- 4 1/2 cups Whole Grain Einkorn Flour
- 2 1/4 teaspoons Instant Dry Yeast 1 Packet
- 1 1/2 teaspoons Salt
- 1 1/4 cups Warm Water 105-115 Degrees
- 3 tablespoons Olive Oil
- 1 tablespoon Honey
This recipe and photos are courtesy of Pat and Dahn from Savor the Best
- Combine the Einkorn flour, instant yeast and salt in a large bowl. Stir in the water, olive oil and honey until well combined and you have a wet, sticky ball of dough.
- Allow the dough to sit for 5 minutes to allow it to absorb the moisture. Einkorn flour takes longer to absorb liquid.
- Use a wet bowl scraper or wet hands to stretch and fold the dough several times. You can keep the dough in the bowl for this process. Stretch and fold it in half then turn the bowl ¼ turn and stretch and fold it again. Continue folding the dough and turning the bowl until you have folded the dough 4 to 6 times then let it rest for 5 minutes. Repeat the stretch and fold process 3 more times at intervals of 5 to 10 minutes.
- You will notice the dough will become firmer and easier to handle with each interval. It will still be a stickier dough than dough made with modern flour.
- Smooth some oil on top of the dough and cover it with plastic wrap then let it sit at room temperature for 1½ to 2 hours.
- Divide the dough in half with an oiled bench scraper or knife. Using wet or oiled hands, form each piece into a ball. Coat each ball of dough with oil and cover with plastic wrap. Proof for 1 to 2 hours
To Store the Pizza Dough
- At this stage you can either store it in the freezer or fridge or you can prepare to bake it.
- To store it, wrap it in plastic wrap and seal it in a ziplock bag. Store in the fridge for 3 days or the freezer for 3 months. When your ready to use it, if your dough is frozen let it thaw in the fridge for 6 hours or overnight. Remove dough from the fridge and let it sit on the counter at room temperature for 1 to 2 hours before making pizza.
To shape pizzas
- Pre-heat the oven to 450°F. Sprinkle flour onto a work surface and press the ball of dough into a flat circle. This dough is soft and easy to shape but can be sticky. You can sprinkle the surface with flour or use wet hands to shape the dough and keep it from sticking to your hands.
- Add your toppings and bake for 8 to 10 minutes.
- **Nutrition Values are calculate on this recipe making 2 14-inch pizzas with 8 slices in each pizza.
** You will have the best success if you weigh your ingredients, especially your flour. Depending on how you scoop your flour you could end up with anywhere from 95 grams to 140 grams per cup of flour. We use a standard measurement of 96 grams of whole wheat flour to 1 cup for consistent results.
**Einkorn bread does not need to be kneaded as much as traditional bread. The gluten in Einkorn is different and will not develop with excessive kneading. As a matter of fact over-working the dough will break the gluten down and make the
dough stickier, harder to handle and can create a more crumbly texture after it is baked.
**Dough made with einkorn flour will be stickier than standard bread dough. Use wet hands and tools to handle the dough. You can also put oil on your hands and tools to help prevent the dough from sticking to them.
**Einkorn absorbs liquids and fats slowly, if the dough seems too wet on the initial mixing, allow it to rest and go through the first rise before adding more flour. If you do add more flour to the dough, only add enough so that it holds it’s shape. If you work in too much flour, the bread will become dry and dense.º
**This recipe is for a 68% hydration dough which is a fairly wet dough to start with and in combination with the stickier nature of Einkorn, this dough may seem difficult to handle. It isn’t the type of dough that you can toss in the air to stretch but it IS very easy to shape if you keep your hands wet. Remember, wet hands will keep the dough from sticking to you. When you are ready to shape it, put a generous amount of flour on a piece of parchment paper, spread the dough out with your wet hands and slide the parchment paper onto your pizza stone or baking sheet. Using the parchment paper will make this dough so much easier to work with, guaranteed.
** Weather will have an affect on baking yeast leavened bread. A humid day will soften your dough more than a dry day. A humid day will also make your yeast work stronger and faster than it will on a dry day. Although this recipe works quite well on a very wet, humid day, you may find that it is easier to handle if you cut back on the liquid by a tablespoon or two if you make it on a rainy day.