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Einkorn Pizza Dough

kept byKabalCDM

1 ¼ tsp. (3g) active dry yeast
1 cup (240g) water: 105 – 115 degrees
1 tsp. (4g) kosher salt
3 ½ cups (464g) jovial einkorn flour (reserve ½ cup if dough is wet and to dust work station)
1 tsp. (3g) jovial extra virgin olive oil
Corn meal



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