Einkorn Flour Pizza Dough

Einkorn flour makes a pizza dough that’s both simple and satisfying. Its light nutty flavor and soft texture give the crust a more wholesome feel without sacrificing chew. This dough comes together easily with just a few ingredients and works well for thin or thicker crust styles.Perfect for when you want something homemade, a little healthier, and still delicious.

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Einkorn Flour Pizza Dough

Prep Time10 minutes mins

1 hour hr

Course: dinner, lunch

Cuisine: American

Keyword: pizza dough

Equipment

• 1 large mixing bowl

Ingredients

• 2 cup all purpose einkorn flour
• 1 tbsp extra virgin olive oil
• 1 tbsp organic honey
• 1 cup warm water between 100-110 f
• ¾ tsp pink Himalayan salt
• 1½ tsp dry yeast
• ¼ all purpose einkorn flour (for rolling out the dough)

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Instructions

• In a large mixing bowl, combine 1 tbsp extra virgin olive oil, 1 tbsp organic honey, 1 cup warm water, 1½ tsp dry yeast. Whisk and let rest 5-10 minutes until it starts to bubble. Be sure the water is between 100-110 f. This is what helps activate the yeast.
• Once bubbly, add in the 2 cup all purpose einkorn flour and ¾ tsp pink Himalayan salt. Stir with a wooden spoon just until combined. You don't want to overmix einkorn flour.
• Cover with a tea towel in a warm area about an hour until dough has almost doubled.
• Flour the countertop surface and pour the dough onto the floured surface. Sprinkle with ¼ all purpose einkorn flour Cover your hands in flour before working with the dough.
• Knead a few times- adding flour to your hands as needed. Don't overwork the dough. You don't want to knead like you do a normal pizza dough.
• Preheat the oven to 425 f.
• Grease a sheet pan and press the dough out.
• Top with your favorite toppings and bake about 12-15 minutes until the crust is a light golden brown and the center is cooked through.

Notes

Einkorn flour is more delicate in pizza dough than normal flour.  The trick is to not over knead the dough.  You don't want to work the flour all the way through when kneading.