The most popular pizza in Italy is called Pizza Margherita, made with tomato, fresh mozzarella and fresh basil. Pizza made with einkorn dough has a nice, golden color due to its higher content of carotenoids, and a very pleasing, nutty flavor.
Einkorn Pizza Dough
- In a bowl stir the yeast and warm water until dissolved and let sit for 5 minutes.
- Mix salt and flour and add wet yeast mixture. Knead until dough ball forms. Add extra flour if dough is still sticky.
- Shape the dough into a ball and place in a lightly oiled bowl. Turn the ball to coat it with oil.
- Cover with plastic wrap and let rise in a warm draft free space for 2 hours or until the dough doubles in size.
- Punch the dough down and divide into 2 balls. At this point you can freeze and use later.
- Place the balls on a lightly floured surface, cover with a damp lightly dusted towel, and let rise for 1 hour or until doubled in size.
- Making your pizza
- On a lightly floured work surface punch down your dough ball and press down with your fingers forming a circular shape. Roll out with a rolling pin until 12”-14” diameter or a ¼”high. If you find your dough is sticking dust with a little more flour. If your pizza shell tears gently pinch the area back together and continue.
- Dust baking tray with corn meal. Gently place dough onto baking tray and assemble your pizza beginning with the sauce. Use a spoon to spread sauce, add cheese and other desired toppings. Bake in preheated oven at 425⁰ for 12-15 minutes.
Additional TipsOne or more of the following additions can be kneaded into any pizza dough before the second rise.
- fresh minced herbs, such as rosemary, dill, or thyme
- oil packed sun dried tomatoes, drained and minced
- minced scallions
- garlic minced