This post is a LONG time coming for some people. I don’t really post a lot of my grain recipes because I don’t eat grains. But I have had friends ask for this often enough that I thought I should include it in my recipes. I make this recipe every week, and lately I have adjusted it to make three pizzas and a loaf of bread for the week. But as I haven’t mastered that… I will just include this basic recipe which can be made into pizza crusts or loaves of sandwich bread. It also works to put into a brotform and let rise in the fridge for 2-3 days to make a lovely sourdough bread.
Italian Einkorn Sourdough Pizza Crust
- Cast Iron Pizza Pan or Pizza Stone
- Mixer with Dough Hook
- 6 cups einkorn flour
- 2 tsp tsp pink salt
- 2 tbsp Tbsp extra virgin olive oil plus more for greasing
- 2 tsp tsp yeast in 1/2 cup warm water
- 2 tsp tsp raw honey or maple syrup sugar and yeast should be equal
- 1 cup einkorn sourdough starter
- 1 cup milk kefir
- Combine Flour and salt in a large bowl or mixing bowl. Add the olive oil and combine with your fingers.
- Make a well in the center and add the equal parts yeast and maple syrup. Pour 1/2 cup warm water over the top and give it a swirl and leave for the yeast to consume the sugars for 10 minutes.
- Add the sourdough starter (and milk kefir if using) and combine, kneading until it has formed a ball. If I have a dough hook this takes about 10 minutes, if I am doing it by hand it takes closer to 30 minutes.
- It should be a little sticky but you should be able to handle it easily. If it is too wet add more flour a tablespoon at a time, if it is too dry add more water a tablespoon at a time. This is easiest in a mixer with a dough hook.
- When you have a ball, grease a bowl with extra virgin olive oil (or the mixing bowl if you don’t need it for something else) and plop the ball in, flipping it over and swirling it around until it’s covered with olive oil. Cover with cling film or a damp towel and let rest for a few hours* or in a fridge overnight for use the next day (my preferred method).
- The next day, take the dough out of the fridge a few hours before baking.
- Heat up a cast iron pizza pan or stone to 425°F in the oven
- Break the dough into 2-4 balls, depending on what you are doing with it.
- Roll out the balls on the hot pizza pans with a bit of olive oil. We like to spread them really thin.
- Add Extra Virgin Olive Oil to the tops of the crusts for baking.
- Bake in the oven at 375-380°F for 10 minutes
- Remove from oven and top to your liking. Two of my kids do not like sauce and one only likes it like focaccia so we often end up doing 2-4 individual sized pizzas.
*If you want it the same day, it is sometimes better to increase the yeast and sugar to 3 tsp, especially if you are planning to make a sandwich loaf as well.