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Einkorn pizza dough

Einkorn (Triticum monococcum) is a very ancient grain and the primitive ancestor to the commonly used modern dwarf wheat. Like modern wheat, it contains gluten and should be avoided by people with celiac disease. But it can be a healthful grain for those with sensitivity to gluten.

Bonus: Einkorn is much more nutritious than modern wheat, as it has a higher percentage of protein and higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.

Ingredients for two 14" pizzas:

* 1 tsp dry yeast

* 190 g warm water (110 F)

* 370 g einkorn flour (I use all-purpose)

* 1 tsp salt

* 1 tsp olive oil 

1) Make the dough.

In a small bowl, mix the yeast and the warm water. Set aside for 5 minutes.

In a big bowl, whisk the flour and salt.

When ready, pour the yeast mixture in the big bowl. Mix/knead until you have a ball of dough.

Cover and let rise for 2 hours.

2) Bake the pizza.

Preheat oven with pizza stone at 400 F for 30 minutes.

Split the dough in two. Freeze one half to use later.Roll out the other half on a floured surface.Place dough on pizza stone. Garnish it as you wish.

Put back in oven and bake for 15 minutes.

Bon appétit!


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