Ingredients
SCALE
- 2 cup Very hot tap water
- 9 cup Einkorn Flour Approximate
- 3 tablespoon Coconut Oil Or Butter
- 1/4 cup Honey
- 1 1/2 tablespoon Real Salt
- 1 cup Sourdough Start Approximate
Instructions
1. Mix water, oil, honey, and 1/2 the flour in a bowl.
2. Add 1 cup of sourdough start (You should have previously fed the start with 2 cups of flour and 1 cup of water)
3. Let rest until it begins to get bubbly (May take a couple hours, should resemble a root beer float).
4. Add salt and the remaining flour until it doesn’t stick to your fingers and pulls away from the sides of the bowl (DO NOT over-knead it. It becomes extremely difficult to work with). You may not add all of the remaining flour or you may add more. It’s all about the consistency.
5. Transfer it to a bowl (Preferably glass or stainless steel), punch down, cover and leave to rise in a warm place (I recommend a slightly warm oven or my personal favorite, a wonder oven). Leave it until it doubles in size (several hours).
6. Roll out into the shape and thickness you prefer.
7. Let rise until it about doubles.
8. Cover with the toppings of your choice. This can be strategic or using whatever you have left over in the fridge.
9. Transfer to 550ºF preheated stone and bake 6-9 minutes (This will depend on your toppings).
This recipe is a smaller version of our sourdough bread recipe and is only one of many things you can do with it. For more ideas, go here.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
10 thoughts on “Einkorn Sourdough Pizza Crust”
we made the pizza tonight and I was impressed. Firm, moist and didn’t taste too sour. Family didn’t know it was sourdough! It was light on my tummy too. This recipe is a keeper and I’m making scones tomorrow 🙂 Thanks for sharing! I did par bake the crust for a few minutes before putting toppings on. I was worried it would be mushy if I didn’t. It held up great, even the thin crust pizza.
Hi Bridget, thank you for the feedback! We are so glad it worked out for you!
How much starter do you initially start with out of the refrigerator to mix it with two cups of flour and one cup water. Also can the dough be frozen?
Hi Susan, this isn’t very exact. Whatever will work fine. We usually feed what we’re putting in the refrigerator with a little less than a cup of flour and half that of water. Then we use all of it and feed it with the two cups of flour and a cup of water. And yes, the dough can be frozen.
At what point can you freeze the dough? Before or after you roll it out and let it double in size?
Hi Carrie, I haven’t tried it. I would probably freeze it before letting it rise and then take it out in enough time to let it thaw and rise.
How long before actually useing the sourdough should I have fed it?
Hi Roberta, if we want to use sourdough. We take it out of the fridge the night before and feed it with two cups of flour and one cup of water. Then we leave it on the counter overnight and it’s ready to use in the morning.
How much does this make, approximately? thanks,
Hi Sara, this makes 3-4 pizzas, but of course that’s true for the size we roll out our dough. It would depend how large you like your pizzas.