Ancient Grains Pizza
Ancient grains pizza dough that bakes up crispy on the outside and chewy on the inside with flavor that's unbelievable. Made with einkorn flour. Makes two thin crusts
Ingredients
- 1 package active dry yeast
- 1 c. warm water
- 3 1/2 c. einkorn flour
- 1/4 c. extra-virgin olive oil
- 2 tsp. sea salt
Instructions
- In the bowl of your stand mixer, mix flour and salt together.
- In a separate bowl, mix warm water with yeast.
- Stir to combine and let sit 5 minutes.
- With the mixer running, drizzle olive oil into flour mixture.
- Add the yeast water all at once and knead until well combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
- Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. If you want to use it right away, let it sit about 20 minutes and then proceed to making pizza.
- Preheat oven to 500 degrees.
- Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly.
- Remove HALF the pizza dough from the bowl.
- Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
- Top as desired.
- Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!