Name: Thin and Crispy Einkorn Pizza Crust
Prep time: 1 h 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 1 large or 2 small
Ingredients: 2 to 2½ cups (250 to 313 g) all-purpose einkorn flour, plus more for sprinkling; 2 tablespoons olive oil; 2 teaspoons sea salt; 2¼ teaspoons (1 packet) active dry yeast; ¼ cup plain kefir or yogurt; ¼ cup warm water (about 105 to 110 degrees F); 1 lb red potatoes, scrubbed clean and thinly sliced; ½ teaspoon salt; ¼ teaspoon pepper; 1 bulb garlic; Olive oil; Salt and pepper, to taste; Sliced fresh mozzarella, sliced red onion, fresh rosemary leaves and grated Parmigiano Reggiano

Thin and Crispy Einkorn Pizza Crust

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Saved From: www.girlversusdough.com

prep: 1 hr 20 min
cook: 45 min
total: 2 hr 5 min

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US Metric

servings:

Ingredients

2 to 2½ cups (250 to 313 g) all-purpose einkorn flour, plus more for sprinkling
2 tablespoons olive oil
2 teaspoons sea salt
2¼ teaspoons (1 packet) active dry yeast
¼ cup plain kefir or yogurt
¼ cup warm water (about 105 to 110 degrees F)
1 lb red potatoes, scrubbed clean and thinly sliced
½ teaspoon salt
¼ teaspoon pepper
1 bulb garlic
Olive oil
Salt and pepper, to taste
Sliced fresh mozzarella, sliced red onion, fresh rosemary leaves and grated Parmigiano Reggiano