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!