Einkorn flour, an ancient wheat, makes an excellent sourdough pizza crust. Oregano, basil and crushed red pepper give this pizza a bright, complex flavor.
Sourdough Einkorn Pizza Dough
This simple sourdough einkorn pizza crust is easy to make, and flavored with olive oil, herbs and crushed red pepper.
Prep Time20 mins
Cook Time20 mins
Rising11 hrs 40 mins
Total Time40 mins
Servings: 2 pizza crusts
Calories: 190kcal
Print Recipe
Ingredients
- 6 cups all-purpose einkorn flour
- 2 teaspoons fine sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1/4 cup sourdough starter
Instructions
- Dump the flour into a large mixing bowl, and whisk in the salt, oregano, basil, and crushed red pepper flakes until they’re evenly distributed in the flour. Form a well in the center of the flour, and pour in the olive oil, sourdough starter and 1 1/2 cups water. Mix it together by hand to make a shaggy dough, then cover the bowl tightly with plastic wrap and let it sit on your kitchen counter until doubled in bulk, about 12 hours.
- Flour your working surface, then scrape the dough out of the bowl and onto your floured surface. Knead the dough for 10 minutes or so, incorporating just enough flour to make the dough workable. Form it into a ball, then cover it with a large bowl, and let it rest for 15 minutes.
- Heat the oven to 425 F.
- Separate the dough into 2 balls. Roll them out onto a baking sheet or baking stone until 1/4 inch thick. Then bake for 10 minutes.
- Remove the crusts from the oven, top with your favorite sauce, toppings, cheeses and herbs. Return to the oven and bake a further 10 to 12 minutes, or until toppings are done to your liking. Slice and serve.
Notes
You may freeze the dough after step #3, thaw it and continue working at step #4 for an easy, no-fuss supper.
Nutrition
Calories: 190kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Sodium: 292mg | Potassium: 50mg | Fiber: 1g | Vitamin A: 10IU | Calcium: 10mg | Iron: 2.3mg
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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.
You are mistaken. Einkorn’s gluten is so light that you *literally* cannot overwork the dough.
Definitely want to give this a try. Did you use the all-purpose or whole grain einkorn flour for your dough?
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… Read more »