Sourdough Einkorn Pizza Dough (Fresh Milled Flour)

If you’ve never made pizza dough with Einkorn and Sourdough, you are in for a treat! This 100% Fresh Milled Sourdough Einkorn Pizza Dough is the most flavorful and nutritious pizza ever!

This crust is perfect for a Friday night pizza party!

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Why you’ll love this recipe

• 100% Fresh Milled Einkorn – Whole grain Einkorn flour has a nutty, rich flavor that is perfect for pizza crust. The flour is among the easiest to digest for most people!
• Sourdough – Naturally fermented with sourdough starter to add even more digestibility and flavor.
• Amazing Texture – This crust is soft on the inside and perfectly crisp on the outside.

What is Einkorn flour?

Einkorn wheat is an ancient grain, meaning it has never been hybridized. It is thought to be the oldest variety of wheat! This makes the flour easier to digest than modern day wheat varieties.

This easier digestion is thanks to a lower gluten structure. This weaker gluten also makes working with Einkorn a bit more difficult than its modern-day counterparts.

Einkorn flour has a nutty flavor and mills into a fluffy, light flour.

With just a few minor adjustments, you can confidently work with Einkorn and see why it is so beloved among grains.

Why use Sourdough for this recipe?

• Flavor – Fermenting your dough with sourdough starter adds a tremendous amount of flavor. Sourdough has a signature tang that is loved and compliments the nuttiness of the Einkorn flour so well.
• Gut Friendly – Fermented Sourdough aids in digestion. This along with the easier to digest Einkorn flour, makes for a pizza dough that is gentle on the gut while having a high level of nutrients.
• Improved Texture – Sourdough pizza dough is chewy and crisp on the outside and soft on the inside.

Ingredients you will need for this recipe

• Fresh Milled Einkorn Flour – You will need 3 cups or 288 grams of Einkorn flour. If weighing, the weight for the wheat berries is the same as the weight for the flour.
• Sourdough Starter – You will need 1/2 cup or 127 grams of active Sourdough starter, preferably fed within the last few days if kept in the fridge or in the last 24 hours if kept on the counter.
• Water – This recipe will need 3/4 cup of water or 166 grams. For best results, use filtered water.
• Salt – Use 1 1/2 tsp salt or 11 grams. I use a fine sea salt.

Note: Doughs made with Einkorn flour will be more sticky. Keep this in mind as you will notice the flour absorbs water more quickly. Tips for working with the dough are down below in the step-by-step instructions

There is a printable recipe card below!

Tools you will need

To mill my Einkorn berries, I use the NUTRIMILL HARVEST GRAIN MILL

I love this USA PAN PIZZA PAN!

Here is my favorite MIXING BOWL

I highly recommend a BOWL SCRAPER when working with Einkorn dough.

Step-by-Step Instructions for making this Einkorn Pizza Dough recipe

Step #1: Mill Einkorn Berries

Mill your Einkorn grain in your grain mill on the fine setting.

Step #2: Mix Dough

In a large bowl, combine the water and sourdough starter. Mix until milky. Add the flour and salt and mix until just combined.

The flour will be tacky and shaggy.

NOTE: Although you can use a stand mixer with a dough attachment to initially mix the dough, take care to not overmix which will cause the dough to become much more sticky!

TIP: If your home is exceptionally cool, start with warm water. Don’t heat to over 100 degrees F

Step #3: Autolyse

Cover the bowl with a plastic bowl cover, plastic wrap, or a tea towel and let the dough rest for 30 minutes.

Step #4: Fold the Dough

After the dough has rested, remove the cover and using either a wet hand (dipped in a bowl of water) or a bowl scraper, gently lift a corner of the dough and fold it into the center of the dough.

Do this all the way around the dough until all corners are folded into the center of the dough.

Aim to perform these folds 3-4 times every 15-20 minutes covering the bowl in between.

After the last fold session, cover the bowl and set in a warm place.

Step #5: Bulk Fermentation

Let the dough rise at room temperature for 4-8 hours.

In my experience, Einkorn doughs ferment a little more quickly than those made with modern wheat.

Because of this, I recommend checking for signs of fermentation after 4 hours and every hour after.

Step #6: Assemble and Bake!

Preheat your oven to 425 degrees F.

Lightly grease your pizza pan or steel.

NOTE: You can also bake this pizza crust on a baking sheet or a cast iron skillet

Spritz a bit of olive oil on your hands and on your bowl scraper (if using). Gently turn the dough ball onto the pizza pan.

Carefully spread out the dough onto the pan.

Add your favorite pizza toppings and bake in the preheated oven for 20-25 minutes.

The edges of the crust should be golden brown.

TIP: Divide the dough into 2 equal pieces to spread out for thin-crust pizzas

How to work with Einkorn dough

Since doughs made with Einkorn flour are notoriously sticky, it’s important to adjust a couple of things for success.

• Don’t over work the dough – Einkorn dough is unique in that is gets stickier the more you work with it. Therefore, I recommend only mixing until combined and doing gentle folds for build structure. It does not like to be kneaded or stretched up and folded.
• Use dampened hands and/or bowl scraper – I like to keep a bowl with water in it by my dough so that I can moisten my hands and bowl scraper while working with the dough.
• Avoid adding too much flour – It may be tempting to add more flour because the dough is so sticky. I HIGHLY RECOMMEND you AVOID this. Adding more flour will only cause a dense, heavy dough that is not desirable.

Best toppings for Einkorn Sourdough Pizza Crust

• Keep it simple – Top with pizza sauce, mozzarella cheese, and pepperoni for a simple classic the whole family will love!
• Homestead Style – Add home canned tomato sauce, raw cheese, red onions, and fresh peppers for a fresh pizza made from ingredients right on your Homestead!
• Breakfast Pizza – A favorite in our home! Top with FRESH MILLED BREAKFAST GRAVY, eggs, and sausage or bacon for what is sure to be a hit with your family!

Storage and Make-Ahead Tips

This dough can be fermented in the fridge for up to 3-4 days before using. In this case, I recommend mixing the dough, doing the folds, and then moving to the fridge to slowly ferment. This will add a deeper sourdough flavor and give more control of the rise.

If you want to prep and make the dough ahead of time, you can freeze the dough after the folding process in a lightly greased freezer safe bag for up to 1 month. When you are ready to make pizza, take the frozen dough out of the freezer and place in the fridge to thaw pizza crust the night before. Proceed to make your pizza as usual.

Frequently Asked Questions

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