Einkorn Thin Pizza Crust

By lindaauman

Makes two crusts.

Adapted from The Einkorn Cookbook by Shana and Tim Mallon.

Ingredients

• 2 1/2 cups all-purpose einkorn flour, plus extra for sprinkling
• 2 T olive oil
• 2 teaspoons sea salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup plain kefir
• 1/4 cup warm water (105-110)
• May need another 1/4 cup warm water

Details

Adapted from foodloveswriting.com

Preparation

Step 1

I use my Kitchen Aid stand mixer with the dough hook.

In mixer bowl, stir together flour, olive oil, salt, yeast, and kefir. Stir in warm water and knead until it forms a nice dough. You can add up to 1/4 cup extra warm water. Form into a ball and place in an oiled bowl, rolling to coat. Cover and leave in a warm place for at least an hour.

While the dough is resting, preheat oven to 450 and put in pizza stone.

Split the dough in half and roll out very thin on parchment paper (I put the parchment paper on a pizza reel); may need more flour for rolling. Add toppings and slide onto hot pizza stone. Bake for 12-15 minutes.