Einkorn Pizza Dough

With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour. 

I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99. 

Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration. 

You don’t have to use cornmeal, but it serves a few useful purposes, especially when baking pizza on a stone or steel. I also think it gives it that classic pizza crust, which is exactly what I want when I make homemade pizza dough. 

• Prevents sticking:
  Cornmeal acts like tiny ball bearings under the dough. It keeps the bottom of your pizza from sticking to the parchment, peel, or pizza stone — especially important when working with wetter doughs (like einkorn, which tends to be stickier).

• Adds a crisp texture:
  As it bakes, cornmeal gives the bottom of the crust a slightly crunchy, toasty finish — the kind you get from good pizzerias.

• Enhances flavor:
  It adds a light nutty, corn flavor that complements the einkorn and helps the bottom brown nicely.

Why Use Parchment Paper:
Parchment paper helps prevent the dough from sticking to your counter, pizza peel, or pizza stone. Without it, your pizza can be difficult to transfer and may end up misshapen or torn, since einkorn dough tends to stick easily and is delicate to work with.

For best results, build your pizza right on the parchment paper, then slide the parchment onto your pizza peel and transfer it to the preheated stone.

Pro Tip: Bake the pizza on the parchment for the first half of the bake, then carefully remove the parchment once the crust has set. This lets the bottom finish baking directly on the hot stone for that beautiful, golden, crisp crust.

No, but it is recommended for best results. If making in a pan, ensure you pan is well oiled or use parchment, lower the baking time to 425 degrees and bake for 20-25 minutes. 

Pizza Stone

• Makes a crisp, pizzeria-style crust

• Needs to preheat for 30–45 minutes

• Best for thin or classic pizza

• Great for preventing soggy bottoms

Pizza Pan

• Makes a softer, more bread-like crust- not a crispy bottom crust. 

• No long preheating needed

• Easier for beginners

• Best for thicker or pan-style pizzas

• Make sure the pan is well oiled to prevent sticking or use parchment paper. 

Yes, you can make einkorn pizza dough without yeast, but the texture will be different from a traditional pizza crust.

Instead of a light and chewy dough, a no-yeast version will be more like a soft flatbread with a slightly denser, more tender bite. This is because einkorn flour has a weaker gluten structure, and yeast helps create that classic airy texture.

A quick einkorn pizza dough without yeast is typically made using baking powder as the leavening agent and can be mixed, shaped, and baked right away—no rising required. It’s a great option for busy nights when you need something fast.

That said, for the best results—a crispy bottom with a soft, chewy interior—this einkorn pizza dough recipe with yeast will give you the most traditional pizza texture and flavor.

Yes! We make this all the time in our house using regular bread flour. On pizza night, I usually make one einkorn pizza and one with bread flour. You don’t need to change the flour amounts—just handle the dough a bit differently. For the bread flour version, knead it until it reaches the windowpane stage. This typically takes about 7–10 minutes by hand, or you can use a stand mixer with a dough hook.