What is einkorn flour?
Watch our video and find out.
Looking for einkorn recipes for pizza dough? Look no further. Once we started working with einkorn flour, the original wheat, we just knew we had to come up with the world’s best pizza dough. Mission accomplished! This einkorn recipe is nutty and hearty, with the most outstanding flavor. No einkorn flour? No worries! Make pizza dough using traditional all-purpose flour.
Einkorn, an ancient wheat, is softer and less stretchy than typical all-purpose flour, so it’s important to be gentle with the dough. Simply roll out the dough using a rolling pin then make dimples with your fingers to shape. You’ll find that despite the different consistency, einkorn dough is easy to work with.
If you don’t have a pizza stone, no problem—simply put a cookie sheet into the oven. While using a pizza stone will aid in achieving a crispy crust, using a cookie sheet will produce results that are more on the chewy side but equally delicious.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Pizza Dough Recipe
what you'll need
- 5 cups all-purpose einkorn flour 22.5 oz
- 2 tsp salt
- 1 1/2 cups water warm
- 1/2 tsp active dry yeast
- 3 Tbsp olive oil
- cornmeal
let's do it
- Combine the einkorn flour and salt in a large bowl and whisk to thoroughly combine. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Add warm water to a measuring cup and dissolve the yeast. Add the yeast mixture and olive oil to the flour. Stir together until combined then knead briefly until smooth. Be patient—it may take longer than you expect to absorb the liquid. Cover the bowl and let rise for 40 minutes.
- Cut dough into 6 equal-sized pieces and form each piece into a ball. Cover each ball loosely with plastic wrap (it will swell in size). Refrigerate at least 2 hours or up to 3 days.
- Preheat the oven to 500 degrees. Place a pizza stone on a rack in the middle of the oven and allow to heat. Sprinkle a rimless baking sheet with cornmeal.
- Roll out or hand form a ball of dough into a 12" circle. Using your fingertips, dimple little depressions all over the crust, which will make the finished crust lighter and crispier. Place on prepared baking sheet. Cover the crust with the desired topping. When you top this crust, use only enough sauce to reveal a portion of the dough, too much will make your crust soggy.
- Shake the pizza to make sure it isn’t stuck to the cookie sheet and then slide it off the baking sheet onto a hot pizza stone.
- Bake for 8–9 minutes or until done. Slide the rimless baking sheet under the pizza to remove it from the oven. Slice and enjoy!
One Last Thing
Nutrition
