An easy-to-make homemade pizza dough made with all-purpose einkorn flour.
In a large mixing bowl, sprinkle the yeast over the water. After about 5 minutes, whisk the mixture. Add the salt and oil, and whisk again to combine the ingredients.
Using a wooden spoon, stir the flour into the wet ingredients, until it becomes hard to use the spoon (at this point, you'll have a bit of a floury dough with flour still in the bowl). Gently knead the rest of the flour into the dough. There's no need to continue kneading the dough once it has formed a ball.
If you'd like to use a stand-mixer, such as a KitchenAid Stand-Mixer, use the dough hook on your mixer. Knead the ingredients with the dough hook until the dough has formed a ball. If you continue to knead once the dough has formed a ball, the result will be a very sticky, unpleasant dough.
Drizzle the dough with a bit of olive oil, spreading the oil over the dough with your hands. Cover the bowl with a towel. Rest the dough, at room temperature, for about an hour. The dough won't significantly double in size.
After an hour, preheat the oven to 475F. Place a large baking stone, or two medium-size baking stones, in the oven to preheat.
Dust a large sheet of parchment paper with einkorn flour. Transfer the dough to the parchment paper. If you're making one large pizza, you'll want to use all the dough. If you're making two medium pizzas, divide the dough into two balls, placing one half on the parchment and the other to the side (you'll also need another piece of parchment for the second half).
Roll out the dough on the parchment paper, using a rolling pin or pressing the dough out from the center with your hands. Einkorn pizza dough can tear easily, so don't roll it too thin.
Brush a small amount of olive oil over the top of the dough. Add the desired toppings over the dough (sauce, cheese, veggies, meats, etc.).
Carefully pick up the parchment paper, and place the parchment and pizza on the hot baking stone (in the oven). It's helpful if you have an extra person available to help you pick up the parchment. Bake the pizza for 12-15 minutes, until the crust is golden brown. Allow the pizza to rest for 5-10 minutes before slicing.
Follow instructions 1-4, above. Then proceed on with the following instructions...
To make individual grilled flatbreads, preheat an outdoor grill to roughly 450F (preheated for about 10-15 minutes on a high flame).
Dust a large sheet of parchment paper with einkorn flour. Divide the dough into 4-6 small balls, and then roll each dough ball out to create a small flatbread. Einkorn pizza dough can tear easily, so don't roll the flatbreads too thin. Brush a small amount of olive oil over the top of each flatbread.
Once the grill is hot, work quickly to place the dough on the grill. Cook the flatbreads for about 3 minutes, with the grill covered, until the bottom of the dough easily lifts away from the grill and grill marks are apparent. Use a heavy spatula to get under the flatbreads and flip them. Cook the flatbreads, with the grill covered, for another 2-3 minutes. Each grill differs slightly, just like ovens, so keep a close eye on the flatbreads so they don't burn.
This recipe makes enough dough for 1 large pizza, 2 medium-small pizzas, or 4-6 individual grilled flatbreads.
If you'd like to learn more about baking with einkorn flour, I high recommend reading this article from Jovial.
Recipe by Live Simply | https://livesimply.me/how-to-make-homemade-einkorn-pizza-dough/