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Einkorn Pizza Crust

Posted June 4, 2014 by leisaw
Einkorn pizza crust recipe that everyone will enjoy!

Servings

Ingredients

  • 1 package Yeast (or 7 grams)
  • 1 cup Hot Tap Water not over (110 Degrees)
  • 1 teaspoon Sea Salt
  • 3 1/2 cups Einkorn Flour
  • 2 teaspoons Coconut sugar
  • 1 tablespoon Olive Oil
  • cup Cornmeal

Directions

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For full explanation of the recipe go here http://www.einkorn.com/einkorn-pizza-crust/ ‎

Instructions

1) Combine hot water water and sugar together and then sprinkle the yeast on top. Let it proof for 5 minutes.

2) Add the olive oil, flour, and salt.

3) With a stand mixer or by hand, mix on medium until just combined

4) Then turn up the speed one notch and mix ( or knead) for a couple of minutes.

5) Remove and put it into a clean olive oiled bowl, cover with plastic wrap.

6) Let rise for 2 hours.

7)  Separate into two halves and roll into balls.

6) Cover with a wet towel and let it rise for another hour or until double.

7) Preheat your oven to 450 with a pizza stone inside ( Or your pan of choice)

8) Sprinkle cornmeal on the counter and put one dough round onto it.

9) Press your round down and slowly stretch it into your desired size.

10) Fill with toppings of choice

10) Gently slide onto a cookie sheet and then slide the pizza off the cookie sheet into the stone or pan in the oven.

10) Bake for 12 – 15 minutes

8 thoughts on “Einkorn Pizza Crust

  1. Pingback: Einkorn Pizza Crust » Einkorn.com

  2. Edie

    Until being taken off wheat, I used 00 flour for pizza and pasta. I’m so pleased to find Jovial! I’ve only used the flour for bread so far, but am looking forward to trying pizza.

    Reply
  3. Jessica

    Oh my goodness, thanks so much for this recipe! The dough actually rose in my breadmaker the first time on the dough cycle. This is the second recipe I have made something with Einkorn. We really enjoyed it.

    Reply
  4. Linda

    My first of these is now in the oven. I found it to be a very sticky dough and some tips on how to handle would be very much appreciated.
    I ended up putting einkorn flour on the counter and using a wet spatula and wet hands when dividing the dough. Then when I was making the pizza, I put freezer paper on the peel and fine cornmeal on that and used wet hands again.
    The pizza is on the freezer paper still in the over – it wasn’t coming off.

    Reply
    1. Admin

      Linda, we totally understand! This is one of the most common problems when working with einkorn. You may try messing around with the volume of flour as there are many variables that can affect that number. We also have found that there are a couple of tricks to make it easier. First, oil the counter where you are rolling it out. Second, it’s critical that Einkorn dough is not over kneaded. Unlike with other bread doughs, it’s important to stop kneading the minute the consistency is right. I hope this helps.

      Reply
  5. Allison

    I think when giving the measurements of einkorn flour it would be beneficial to give the weight in grams. Then people could get the correct amount into their recipes. For instance, if you have just milled your flour there will be a lot of air and the weight will be very light. Some people buy the high extraction from you and that one is much denser in weight. I learned the hard way with another recipe, but I would also appreciate the weight before I attempt the pizza dough. Thank you .

    Reply
  6. nora

    This is the best pizza crust ever! I find that cooking it on parchment paper makes a great, crispy
    bottom. It’s easy to slide out of the oven onto a cookie sheet to transport it to the counter to
    cool/cut. It is never soggy for me – which is a minor miracle! Thanks so much

    Reply

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