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.
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.