{"id":11898,"date":"2013-03-03T23:04:03","date_gmt":"2013-03-04T07:04:03","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=11898"},"modified":"2025-01-09T15:39:17","modified_gmt":"2025-01-09T23:39:17","slug":"einkorn-pizza","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/einkorn-pizza\/","title":{"rendered":"Sourdough Einkorn Pizza"},"content":{"rendered":"\n

With its rich flavor and deliciously crisp crust, this einkorn pizza<\/strong> is hard to resist. Fortunately, it's easy to make. All you need is a handful of ingredients and a few hours to let the dough rise.<\/p>\n\n\n\n

\"margharita<\/figure>\n\n\n\n

I first learned to make this recipe for einkorn pizza when teaching a workshop outside of the Northern Italian town Lucca. It was a favorite then. We worked the dough, topping it with herbs and cheese and delicate little anchovies before baking it in a huge wood-fired oven.<\/p>\n\n\n\n

It's now a weekly favorite in our house. We serve it with plenty of olive oil, fresh vegetables (cherry tomato salad<\/a> in the summer, radicchio salad<\/a> in the winter). It's so easy to make, it'll be a fast favorite in your house, too.<\/p>\n\n\n\n

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Recipe at a Glance<\/h2>\n\n\n\n

Einkorn has a rich, complex flavor<\/strong> that's a perfect match for pizza.<\/p>\n\n\n\n

This einkorn pizza recipe comes together in about 5 hours. Plan ahead to allow adequate time<\/strong> for the dough to rise and proof.<\/p>\n\n\n\n

Many people find that einkorn is easier to digest<\/strong> than modern wheat (celiacs should still avoid it).<\/p>\n<\/div><\/div>\n\n\n\n

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Key Ingredients<\/h2>\n\n\n\n

Einkorn<\/strong> is an ancient variety of wheat. It has a rich, nutty flavor and a creamy golden color. It is also more nutritious than modern wheat, and many people find it easier to digest. <\/p>\n\n\n\n

Sourdough starter<\/a><\/strong> helps to the dough to rise. It also gives the dough flavor. You can substitute baker's yeast if you do not keep a starter.<\/p>\n\n\n\n

Sea salt<\/strong> gives the dough flavor. It also strengthens the dough. Einkorn has weaker gluten than modern wheat and benefits from the help salt provides.<\/p>\n<\/div><\/div>\n\n\n\n

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Tips<\/h2>\n\n\n\n

Einkorn produces a stickier dough<\/strong> than modern wheat flour does. Dust your hands and your working surface with flour. It makes handling the dough easier.<\/p>\n\n\n\n

Einkorn has a weaker gluten structure<\/strong> than modern wheat. It tears easily and benefits from a gentle hand. <\/p>\n\n\n\n

Double the recipe<\/strong>. If you're cooking for a large family, you can double or triple the recipe easily. Then, everyone can add the pizza toppings they prefer.<\/p>\n<\/div><\/div>\n\n\n

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4.9<\/span> from 7<\/span> votes<\/div><\/div>\n
1<\/span> (14-inch) pizza<\/span><\/span><\/div>\n\n\n<\/div>\n

Einkorn Pizza Recipe<\/h2>\n
Einkorn's rich flavor is a natural match for sourdough. The crust is thin, flavorful, and crisp on the outside. This recipe makes one pizza, but you could easily double it for more.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Rising<\/span>5 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>5 hours<\/span><\/span> hrs<\/span> 25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>

For the crust<\/h4>