Whole Wheat Einkorn Pizza

Whole Wheat Einkorn Pizza Dough

Whole Wheat Einkorn Pizza cooking on grill

Whole jovial Wheat Einkorn Flour and bionaturae strained tomatoes grilled pizza
To achieve the nutty flavor that whole wheat einkorn flour brings to pizza dough, ...this recipe utilizes a slow rise to bake the crust to perfection. Start your dough in the morning and it will be ready just in time for dinner! Prepare with the toppings of your choice — we love this pizza sauce recipe using bionaturae Strained Tomatoes. For a delicious summery pizza, we topped ours with grilled zucchini, mozzarella, parmesan, and fresh basil leaves.

Pizza Dough Stretching Tips

● Warm it up by taking the pizza dough out of the fridge for 30 minutes before working with it
● Prep your work surface with oil or flour to keep the dough from sticking. Some people choose oil over flour as too much flour can make the dough too dense
● Press the dough into a disc and let it rest under a towel for 10 minutes before stretching
● To get an even crust, stretch the dough with both hands and use gravity rather than tossing it up in the air
● Choose your toppings based on the season and which vegetables are fresh! Zucchiniand basil in the summer. Squash and mushrooms in the fall! How to Make Einkorn Pizza Dough

You can choose between making einkorn pizza dough with a sourdough starter or yeast, but either way you make it the same. In a bowl, carefully mix the starter or yeast and water with a fork until the mixture becomes creamy.

Next add the flour, sprinkle on the salt, and mix the dough together by squeezing the mixture through your hands. Keep doing this until the dough holds together. Then cover the bowl with a plate and let it rest for 15 minutes.

After it rests, transfer the dough onto a lightly floured (or oiled) work surface and knead for 2 minutes until the consistency is very smooth and a bit sticky. Put the dough back in the bowl,cover with plastic wrap, and place a kitchen towel over the bowl. Let the pizza dough proof at room temperature for 8 to 12 hours or in the refrigerator for up to 24 hours.

Why Einkorn?

Einkorn is an ancient grain with weak gluten that is easier to digest than modern wheat. It’s the only wheat never hybridized and has only two sets of chromosomes, making it a great option for those with gluten sensitivities. This pure and wholesome wheat offers more vitamins and nutritional benefits than modern wheat.

Jovial Foods is the largest producer of einkorn in the world. Our einkorn whole wheat flour is 100% of the freshly milled grain. Make incredible tasting pizza dough with Jovial's Organic Einkorn Whole Wheat Flour. It’s much easier to work with than gluten free flour.

Einkorn Pizza Dough with Whole Wheat Einkorn Flour

Makes six 9-inch individual pizzas or 2 thick-crust pizzas

Total Time: 9.5 hours

Ingredients

Instructions

  1. In a large bowl, gently mix the starter or yeast and water with a fork until the mixture becomes creamy. Add the flour, sprinkle salt on top, and begin to mix the dough together in the bowl by squeezing the mixture through your hands until the dough holds together. Cover the bowl with a plate and let rest for 15 minutes.
  2. Lightly flour a work surface and transfer the dough onto it. Knead for 2 minutes until very smooth and a bit sticky. Return the dough to the bowl, cover with plastic wrap, and place a kitchen towel over the bowl. Let proof at room temperature for 8 to 12 hours or in the refrigerator for up to 24 hours.
  3. Dust a baking sheet lightly with flour. For individual round pizzas, divide the dough into 6 pieces. For sheet pizzas, divide the dough into 2 pizzas. Lightly flour a work surface and roll each piece into a tight ball on the work area. Place the dough balls on the prepared baking sheet and cover tightly with oiled plastic wrap. Let proof at room temperature for 30 minutes.
  4. Baking Instructions: Place 2 baking sheets in the oven. Preheat the oven to 500°F for 30 minutes.
  5. To form round pizzas, stretch the first piece of dough out to a 6-inch round by hand. Heavily dust a piece of parchment paper with flour. Place the dough on the floured parchment paper, flour the top, and cover with another piece of parchment. With a rolling pin, roll the dough into a round 9 inches in diameter.
  6. Lift up the paper and use your hands to gently form a raised edge around the outside of the round. Slide the dough onto one of the preheated baking sheets. Add 3 to 4 tablespoons of sauce to the center of the pizza. Use the back of a spoon to spread out evenly in a circular motion. Add desired toppings. Bake the pizzas for 9 to 10 minutes until the edges are darkened and crisp.
  7. If you are making thick-crust pizzas, spread out one of the larger balls of dough to fit a half sheet pan. Bake the pizza shell for 7 minutes, and then spread half of the sauce and toppings on the pizza. Bake for 8 to 10 minutes more until the edges darken.
  8. Serve the pizzas hot out of the oven.
  9. Grilling Instructions: Prepare a baking sheet with a piece of parchment paper and lightly dust with flour. Follow recipe instructions for rolling out the dough and transfer to the parchment paper. Brush the top of the dough with 1 tsp of jovial Extra Virgin Olive Oil.
  10. Cook toppings such as sliced zucchini on the grill until just tender, set aside.
  11. Transfer the dough to the grill oiled side down and cook covered for 2-4 minutes until the underside is golden.
  12. Using tongs and a baking sheet or pizza paddle, flip the pizza dough so the grilled side is up. Quickly brush the crust with olive oil and spread on pizza sauce. Add the toppings of your choice and grill covered for another 3-5 minutes, until the cheese is melted. Serve immediately.