Einkorn Pizza Dough

Einkorn Pizza Crust

There is a recipe for pizza dough on the side of the Jovial bag of all-purpose einkorn flour, which I made the first time I made pizza using all-purpose einkorn flour.  It turned out well, but I now prefer to make it with 50% whole grain einkorn flour and 50% all-purpose einkorn. 

I’ve also found that making the dough quite wet makes the crust lighter and chewier; it’s difficult to describe in words, so I’ve put a short video on here to show the dough texture, and how it looks when it’s shaped on the pan.  I also like to bake this in a very hot oven – it makes the outer part of the crust crispier, but the inner part chewier, than if it were baked at a lower temperature.

You may notice that the pizza crust will crack while it’s baking; this is normal, as the gluten in einkorn flour isn’t as strong as that of modern wheat varieties.

When the pizza is baked, I slide it from the pan to a cooling rack so the bottom of the crust doesn’t get soggy.

So, here you go Dad, here’s the “10 times better” pizza crust recipe!

Einkorn Pizza Dough
(serves two as one large pizza, or two smaller pizzas)

1 scant cup whole grain einkorn flour (approximately 4 oz/125 grams)
1 scant cup all-purpose einkorn flour (approximately 5 oz/150 grams)
3/4 teaspoon active dry yeast
3/4 teaspoon fine sea salt
1 cup warm water (between 110°F and 115°F)
olive oil for dough and pan

Instructions:

Measure flours, yeast and salt into a large bowl, and slowly mix in the water, adding only 3/4 of a cup at first. Then, add the remaining water as needed only, to obtain the soft consistency shown in the video.  The amount of water needed can depend on how much humidity is in the air, so the amount can vary each time you make the pizza dough.  The ideal consistency is almost like a thick muffin batter.

Cover bowl with a damp dish towel, and set in a warm place to rise for about 1 1/2 to 2 hours.

Einkorn Pizza Dough
Lots of little bubbles in the dough after 1.5 hours rising

While dough is rising, preheat oven to 550°F.

When the dough looks bubbly and doubled in size, pour about 4 to 6 tablespoons of olive oil over the top of the dough, and scrape down the sides of the bowl with a silicone spatula, and then scrape the dough out onto the baking sheet.  Make sure your hands and the surface of the dough are covered in olive oil (this dough is really sticky), and use your hands to spread the dough out onto the pan, either as one large pizza or two smaller ones.

Add your pizza toppings, and bake for 12 minutes on the lowest oven rack.

You can buy whole grain einkorn flour here: https://jovialfoods.com/product-category/einkorn/flour/ .

Einkorn Pizza Dough

Servings 2

Ingredients

  • 1 scant cup whole grain einkorn flour (4oz/125g)
  • 1 scant cup all-purpose einkorn flour (5oz/150g)
  • 3/4 teaspoon active dry yeast
  • 3/4 teaspoon fine sea salt
  • 1 cup warm water (110°F - 115°F)
  • olive oil for dough and pan

Instructions

  1. Measure flours, yeast and salt into a large bowl, and slowly mix in the water, adding only 3/4 of a cup at first. Then, add the remaining water as needed only, to obtain the soft consistency shown in the video. The amount of water needed can depend on how much humidity is in the air, so the amount can vary each time you make the pizza dough. The ideal consistency is almost like a thick muffin batter.

  2. Cover bowl with a damp dish towel, and set in a warm place to rise for about 1 1/2 to 2 hours.

  3. While dough is rising, preheat oven to 550°F.

  4. When the dough looks bubbly and doubled in size, pour about 4 to 6 tablespoons of olive oil over the top of the dough, and scrape down the sides of the bowl with a silicone spatula, and then scrape the dough out onto the baking sheet. Make sure your hands and the surface of the dough are covered in olive oil (this dough is really sticky), and use your hands to spread the dough out onto the pan, either as one large pizza or two smaller ones.

  5. Add your pizza toppings, and bake for 12 minutes on the lowest oven rack.

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2 Responses to Einkorn Pizza Dough

  1. This looks really good!! The wet dough sounds better, my einkorn pizza was a bit hard and tough. Also the oil to press it out, I did mine on parchment with a rolling pin, this probably squished all the air out.

    • Yes I think that the extra moisture really makes a difference…I hope you try it again! The oil also makes the crust nice and crispy around the edges.

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