- 3/4 c. water (100-110F)
- 1 1/2 tsp. active dry yeast (I like SAF brand)
- 1 tsp. maple syrup
- 1 3/4 c. (155g) whole grain einkorn flour, freshly milled if possible! (I am using the Mockmill for this recipe)
- 1/3 c. (40g) freshly milled buckwheatflour (it truly isn’t the same if you buy flour at the store)
- 1/3 c. (30g) freshly milled millet flour
- 1/2 tsp. Real Salt
- 1–2 Tbs. extra virgin olive oil
- Heat the water (or use warm tap water). You know it’s about 100F if it feels warmer than your body temp, but not at all painful to leave your finger in for more than 5-10 seconds.
- In a large bowl, whisk the water, yeast, and maple syrup until combined. Set aside for at least 5 minutes to “proof” the yeast. (That means you should see bubbles.)
- Meanwhile, grind the flours into a separate bowl (if you want, or at least weigh them to get ready for milling).
- Add about half the flours to the water mixture and whisk for about 30 seconds.
- Add almost all the remaining flour and stir until uniform. The “dough” will still be pretty sticky, but not quite runny like batter. Just annoying. 😉
- Open your bottle of olive oil to have at the ready.
- Lightly knead in the last 1/3 cup of flour mixture or so, just until it’s all incorporated. Pour a dollop of olive oil on top and flip the dough around to coat it as best you can.
- Let the dough rest for 5 minutes (cover with a plate to keep the moisture in).
- Wet your fingers, then fold the dough from one side to the other about 6 times.
- Cover with a plate and allow to rest for 5 more minutes.
- Fold 6 times again with wet fingers (it’s still pretty sticky, don’t let that worry you).
- Cover with a plate again and allow to rest/rise for 1 hour. It will nearly double in size this time. 10 minutes before the hour is up, preheat the oven to 450F. (maybe 500F? I should re-test but might not have time)
- When ready to bake the pizza, put 2 10-inch cast iron skillets or one large 2-burner cast iron griddle fat like refined coconut oil to the pan and push it around to cover the whole surface. Place the dough in the pan, and with wet fingers, quickly press the dough out to the edges of the pan, pushing a bit up at the edge to form a crust. It gets a little hot, so move fast! Not a job suited for children or wimps!
- Set a timer for 2 minutes for the dough to sit over medium heat on the stovetop.
- Quickly put the sauce and topping on the pizza while it’s on the stovetop, then bake for 7-10 minutes, watching for the cheese to brown. If you can’t get the toppings on before the 2-minute timer, turn the burner off while you finish.
- Pre-bake the crust without toppings (after the 2 minutes on the stovetop) for 5-10 minutes, watching the top closely. When it begins to brown, pull the crusts out of the oven. (If you can’t fit the pans side-by-side on the middle rack, put one on top and one on bottom and switch after 3 minutes, then 3 minutes again, to make sure the crust doesn’t over-brown on the bottom.) Turn the oven off and set it to broil on high. Add sauce and toppings to the pre-baked crust, then broil for 1-3 minutes, just to brown the cheese to your liking.