Thin And Crispy Pizza Crust Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 3¼ cups sprouted einkorn flour (plus more for kneading)
- 1 cup warm water
- 2 tbsp raw honey
- 4½ tsp instant yeast (or activated yeast)
- 4 tsp yellow cornmeal
In a medium bowl, stir yeast into warm water until dissolved. Let sit for 3-5 minutes while you measure out your other ingredients.
Add the flour, honey, and salt to the bowl and stir until combined.
Knead on a well-floured surface for 10 min, adding flour as needed to keep dough from sticking to hands. Lightly cover with oil and place in a warm area for 1 hr to rise (an oven heated to 150-170 and then turned off is perfect).
Once the dough has risen, remove from oven and preheat oven to 450° F.
Punch dough down; cover and let rest 5 minutes.
Separate into two balls. Roll first ball of dough into a 14-inch circle on a lightly floured surface.
Place dough on a pizza stone or baking sheet sprinkled with cornmeal.
Repeat process with second half of dough.
Drizzle dough with a little olive oil and sprinkle with a pinch of salt.
Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned.
Calories: 1696kcal | Carbohydrates: 358g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 607mg | Fiber: 17g | Sugar: 36g | Calcium: 61mg | Iron: 19mg