Einkorn flour, an ancient wheat, makes an excellent sourdough pizza crust. Oregano, basil and crushed red pepper give this pizza a bright, complex flavor.
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Posted: · Updated: by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.
Einkorn flour, an ancient wheat, makes an excellent sourdough pizza crust. Oregano, basil and crushed red pepper give this pizza a bright, complex flavor.
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Lucy says
Awesome pizza crust when trying to create the healthiest way to consume grains periodically! Seriously delicious!!
Lady E says
This is a great recipe! I’ve made it several times now for our Friday pizza nights, mostly with einkorn, and a couple times with spelt. We all enjoyed it, and I will keep using this recipe.
merilea cain says
working with Einkorn we are told not to over work the dough a 10 min kneed seems a bit extreme. I make Einkorn sourdough bread a lot and never kneed this long, only a few min. Einkorn also takes a bit to absorb the water so you dont want to start with an overly dry dough and then work it to death. It would make a tough pizza dough.
Jenny says
You are mistaken. Einkorn's gluten is so light that you *literally* cannot overwork the dough.
Aaron says
According to Carla, founder of Jovial Foods, the high level of fiber can break down the already weak gluten structure of Einkorn if over worked.
Linda says
Definitely want to give this a try. Did you use the all-purpose or whole grain einkorn flour for your dough?
LindaV says
This is a great recipe - thanks!
The first time I made it I didn't let it rise long enough and it we had pizza crackers!
I got brave and tried again and let it rise longer, until it was double or more - I found 12 hours to be awkward, so I make it in the evening and then let it rise overnight and then for another 8 hours or so and make the pizza the next day. We love it now, it bubbles in the oven and everything :).
Of course today I decided to try to make pizza tonight, so I guess we may have pizza crackers... lol...
Missy Russell Hester says
It says to let sit for twelve hours, but how can I make this work so that it is ready for dinner without having to get up at 4 in the morning?
Jenny says
Consider serving dinner later. You'd probably be okay with an 8 hour rise, or add a bit of instant yeast and it'll rise in no time.
vandana says
Jenny what if you want to make less, like if you just have about 2 cups of flour (a third of what you use in above). do i still use 1/4 cup starter or do i use a third of that? ie. 1/12cup? thanks.
Jenny says
Hi Vandana, I'd recommend following a different recipe.
quianna says
So is the high extraction einkorn flour still a whole grain? When you go to the jovial website it says an all purpose flour which usually means a refined flour?
Jenny says
Hi Quianna,
No, high-extraction flour is not whole grain, and, no, all-purpose flour doesn't mean refined. High-extra turn flour is sifted, also called bolted, to remove some of the bran and germ. This is a traditional practice that has been used throughout the world for thousands of years, and it readies flour for storage. We recommend using freshly ground whole grain flour, and high-extraction flour (store bought).
Karen says
We love having these on hand, ready for a quick meal. I make a half recipe, roll them into 4 crusts that will each fit into a gallon-sized ziplock freezer bag, bake, cool, and freeze. When ready to use, just remove one from the freezer, put on the toppings, bake and enjoy!
Amanda says
I am wondering what the correct texture of this dough would be after the mixing? Should it be smooth and dense? Coarse and crumbly? When I had finished mixing it was coarse and crumbly so I added a bit more water and starter and now it is smooth and dense. Wondering if I should add a touch more water? What is generally your texture? It did wipe the sides of the bowl clean while mixing, I always count that as a good sign, no?
Kaitlyn says
I appreciate your sourdough einkorn recipes, Jenny! You are such a talented cook! I'm very new to sourdough, or any dough for that matter, so I attribute all my challenges with this recipe to ME, not you. We made this tonight but I had a really hard time kneading, as the dough was so wet and sticky. (As a newbie, it'd be helpful to know generally how much extra flour that is needed to make the dough "workable." I was scared to add too much, but maybe I could have been more liberal if I had a rough estimate to work from.) Also, our crusts weren't cooked through all the way, so next time I'll need to increase the initial bake time. Thanks for sharing your recipe though!!
Kaitlyn says
Does this call for "active/fresh" starter or would refrigerated "discard" work?
Kaitlyn says
I see now that you wrote "lively" in the description so I'm assuming active. 😉
Holly says
Hi Jenny,
Like Lisa, I too am wondering if you could start this dough the night before and put it in the fridge In the morning , then pull it back out when I'm ready to bake in the afternoon? I'm new to sourdough so I'd love your advice. Love your book and the blog!
Rita Ladany says
Jenny, I purchased einkorn berries that I sprouted, dried and milled would that be ok for the high-extraction einkorn flour? What make flour high extraction?
Krsitin says
If I use white flour instead of einkorn should I kneed it for 10 min? I imagine it changes a lot about the recipe to use a different flour...
Lisa says
If you want to make this for dinner and it needs a 12 hour rise, I am wondering how to do this without starting it at 4 or 5am.....could you start it the night before, say at 9pm, then at 9am put it in the refrigerator until the time to prepare it for dinner arrives? (Giving it time to come to room temperature if necessary....)
thanks so much!
Kathy Charest says
I was wondering the same thing just now and looking through the comments for an answer... did you receive an answer to this question? Or did you try what you suggested?
Susan says
Hello Jenny& Everyone! I made the Sourdough starter and the Pizza....what a difference to the usual shop bought yeast, I'm never going back there again! Nor will I ever buy Coconut milk again!! Thank you Jenny X Susan!
Jenny says
SO glad you liked it!
Kalle says
Do you think I could use the dough hook on my kitchen aid mixer rather than knead this by hand?
Thanks!
Leah G says
Please help.. I've made your challah bread and we love it. Just put this together and I am very confused. It is sooooo dry. I dont see how I will ever be able to roll it out. Is there really only 1/4 c starter and 1 1/2 c water for liquid? Thanks.
Jenny says
Are you using einkorn flour or did you make a substitution to the ingredient list?
Leah G says
Einkorn flour.
Leah G says
mystery solved....My Husband admitted to dumping spelt into my Einkorn bin so its a mixture. Wow. major difference. I just rolled it out and although it did not really double it seems to be ok. I am sure it will taste lovely. Thank you for getting back to me.
Shirley Teagan Phillips says
I love learning about new healthy foods, and this recipe with einkorn flour looks not only delicious, but especially nutritious. I have somehow missed hearing about einkorn flour, and need to get some and try it out. Wish I could join you in Italy, wow! Does that sound like an exciting trip.
Jamie says
This pizza looks so good! Any idea what amount of gluten is contained in a recipe like this? I know sourdough is and eincorn are both naturally lower than conventional flour. My daughter and I both have gluten sensitivities so I don't know how well we could tolerate it but I am very tempted to try!
Heather@Mommypotamus says
. . . . and I just so happen to have some einkorn flour in the freezer. Thanks for this recipe, Jenny!
carol says
Just wondering what you mean by "high extraction Einkorn"?? Looks oh so deelish!
Jenny says
High extraction flour is whole grain flour that has been sifted multiple times to remove some of the bran, the resulting flour contains about 20% of its natural bran.
Lora says
Can another flour be subbed in this recipe? $90 for 20 pounds of flour is a bit steep for my budget ... that's a wee's worth of groceries! Blogging must be VERY lucrative!
Amanda says
Einkorn can be bought for much better prices through food co-ops or natural food stores. I pay $58.00 for a case of 10 32oz pkgs at my food co-op.
Sandy says
I'm wondering why the 1 1/2 cups of water is not in the list of ingredients? I've been looking for a good pizza crust recipe so cannot wait to try this one.
Jenny says
Since water is readily available, it's generally not included as an ingredient.
MaddyG says
I love the new book, it is a TREASURE trove! This recipe looks amazing as well but I wanted to just add that I have about a dozen cookbooks and they all list every single ingredient in the list, even water. It makes it easier for prepping and if left out can be a tad confusing.
kirsten@FarmFreshFeasts says
My son gave me a packet of dried sourdough starter for Christmas. Thanks for the reminder to crack it open and start playing.
Margot C says
The Jovial Rafflecopter is broken, it sounded like a nice contest!
Linda says
I have tried to enter your contests but they never work. I've tried in Chrome and Explorer.
Jenny says
When browsing Nourished Kitchen. it's best to have your browser updated, javascript enabled and adblockers disabled. Almost all issues you might have will be linked to one of these three things. That said, I'm not conducting a giveaway at this time.