We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Organic Einkorn Pizza Dough

Simple, Easy & Delicious! Add any toppings of your choice once you are ready to make your

Like this? Share it with your friends.


Report abuse

Organic Einkorn Pizza Dough

1 cup water (lukewarm or room temperature) (approx. 240ml)
1 tsp active dry yeast
1 tsp sea salt
1 tbsp coconut oil
3 cups organic einkorn flour (approximately 360g)

Method:
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. Gently knead the rest of the flour into the dough. There's no need to continue kneading the dough once all the ingredients are fully combined and the dough has formed a ball (this is key as you might end up with a very sticky dough).

Drizzle the dough with a bit of olive oil or coconut 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 will increase in size but might not significantly double in size.

This dough should give 1 large pizza or 2 medium sized pizzas.

Added by: bridgemc121910

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...