Jovial Organic All Purpose Einkorn Flour

Flour All Purp Einkorn Or

Ingredients: Organic Einkorn Flour.

EINKORN PIZZA MAKES FOUR 8-INCH PIZZAS INGREDIENTS: 1 1/2 CUPS WARM WATER 1 TSP. ACTIVE DRY YEAST 5 CUPS (600 G) ALL-PURPOSE EINKORN FLOUR, PLUS MORE FOR DUSTING 2 TSP. FINE SEA SALT 3 TBSP. JOVIAL EXTRA VIRGIN OLIVE OIL INSTRUCTIONS: IN A LARGE BOWL, MIX TOGETHER THE WATER, YEAST, AND 1 CUP (120 G) OF THE FLOUR. LET STAND FOR 15 MINUTES. ADD THE REMAINING 4 CUPS (480 G) OF FLOUR AND THE SALT AND MIX TOGETHER AS MUCH AS YOU CAN WITH A STIFF SPATULA. ADD THE OIL AND BEGIN KNEADING THE DOUGH IN THE BOWL UNTIL IT HOLDS TOGETHER. LIGHTLY FLOUR A WORK SURFACE. TURN OUT THE DOUGH AND KNEAD FOR 2 TO 3 MINUTES. PLACE THE DOUGH BACK IN THE BOWL AND COVER TIGHTLY WITH PLASTIC WRAP. LET REST FOR 2 HOURS AT ROOM TEMPERATURE. LIGHTLY GREASE A BAKING SHEET WITH OIL. DIVIDE THE DOUGH INTO 4 PIECES. ROLL EACH PIECE INTO A TIGHT BALL AND PLACE ON THE PREPARED BAKING SHEET. COVER THE DOUGH WITH LIGHTLY OILED PLASTIC WRAP. LET REST FOR 15 MINUTES. PLACE 2 BAKING SHEETS OR A PIZZA STONE IN THE OVEN. PREHEAT THE OVEN TO 500 F FOR 30 MINUTES. HEAVILY DUST A PIECE OF PARCHMENT PAPER WITH FLOUR AND ROLL OUT A PIECE OF DOUGH TO AN 8″ ROUND. SLIDE THE DOUGH ONTO THE PREHEATED BAKING SHEET OR PIZZA STONE. ADD TOPPINGS. BAKE THE PIZZAS FOR 10 TO 12 MINUTES UNTIL THE EDGES ARE DARK BROWN AND THE CHEESE JUST BEGINS TO BROWN. SERVE THE PIZZAS IMMEDIATELY, HOT OUT OF THE OVEN.