Name: Einkorn Pizza Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 325 min
Ingredients: 50 grams sourdough starter ((about 1/3 cup, active and bubbly)); 115 grams lukewarm water ((about 1/2 cup)); 1/2 teaspoon fine sea salt; 230 grams all-purpose einkorn flour ((1 3/4 cups)); extra virgin olive oil ((for greasing the bowl)); tomato sauce; mozzarella cheese; fresh herbs; cured meats

With its rich flavor and deliciously crisp crust, this einkorn pizza is hard to resist. Fortunately, it's easy to make. All you need is a handful of ingredients and a few hours to let the dough rise.

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I first learned to make this recipe for einkorn pizza when teaching a workshop outside of the Northern Italian town Lucca. It was a favorite then. We worked the dough, topping it with herbs and cheese and delicate little anchovies before baking it in a huge wood-fired oven.

It's now a weekly favorite in our house. We serve it with plenty of olive oil, fresh vegetables (cherry tomato salad in the summer, radicchio salad in the winter). It's so easy to make, it'll be a fast favorite in your house, too.

Recipe at a Glance

Einkorn has a rich, complex flavor that's a perfect match for pizza.

This einkorn pizza recipe comes together in about 5 hours. Plan ahead to allow adequate time for the dough to rise and proof.

Many people find that einkorn is easier to digest than modern wheat (celiacs should still avoid it).

Key Ingredients

Einkorn is an ancient variety of wheat. It has a rich, nutty flavor and a creamy golden color. It is also more nutritious than modern wheat, and many people find it easier to digest.

Sourdough starter helps to the dough to rise. It also gives the dough flavor. You can substitute baker's yeast if you do not keep a starter.

Sea salt gives the dough flavor. It also strengthens the dough. Einkorn has weaker gluten than modern wheat and benefits from the help salt provides.

Tips

Einkorn produces a stickier dough than modern wheat flour does. Dust your hands and your working surface with flour. It makes handling the dough easier.

Einkorn has a weaker gluten structure than modern wheat. It tears easily and benefits from a gentle hand.

Double the recipe. If you're cooking for a large family, you can double or triple the recipe easily. Then, everyone can add the pizza toppings they prefer.

Rate this Recipe

4.8 from 6 votes

1 (14-inch) pizza

Einkorn Pizza Recipe

Einkorn's rich flavor is a natural match for sourdough. The crust is thin, flavorful, and crisp on the outside. This recipe makes one pizza, but you could easily double it for more.

Prep Time10

Cook Time15

Rising5

Total Time5 25

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Ingredients

For the crust

50 grams sourdough starter (about ⅓ cup, active and bubbly)
115 grams lukewarm water (about ½ cup)
½ teaspoon fine sea salt
230 grams all-purpose einkorn flour (1 ¾ cups)
extra virgin olive oil (for greasing the bowl)

For the toppings

tomato sauce
mozzarella cheese
fresh herbs
cured meats

Equipment

Stand Mixer
Large Mixing Bowl
Rolling Pin
pizza stone

Instructions

Mix the dough

Add the sourdough starter, water, salt, and flour to the bowl of a stand mixer equipped with a dough hook. Mix on low speed for about 8 minutes until the dough comes together and separates cleanly from the sides of the bowl.

Bulk Fermentation

Lightly dust your countertop with flour. Then, drizzle a little olive oil into a large mixing bowl
Turn the dough out onto your countertop and form it into a ball. Set it in the oiled mixing bowl. Cover the bowl tightly and let the dough rise in a warm place for about 4 hours or until the dough doubles.

Proof

Punch down the dough, form it into a ball, and return it to the mixing bowl. Cover the bowl tightly and then let the dough rise for about 1 hour or until puffy.

Shape

Place the pizza stone, if using, on the middle rack of the oven. Then, preheat the oven to 425 F.
Turn the dough out onto a lightly floured surface, and then roll it out to form a disc about 14 inches in diameter and ¼ inch thick.

Assemble

Gently place the dough onto a square of parchment paper. Then, assemble the pizza beginning with the sauce first, followed by cheese, herbs, cured meats, and any other toppings you like.

Bake

Gently transfer the pizza to the preheated pizza stone and bake for 15 minutes or until cooked through. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.

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Variations + Substitutions

If you prefer to use baker's yeast rather than sourdough, substitute 1 packet of yeast for the starter. Increase the water by 25 grams (about 1 tablespoon plus 2 teaspoons). Then, increase the flour by 25 grams (about 3 tablespoons).

Remember that baker's yeast will speed up rising times, so adjust your timing accordingly.

Add dried herbs to the dough. I often enhance the flavor of the dough by adding a few teaspoons of dried herbs. A combination of garlic granules, dried oregano, and crushed red pepper flakes is a favorite in our house.

For even more flavor, allow the dough to proof overnight in the fridge rather than on the countertop. The long, slow rise gives the dough a tangier and more complex flavor.

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Recipe Questions

Can I freeze it?

Yes. You can freeze einkorn pizza dough. Once the dough has completed the bulk fermentation, shape it and then transfer it to a freezer-safe resealable plastic bag. Freeze for up to 6 months.

Can I make this by hand instead of in a mixer?

To make the dough by hand, combine all the ingredients into a large mixing bowl and stir with a wooden spoon until well-mixed. Then, knead by hand for about 15 minutes.

Follow the recipe's instructions for bulk fermentation, proofing, shaping, and baking.

Comments

4.84 from 6 votes (1 rating without comment)

Recipe at a Glance

Key Ingredients

Tips