Making pizza from scratch with einkorn flour is rewarding and nutritious. As an ancient grain, einkorn offers a nutty flavor and simpler gluten structure, making it easier to digest than modern wheat. This einkorn pizza dough recipe creates a crisp, chewy crust perfect for any toppings.
Why Einkorn Flour?
Einkorn is rich in protein, fiber, and B vitamins, offering a healthier alternative to refined flour. Its lower gluten content may suit those with mild sensitivities, and its sweet, nutty taste elevates pizza crusts.
Ingredients:
- 3 cups einkorn flour
- 1 cup warm water (110°F)
- 2 tsp active dry yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp honey or sugar
Steps:
- Yeast Mixture: Mix warm water, yeast, and honey. Let sit 5-10 min until foamy.
- Dough: Whisk flour and salt, add yeast mix and oil, stir until dough forms. It may be sticky—avoid excess flour.
- Knead: Knead gently 3-5 min until smooth.
- Rise: Place in a greased bowl, cover, and let rise 45-60 min.
- Shape: Press out air, shape into desired size.
- Pre-Bake: At 450°F, bake on a stone or sheet for 5-7 min.
- Top & Bake: Add toppings, bake 10-12 min until golden.
Tips:
- Measure carefully—einkorn absorbs liquid uniquely.
- Don’t over-knead; its gluten is delicate.
- Pre-bake for a crisp crust.
- Store dough in the fridge (24 hrs) or freezer (1 month). Reheat pizza at 375°F.
Conclusion:
This einkorn pizza dough is a wholesome, flavorful base for any pizza, blending ancient nutrition with modern enjoyment.
