Einkorn Pizza Dough

This easy einkorn pizza dough is simple to whip up and can even be frozen to create a quick pizza for a movie night or a busy day! It is a beautiful blend of crispy and chewy. It only takes a few minutes to combine the ingredients and then a little time for a rise.

I admit it, I'm a pizza junkie! I love pizza. It's such a delightful thing to whip up any night of the week, but family pizza and movie night is my ultimate favorite! There is something special about sitting down on a couch as a family with pizza and a movie.

I can't help but admit that I'm also a sourdough junkie! I can't get enough of experimenting with different einkorn sourdough recipes.

Einkorn is an ancient grain that has not been hybridized, processed, or tampered with in the many ways that other whole wheat grains have been. I love working with it, even though it is said to be one of the hardest grains to work with. I'm a 'go big or go home' kind of gal.

However, einkorn cannot be swapped 1-for-1 with other flours. It takes a lot of experimenting and trial and error to get a recipe just right. If you are interested in how einkorn sourdough works, I encourage you to check out my beginner's guide to einkorn sourdough!

Now onto the actual recipe for making this einkorn pizza crust!

Ingredients

Once you have your sourdough starter, the rest of the ingredients are pretty simple!

• Fed sourdough starter
  • You can use either fed starter or discard, but you will need fed to get the best rise and to have the fermentation benefits.
• Warm water
  • Warm water will help the sourdough starter, salt, and flour combine well.
• All-purpose einkorn flour
  • All-purpose einkorn flour will be easier to work with and
• Oil
  • Any type of oil will work for this. It is simply used to keep the bottom of the cast iron sticky-free.
• Salt
  • Used for seasoning purposes
• Dill weed
  • Used for seasoning purposes
• Garlic powder
  • Used for seasoning purposes

See the recipe card for quantities.

Instructions

Combine the starter, water, and salt in a large bowl.

Next, add the flour and remaining seasonings and use a Danish Dough whisk or a dough hook and mix them together. Mix for several minutes until a consistent dough is formed.

Let the dough ferment for at least 7 hours to be THM-friendly and receive the best fermentation benefits.

Preheat the oven to 450 degrees F and place two cast irons inside to preheat. Lightly flour a clean your workspace. Cut the dough in half. Gently roll the dough in all directions to make a circle shape.

When the cast irons are ready, carefully remove them from the oven and drizzle them with oil. Place the dough inside and carefully fold over the corners to create a crust.

Place the cast irons in the oven and cook for 10 minutes.

Once the crust is cooked, add the toppings. You can use any toppings that you like such as tomato sauce, cheese, and pepperoni.

Place back in the oven and cook an additional 10 minutes. You can remove the pizza from the cast iron pan with a spatula or serve right from the pan.

In the photos for toppings, I am using tomato sauce, shredded Mexican cheese, salami, and spinach. You can use other toppings such as pineapple, pepperoni, goat cheese, kale, etc.

Hint: For a softer and more fluffy dough, your dough needs to sit for 4-6 hours at room temperature. You could also let the dough sit in your fridge for up to 3 days.

Variations

You can vary this recipe by adding and subtracting the seasonings. Make sure to add the seasonings before you combine your dough for even distribution.

• Onion powder
• Garlic Powder
• Dill Weed
• Italian Seasoning
• Nutritional yeast (for the health benefits)
• Parsley
• Parmesan cheese

Equipment

• Rolling pin
• Cast iron pans
• Danish Dough Whisk
• Dough cutter
• Large bowls
• Measuring spoons
• Measuring cups
• Pizza cutter

You can find all my kitchen favorites at my Amazon storefront or my Like to Know Shop.

Storage

Cooked pizza will store well in the refrigerator for 2-3 days or up to a week. I do not recommend freezing an entire cooked pizza. However, you can freeze the dough! Let the dough ferment for the full seven hours and then wrap in plastic and put it inside a freezer-safe bag.

You can also store the dough in the refrigerator for up to 2 days. Any longer than that and you will over-ferment the dough.

FAQ

Is sourdough good for pizza dough?

Yes! Because of how sourdough works, it is using natural leavening instead of adding yeast to your dough. Sourdough tastes excellent and it tends to be gentler on stomachs and blood sugar levels.

Can you freeze sourdough pizza dough?
Absolutely! Let it fully ferment and then wrap it in plastic and put it in a freezer-safe bag. This is an excellent way to have pizza dough on hand for an easy dinner.

What is the 'skin' that is forming on my dough?

That is the not-so-pleasant sourdough skin that forms when sourdough is not properly covered. Make sure to cover it with plastic wrap, beeswax, or a lid while it is fermenting to prevent this. It does not hurt the dough if it does form.

Related

Interested in trying other einkorn sourdough recipes? Grab my beginner's guide to einkorn sourdough and enjoy many of these sourdough favorites!

Continue to Content

Einkorn Pizza Crust

Yield: 2 pizza crusts

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 7 hours

Total Time: 7 hours 25 minutes

This easy einkorn pizza dough is simple to whip up and can even be frozen to create a quick pizza for a movie night or a busy day! It is a beautiful blend of crispy and chewy. It only takes a few minutes to combine the ingredients and then a little time for a rise.

Print

Ingredients

• 3 ¼ cups einkorn flour
• 1 cup fed sourdough starter
• ¾ cup warm water
• 2 teaspoon salt
• 1 teaspoon dill weed
• 1 teaspoon garlic powder
• Oil

Instructions

1. Combine the starter, water, and salt in a large bowl.
2. Next, add the flour and remaining seasonings and use a Danish Dough whisk or a dough hook and mix them together. Mix for several minutes until a consistent dough is formed.
3. Let the dough ferment for at least 7 hours to be THM-friendly and receive the best fermentation benefits.
4. Preheat the oven to 450 degrees F and place two cast irons inside to preheat. Lightly flour a clean your workspace. Cut the dough in half. Gently roll the dough in all directions to make a circle shape.
5. When the cast irons are ready, carefully remove them from the oven and drizzle them with oil. Place the dough inside and carefully fold over the corners to create a crust.
6. Place the cast irons in the oven and cook for 10 minutes.
7. Once the crust is cooked, add the toppings. You can use any toppings that you like such as tomato sauce, cheese, and pepperoni.
8. Place back in the oven and cook an additional 10 minutes. You can remove the pizza from the cast iron pan with a spatula or serve right from the pan.

Notes

In order to be THM-friendly, the dough needs to ferment for at least 7 hours at room temperature or double that time in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Jovial Einkorn Baking Flour | 100% Organic Einkorn All Purpose Flour | High Protein | Non-GMO | USDA Certified Organic | Delicious Taste | Product of Italy | 32 oz (2 Pack)
• 
  Jovial Einkorn Baking Flour | 100% Organic Einkorn Whole Wheat Flour | 100% Whole Grain | High Protein | Non-GMO | USDA Certified Organic | Delicious Taste | Product of Italy | 32 oz (3 Pack)

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 292mgCarbohydrates: 23gFiber: 3gSugar: 0gProtein: 4g

Online nutritional calculators are estimates only. Use your best judgement when consuming.