Einkorn Pizza Dough
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
Equipment
Ingredients
Einkorn Pizza Dough
- 180g (¾ cup) Warm water 110-115 degrees
- 1 tsp Active yeast (fast acting) or active dry yeast
- 1/2 tsp Sugar granulated
- 30g (2 tbsp + ½ tsp tbsp Avocado oil
- 1 tsp Fine grain sea salt
- 300g (2½ cups All-purpose Einkorn flour + 2-3 tbsp for kneading
- ½ tbsp Cornmeal
Toppings
- ¼-⅓ cup Pizza sauce of choice
- 2 tsp Dried oregano
- 1 cup Mozzarella cheese freshly shredded
- 3/4 cup Cheddar cheese freshly shredded
- 10-15 Pepperoni slices
- 1/4 cup Parmesan cheese freshly grated
Instructions
- Proof the yeast: Combine warm water (110-115°F) with yeast and sugar. Let sit for 5–10 minutes to activate the yeast (proof). The mixture should start to foam and bubble.
- Mix the dough: To a large bowl add einkorn flour and salt, yeast mixture and avocado oil. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out on a lightly floured surface and knead by hand. Start with 1-2 tablespoons einkorn flour, adding a little more if needed. I usually knead in about 10-20g of flour, that is about 2-3 tbsp. Knead until the dough is soft, supple, and slightly tacky (should take about 1 minute).
- Cover and let rise: Form the dough into a ball and transfer it into a lightly greased bowl. Cover with plastic wrap. Let the dough rise in a warm area of your kitchen until almost doubled in size — this usually takes between 1-2 hours.
- Preheat oven & stone: Place your pizza stone on the middle rack of your oven and preheat to 550 degrees Fahrenheit. You want your pizza stone to be heated for about 30 minutes prior to cooking on it for best results.
- Shape the dough: Line a piece of parchment paper slightly larger than your pizza stone. Once the dough has doubled, gently turn it out onto the parchment. Sprinkle a light layer of cornmeal over the surface, then press the dough into the cornmeal so the bottom is lightly coated. Begin shaping it into a circle about 14 inches in diameter. You can use a rolling pin or your hands—just be gentle and avoid pressing too hard. Keep the center an even thickness and leave the edges slightly thicker to create a classic crust.
- Add toppings: Add pizza sauce evenly over dough and sprinkle oregano. Add Mozzarella, Cheddar and finally pepperoni slices or whatever toppings are desired.
- Bake: Slide your parchment paper with the pizza onto your pizza peel, then transfer it to the hot pizza stone. Bake for 4 minutes, then carefully remove the parchment paper and continue baking for another 3-5 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Garnish- Garnish with parmesan and additional toppings. Serve hot.
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.
Substituting regular bread flour: If you would like to make this with regular bread flour, you don’t need to change the flour amounts— 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. Allow it to rise util doubled. Then stretch to shape the dough and proceed with toppings.
Tried this recipe?Let us know how it was! Tag @tinhateats on Instagram so I can see your creations!