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Einkorn Pizza Dough

Picture a crust that's chewy and tender, with a subtle nutty flavor. That's the magic of einkorn flour! This ancient grain makes for a pizza dough that's not only delicious but also easier to digest. So, roll up your sleeves, fire up your oven, and get ready to create a pizza masterpiece that's as good for you as it is tasty.
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Einkorn Pizza Overview

  • Soft and Chewy: Has a nice balance of chewiness and crispness. 

  • Delicate Texture: Crisp crust yielding to a chewy interior, the melty cheese stretching, and the contrasting textures of the various toppings. It’s a delightful combination that keeps you coming back 

  • Flavorful: Has a slightly nutty sweet flavor, while also lending to the natural yeast fermentation. 

  • Easy: Surprisingly easy weeknight dinner recipe. 

I’m passionate about working with einkorn flour. It’s a challenging yet rewarding ingredient that allows me to create unique and delicious recipes. As a non-hybridized, easy-to-digest flour, einkorn offers a healthier alternative that is unique and flavorful. 

Einkorn flour requires a delicate balance of liquid and flour, as it absorbs moisture more slowly than modern wheat flours. If you’re new to einkorn, I suggest reading my blog post for a beginner’s guide to einkorn flour including 6 simple recipes to guide you.  

From fluffy and flaky biscuits to yummy, delicious einkorn dinner rolls. The creative possibilities are boundless. And this einkorn pizza dough is going to be a staple to your household menu as it offers the most delicious crispy and chewy pizza crust! 

Ingredients you will need for homemade Einkorn flour Pizza

  • Yeast

  • Warm water

  • Avocado oil 

  • Granulated sugar

  • Einkorn flour

  • Salt

Einkorn pizza

For make ahead pizza dough with einkorn flour

  • Refrigerator storage: Einkorn pizza dough can be stored in the refrigerator for same-day use. I like to make mine in the morning and then leave in the fridge until evening. This is a great way to make the dough ahead of time for a quick and easy pizza night.

  • Room temperature before cooking: It’s important to let the dough come to room temperature before cooking. Cold dough will take longer to cook and may result in an unevenly cooked pizza. Ideally, take the dough out of the fridge 1-2 hours before you plan to bake it.

  • Wrap it tightly: Use plastic wrap or a reusable silicone cover to seal the dough and prevent it from drying out or absorbing any fridge odors.

Want to try Einkorn pizza on a pizza stone? Check out my Einkorn Pesto Pizza (Pizza Stone Method) recipe- similar to this pizza dough but cooked on a pizza stone for a crispier crust that’s never soggy! 

Step-by-Step How to make Einkorn flour pizza dough

Bloom yeast

Combine warm water (110-115 degrees F) with yeast and sugar. Let sit for 5-10 minutes to activate yeast. Mixture should start to foam/bubble.

Mix dough

Attach the dough hook to your stand mixer (or use a bowl to mix by hand). Add the einkorn flour and salt. Turn the mixer to low and gradually add the yeast mixture, followed by the avocado oil. Mix until everything is fully incorporated and no dry flour remains.

Knead dough

Transfer the dough to a lightly floured work surface—or knead directly in the bowl. Sprinkle in 2 tablespoons of einkorn flour and knead until the dough is soft, supple, and slightly tacky, about 1 minute.

Transfer dough to let rise

The dough should be soft, supple and tacky, but not sticky. Grease a bowl, transfer the dough ball and cover to let rise for 1-2 hours or until almost doubled.

Cover and let rise

Cover your bowl with plastic wrap and a dish towel. Let dough rise until almost doubled.

Roll out and make your pizza

Once doubled, punch down the dough. Grease a 10-13inch pizza pan with avocado oil and gently press and shape dough to size of the pan. Add pizza sauce evenly over dough and sprinkle with parmesan and oregano. Then add Cheese and toppings. Preheat oven to 425 degrees Fahrenheit. Bake for 20-22 minutes or until desired crispness is reached. 

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Einkorn pizza

Einkorn Pizza Dough

tinhateats
Calling all pizza lovers! Take your homemade pizzas to the next level with the unique taste and texture of einkorn flour. This ancient grain offers a delightful twist on classic pizza dough, and it's surprisingly easy to make. The crisp crust yielding to the chewy interior, the melty cheese stretching, and the contrasting textures of the various toppings. It should be a delightful combination that keeps you coming back
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 30 minutes
Course Dinner, entree
Cuisine Italian, pizza
Servings 1 13.5 inch pizza

Equipment

  • 1 13.5 round pizza pan

Ingredients
  

Einkorn Pizza Dough

  • 3/4 cup Warm water 110-115 degrees
  • 1 tsp Active yeast (fast acting) or active dry yeast
  • 1/2 tsp Sugar granulated
  • 2 tbsp Avocado oil
  • 1 tsp Salt
  • 2 1/4 cup All-purpose Einkorn flour + 2 tbsp for kneading

Toppings

  • 1/2 cup Pizza sauce of choice
  • 2 tsp Dried oregano
  • 2 tbsp Parmesan cheese finely grated
  • 1 cup Mozzarella cheese freshly shredded
  • 3/4 cup Cheddar cheese freshly shredded
  • Pepperoni slices

Instructions
 

  • Proof the yeast: Combine warm water (115 degrees Fahrenheit) with yeast and sugar. Let sit for 5-10 minutes to activate yeast (proof). Mixture should start to foam/bubble.
  • Mix Dough: Attach the dough hook attachment to your stand mixer and add in 2¼ cups einkorn flour and salt. Turn the mixer on low and add in the yeast mixture, followed by the avocado oil. Mix until fully incorporated. You can also do this by hand if preferred.
  • Knead the dough: Remove the dough from the mixer and hand knead with 2 tablespoons einkorn flour, adding a little more if needed. Knead until the dough is soft, supple, and slightly tacky (should take under 1 minute).
  • Cover and let rise: Form dough into a ball and transfer into greased line bowl. Cover with saran wrap and dish towel. Allow dough to double in size. This can take 1-2 hours. (Einkorn flour rises slower than regular flour).
  • Preheat: Preheat oven to 425 degrees Fahrenheit.
  • Make your Pizza: Once doubled, punch down the dough. Grease a 10-13inch pizza pan with avocado oil and gently press and shape dough to size. Making it as even as possible.
  • Add toppings: Add pizza sauce evenly over dough and sprinkle with parmesan and oregano. Add Mozzarella, Cheddar and finally pepperoni slices.
  • Bake: for 20-25 minutes or until desired crispness is reached. Serve warm.

Notes

Note: If you prepare dough in advance and refrigerate, allow to come to room temperature for a bit prior to baking for an even bake, otherwise the middle of the dough might be underbaked and the edges burnt. 
If you're looking for a einkorn pizza stone method- try my Einkorn Pesto Pizza (Pizza Stone Method)
Keyword Einkorn flour, Einkorn pizza, Einkorn pizza crust, Einkorn Pizza dough
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3 Responses

  1. Hey there! So I am just getting into milling my own flour and want to make recipes with Einkorn. Your website has already been so helpful. Just curious…have you make the pizza crust with freshly milled Einkorn before? I know I will have to use your conversion chart for it but curious if you have made it with freshly milled Einkorn and how it turned out. Thank you!!

    Reply

    1. I haven’t tested this recipe with freshly milled flour, but here’s what to expect: Freshly milled flour contains the whole grain, including bran and germ, which can reduce water absorption and make the gluten more delicate. You’ll likely need slightly less liquid (about 10–15%) and a short rest after mixing 15-20 minutes to help absorb the liquid. Dough may tear more easily and rise a little less than all-purpose einkorn — that’s normal. If the dough seems very slack and sticky, a further small reduction in liquid may be necessary. Each mill produces slightly different flour textures so it may take time to learn how your specific mill and grind may affect recipes. I hope that helps!

      Reply

      1. Thank you so much! This is helpful for sure. Sounds like I have some trial and error ahead of me! 🤪

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Hi! I’m Jenn, and welcome to Tinhateats! Most of my recipes are a mix of gluten-free, paleo, and Whole30-friendly. I love recreating classic dishes with healthier ingredients, and I hope my recipes inspire you to try something new!

I often work with einkorn flour to create delicious and nutritious baked goods.

Follow along for real food recipes

 

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