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INGREDIENTS
1 ¼ tsp. (3g) active dry yeast
1 cup (240g) water: 105 - 115 degrees
1 tsp. (4g) kosher salt
3 ½ cups (464g) Einkorn flour (reserve ½ cup if dough is wet and to dust workstation)
1 tsp. (3g) Olive Oil
Cornmeal
INSTRUCTIONS
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 TIPS
One 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
Makes 2 - 14” pizza shells. Yield: 2 dough balls, approximately 12oz each
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