10g of nugs. Is that enough?
 

Nutes and Nugs

Well-Known Member
Very nice recipe Fumble, I will have to try it! How much material do you recommend? I was thinking maybe 5-10g of nugs. Is that enough?
Good question though I think that would be way too much.
A tablespoon to match the Italian seasoning?
Depending on how fine it is, that may be too much.
 

fumble

Well-Known Member
Thank you :) It all depends on you hun ;) This makes a pretty big batch - I would say 8 to 10 cups probably, so...with 5 to 10 grams of nugs you will have roughly .5 to 1 gram per serving, given 1 cup sauce per serving. The typical edibles dose is .35 grams, so I think you will do fine with that amount.
 

fumble

Well-Known Member
kind of...I would add 2 or 3 tablespoons of olive oil just in case there isn't much in the jarred sauce. And I would suggest simmering it in a double boiler so you don't risk burning it...I have scorched many a red sauce by being a Stoner ;)

if you don't already know...set a large bowl over a sauce pot with about an inch of simmering water (don't let it touch bottom of bowl)
 

WarMachine

Well-Known Member
Thanks for all the help darling! I will let everyone know how this went but I feel it will be good! Or at least taste it lol
 

WarMachine

Well-Known Member
One last question Fumble, should I cook the pizza at regular temp? Or should I cook it at a lower temp for longer? Thanks!
 

fumble

Well-Known Member
damn...sorry I didn't see this til now hun...you have probably already eaten it...but you can cook up to 375f with no degradation. I haven't cooked above that.

Happy Birthday!!!!
 

WarMachine

Well-Known Member
Thanks everyone for the birthday shout out! I did try the pizza and it came out well. I think maybe I need to add more material but it tasted good lol. I ended up going premade sauce just cause laziness got the best of me lol. Maybe I'll try againwith 20g of nugs lol
 
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