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Einkorn Pizza Dough Recipe

Einkorn pizza dough is pretty easy to make, but it takes a few tricks to get it right.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 2 pizzas
Author Erica Lea

Ingredients

  • 1 cup warm not hot water (no more than 105° F (40° C))
  • 1 1/4 teaspoons active dry yeast look out: other yeasts contain additives!,
  • 1 teaspoon real salt
  • 3 1/2 cups all-purpose einkorn flour
  • 2 tablespoons extra virgin olive oil

Instructions

  1. In the bowl of a stand mixer (or large mixing bowl), dissolve the yeast in the warm (no more than 105° F or 40° C) water. Allow to "proof" for 5 minutes, or until yeast is foamy.

  2. Add the flour, salt, and olive oil. Using the dough attachment (or a wooden spoon if doing by hand), mix just until the dough comes together into a ball. Add more flour if necessary if the dough is really sticky.

  3. Oil a large bowl and transfer the dough ball to the greased bowl, turning to coat with oil. Cover with a clean dish towel and allow to rise in a warm spot until doubled, about 1 1/2-2 hours. You can speed up the process by turning your oven to 200, cancelling, and placing the dough in the oven to rise. Remove dough from oven and preheat to 500 degrees with a stone or heavy baking sheet inside.

  4. Gently deflate the dough and divide in half. Roll one half out on a sheet of parchment paper to about a 13-inch circle. Rub the dough with olive oil or butter and top as desired. Repeat with the other half of the dough.

  5. Transfer one pizza at a time, parchment paper and all, to the preheated stone/cookie sheet. Bake for about 10 minutes, or until the crust is deep golden brown on the bottom and any cheese is melted and bubbly. Remove from oven and transfer to a wooden cutting board. Repeat with the remaining pizza.

  6. Allow each pizza to cool for 5 minutes on the wooden cutting board before slicing.

Recipe Notes

**Note: A reader made this recipe and had trouble getting the yeast to activate properly. Some types of yeast need sugar to fully activate. If you have this problem, try adding 1/4 teaspoon of sugar or honey to the yeast/water mixture when activating.
Adapted from Jovial