If you keep a sourdough starter, this pizza dough is a no-brainer. Einkorn flour gives the crust a slightly sweet, nutty flavor that pairs beautifully with simple toppings. The long ferment develops flavor and makes the dough easier to digest. Homemade pizza night just got an upgrade.
Ingredients
- 2½ cups freshly milled Einkorn berries (or einkorn flour)
- ¾ cup lukewarm water
- ½ cup active sourdough starter
- 2 tbsp extra virgin olive oil
- 1 tsp Redmond Real Salt
- 1 tsp Duck River honey
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a large bowl, combine the flour, water, starter, olive oil, honey, and salt. Mix until a shaggy dough forms.
- Turn out onto a floured surface and knead for 5 to 7 minutes until smooth and elastic. Einkorn dough is stickier than regular dough, which is normal.
- Place in a lightly oiled bowl, cover, and let rise at room temperature for 6 to 8 hours or overnight in the fridge.
- When ready to bake, preheat oven to 475°F with a pizza stone or inverted baking sheet inside.
- Divide the dough in half for two thin pizzas. Stretch each on parchment paper to your desired shape.
- Add toppings and slide onto the hot stone.
- Bake for 10 to 12 minutes until the crust is golden and bubbly.
Notes
- Einkorn absorbs less water than modern wheat. If the dough feels too sticky, add flour 1 tablespoon at a time.
- For a crispier crust, par-bake the dough for 5 minutes before adding toppings.
- This dough also works for flatbreads, calzones, and focaccia.
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