Einkorn Pizza Dough
The most popular pizza in Italy is called Pizza Margherita, made with tomato, fresh mozzarella and fresh basil. Pizza made with einkorn dough has a nice, golden color due to its higher content of carotenoids, and a very pleasing, nutty flavor. Keep in mind one or more of the following additions can be kneaded into any pizza dough before the second rise; fresh minced herbs, such as rosemary, dill, or thyme, oil packed sun dried tomatoes, drained and minced, minced scallions, garlic minced, or prosciutto. Makes 2 - 14” pizza shells. Yield: 2 dough balls, approximately 12 oz each.
PREP TIME
3 hours
COOK TIME
12 minutes to 15 minutes
INGREDIENTS
6
Serves: 4-6
Ingredients
- 1.25 tsp1.25 tsp1.25 tsp Active Dry Yeast
- 1 cup1 cup1 cup Water, 105-115 degrees
- 1 tsp1 tsp1 tsp Kosher Salt
- 3.5 cups3.5 cups3.5 cups Organic Einkorn All-Purpose Flour 2 Lb. - Jovial Foods, reserve ½ cup if dough is wet and to dust workstation
- 1 tsp1 tsp1 tsp Organic Extra Virgin Olive Oil - Bionaturae
- Cornmeal, for dusting
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a bowl stir the yeast and warm water until dissolved and let sit for 5 minutes. Mix salt and flour and add wet yeast mixture. Knead until dough ball forms. Add extra flour if dough is still sticky.
- Shape the dough into a ball and place in a lightly oiled bowl. Turn the ball to coat it with oil. Cover with plastic wrap and let rise in a warm draft free space for 2 hours or until the dough doubles in size.
- Punch the dough down and divide into 2 balls. At this point you can freeze and use later.
- Place the balls on a lightly floured surface, cover with a damp lightly dusted towel, and let rise for 1 hour or until doubled in size.
- Making your pizza: On a lightly floured work surface punch down your dough ball and press down with your fingers forming a circular shape. Roll out with a rolling pin until 12”-14” diameter or a ¼”high. If you find your dough is sticking dust with a little more flour. If your pizza shell tears gently pinch the area back together and continue.
- Dust baking tray with corn meal. Gently place dough onto baking tray and assemble your pizza beginning with the sauce. Use a spoon to spread sauce, add cheese and other desired toppings. Bake in preheated oven at 425⁰ for 12-15 minutes.
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Coconut Free Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 710 |
| Fat: | 5 g |
| Carbohydrates: | 138 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 280 mg |
| Fiber: | 14 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Einkorn Pizza Dough”
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I’m just starting learn to bake with Einkorn flour. This pizza crust looks fabulous – I can’t wait to try this recipe.
Jovial tho!!! They just do things up so great!!!