Overnight Einkorn Pizza Dough
Easy einkorn pizza dough recipe needs little kneading & sits overnight, like it was soaked. Use all-purpose or whole grain flour for a delicious crust!
- Prep Time: 8 hours
- Cook Time: 8 mins
- Total Time: 8 hours 8 mins
- Yield: 4 1x
- Category: Breads
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 2 ¼ tsp active dry yeast (one packet)
- 2 tsp sugar (I use Turbinado)
- 5 cups einkorn flour, plus more for dusting (I used freshly milled whole grain einkorn)
- 2 tsp salt
- 1 ¼ cups warm water (warm, not boiling)
- 3 Tbsp extra virgin olive oil, plus more for handing the dough
Instructions
- In a large bowl, whisk together the yeast, sugar, flour and salt. Add warm water and using your hands, mix the dough together as best as possible. It will be sticky and shaggy, but that’s okay.
- Add 3 Tbsp olive oil and knead the dough until it holds together. (Kneading is basically folding the dough over itself, turning the bowl ¼ of the way in between each fold so you’re always folding from a different direction.)
- Continue kneading the dough until it’s mostly smooth, about 1-2 minutes. It doesn’t have to be perfect, but it needs to no longer be shaggy.
- Cover the bowl with a kitchen towel and let it rest for at least 2 hours, or up to 24 hours.
- When you’re ready to make pizza, preheat the oven to 500F. Place a large cookie sheet in the oven OR make sure your pizza stone is on the bottom rack, preheating.
- Meanwhile, divide the dough into 4 pieces. Shape each piece into a round, cover with a towel and let it sit until the oven is ready, or for at least 15 minutes.
- Roll out 4 pieces of parchment paper, each big enough to make an 8-9” pie.
- When the oven is preheated and the dough has rested for 15 minutes, place one piece of parchment paper on the back of a large cookie sheet and working with one piece of dough at a time, shape it into an 8-9” round circle on the paper. Be sure to make a raised edge around the outside, if that’s how you like your pizza.
Tip #1: I have an 8” cast iron skillet that I turned over and outlined with a pencil on the parchment paper. That way I knew how big to aim for when making the crust.
Tip #2: When shaping the crust, it’s best to work starting from the middle of the dough and then outward. I like to use my knuckles to gently press and push the dough outward. If the dough gets sticky, you can sprinkle just a little of flour onto the top. - After you’ve shaped the pizza dough, top as desired. Carefully move the pizza from the current cookie sheet to the one that’s preheated in the oven and bake in the oven for 8-10 minutes.
- Remove from the oven and let cool slightly before cutting.