Pizza Pizza Pizzzzza! canna-oil question!

[Jman5280]

I'm going to be making a white pizza (olive oil and garlic as the base) with fresh mozzarella, fresh grape tomatoes, and basil. I'll also be doing a pasta salad with the canna-oil and balsamic as the dressing.

I am still a newb when it comes to cooking with ABV. I have about a ounce of ABV from the Volcano, vaped at 6.5, sitting in a jar of extra virgin olive oil.

What is the minimum time for @jeffp's cold infused method? I have read 4-7 days, but has anyone experimented with less time?

Next, I usually cook my pizzas at 400, but I am still somewhat confused on how high I can cook the canna-oil without ruining the effects. Any advice? I was thinking of trying 325, or maybe even lower.

Thanks!

 

[Jman5280]

(Sorry for double posts, trying to keep this all under one thread)

I just strained the oil through a mesh strainer. I squeezed out as much oil as I could from the ABV by pressing the material with a spoon in the strainer...I got just over 4 ounces of good dark oil.

I noticed that I have a layer of fine particles floating floating on top, it looks like kief. I thought about running the oil through a coffee filter to remove this, but I doubt it will be noticeable. Any opinions?

 

[CarolKing]

I've never made pizza with canna oil but @325 sounds about right. Good luck and report back, we are all curious. Pizza might be on the menu for the weekend. I have a hard time with dosing. A lot has to do what's in your stomach and how much fat you eat. It can take several hours for the body to fully absorb the affects from the cannabis. Don't plan anything over a period of time. The effects can last a while.