Einkorn No Yeast Pizza Dough – Easy Cast Iron Skillet Pizza

 

Einkorn

Einkorn is a type of ancient grain notable for it’s easier digestion. Modern day wheat has 42 chromosomes, while einkorn flour has only 14 chromosomes. This ancient grain has been feeding many of our ancestors for centuries! The texture and quality of einkorn is fantastic! I use it as often as I can when I’m baking for my family at home.

Einkorn contains less gluten than the regular wheat you see at the grocery store. The gluten-sensitive family members of mine react better to einkorn than traditional wheat. However, you should consult a doctor before trying anything you know you may have a reaction to.

The Dough

This dough is super simple and easy to make. This recipe requires no instant yeast, an ingredient I often don’t have at home! This recipe is something even a beginner can master.

The cast iron recipe doesn’t require rolling pins and a dough rolling mat. It only takes a couple minutes to spread the dough evenly throughout the pan with your clean fingers, then creating a hump for the crust. It will likely take you longer if you use the rolling pin, due to preparation and cleaning time.

If you’re looking to meal prep with this dough, you can either freeze the dough directly, or cook for ten to fifteen minutes before freezing. I recommend doubling or tripling this recipe, then baking for ten to fifteen minutes. After the ten to fifteen minute range, you may add your sauce and any toppings. If you’re cooking from frozen, I’d double the time to 20-25 minutes in the oven.

This dough makes a cast iron pan’s worth of dough. However, if you want to make a bigger pizza, double this recipe. If you’re doubling this recipe, you’re going to need a rolling pin and a clean surface, and liberally applied flour on both of them. Use a large baking sheet or pizza stone to bake. Add about 5-10 more minutes of baking time.

For a better taste, feel free to let it sit, covered, overnight in the fridge. This will enhance the flavor and texture of the dough, but is not required. Even just a meager half-hour in the fridge can help the gluten develop in the dough.

You may replace the einkorn flour in this recipe with any light flour you desire at a one-to-one ratio.