Recipe: Einkorn Pizza Dough (total time: 40 minutes)
- 6 cups all-purpose einkorn flour
- 2 teaspoons fine sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1/4 cup sourdough starter
- 1 cup of mozzarella
- 6 slices of bresaola
- Handful of rocca leaves
Put the flour into a large mixing bowl and whisk with salt, basil, oregano, and crushed red pepper flakes until they’re evenly dispersed in the flour. Form a well in the center of the flour, and pour in the olive oil, sourdough starter and 1 1/2 cup of water. Stir it together by hand to make a shaggy dough, then cover the bowl firmly with a plastic wrap and let it sit on the counter for about 12 hours until doubled in bulk.
Flour your working surface, then scrape the dough out of the bowl and onto your floured surface. Knead the dough for 10 minutes, combining just enough flour to make the dough workable. Form it into a ball, then cover it with a bowl and let it rest for 15 minutes.
Heat the oven to 218˚C. Separate the dough into 2 balls. Roll them out onto a baking sheet or baking stone until 1/4 inch thick then bake for 10 minutes.
Remove the crusts from the oven, top with the mozzarella and bresaola. Return to the oven and bake further until toppings are done to your taste. Add rocca leaves on top then slice and serve.