This whole grain Einkorn pizza dough makes a soft and tender pizza crust that has a deliciously rich flavor. It is packed with all the goodness of whole grain and the additional flavor and nutrition that Einkorn is known for.
Einkorn is the most ancient variety of wheat that is still in its original state. It has never been hybridized or altered. The Einkorn that you buy today has the same chromosomal structure as it did millions of years ago. It is the same wheat that was cultivated and eaten in the biblical days and most certainly used to make bread that Jesus ate. Einkorn is the original wheat. Wheat grown the way God intended.
Gluten in Einkorn
Over the years wheat has been hybridized, sometimes by natural elements and sometimes through human manipulation. With changes in the wheat came big changes in the gluten composition.
The gluten in modern wheat is hard to digest and some people are quite sensitive to its effects experiencing bloating, abdominal pain, indigestion, depression, a foggy brain, fatigue, headaches and inflammatory responses causing joint pain.
The gluten in Einkorn is much different and easier to digest. Although it is not recommended for anyone with Celiac disease, many people with gluten sensitivities find they can easily tolerate Einkorn.
Making Whole Wheat Einkorn Pizza Dough
Einkorn flour does not need as much kneaded as traditional flour. The gluten in Einkorn is different and will not develop with excessive kneading. As a matter of fact, over-working the dough will break the gluten down and make the dough stickier, harder to handle and can create a more crumbly texture after it is baked.
An easy way to develop the gluten without overworking it is to use a stretch and fold technique. You can keep the dough in the bowl, stretch and fold it in half. Then turn the bowl 1/4 turn and stretch and fold it again. Repeat this until you have folded it 4 to 6 times then let it rest for 5 to 10 minutes. Repeat the stretch and fold process 4 to 5 times at 5 to 10-minute intervals then let the dough proof.
How to handle sticky dough
Dough made with einkorn flour will be stickier than standard bread dough. Use wet hands and tools to handle the dough. You can also put oil on your hands and tools to help prevent the dough from sticking to them.
Einkorn absorbs liquids and fats slowly, if the dough seems too wet on the initial mixing, allow it to rest and go through the first rise before adding more flour. If you do add more flour to the dough, only add enough so that it holds its shape. If you work in too much flour, the bread will become dry and dense.
Pro Tip When Making Whole Grain Einkorn Pizza Dough:
That being said, this recipe is for a 68% hydration dough which is a fairly wet dough to start with and in combination with the stickier nature of Einkorn, this dough may seem difficult to handle. It isn’t the type of dough that you can toss in the air to stretch but it IS very easy to shape if you keep your hands wet.
Remember, wet hands will keep the dough from sticking to you. When you are ready to shape it, put a generous amount of flour on a piece of parchment paper, spread the dough out with your wet hands and slide the parchment paper onto your pizza stone or baking sheet. The parchment paper will make this dough so much easier to work with, guaranteed.
Use a bench scraper or knife to divide the dough instead of pulling it apart which can tear the gluten. A bench scraper will also make it easier to keep your work surface clean.
Storing Whole Grain Einkorn Pizza Dough
We love this whole grain einkorn pizza dough. The dough can be made in advance and frozen for up to three months. Just divide it into pieces that are big enough for a pizza and store it in an airtight container. When it is time to make pizza, pull it out of the freezer and let it thaw at room temperature.
Other Einkorn Recipes you might like:
- Try this delicious Einkorn Milk and Honey Bread
- Einkorn Chocolate Banana Muffins
- Whole Grain Einkorn Blueberry Pancakes
Have you made this whole grain einkorn pizza dough? We would love to hear from you.
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Whole Grain Einkorn Pizza Dough
This whole wheat Einkorn pizza dough makes a soft and tender pizza crust that has a deliciously rich flavor and is easy to digest. It is packed with all the goodness of whole grain and the additional flavor and nutrition that Einkorn is known for
Ingredients
- 4-1/2 cups whole grain einkorn flour (432 grams)
- 2-¼ teaspoons instant dry yeast (1 packet) (7 grams)
- 1-1/2 teaspoons salt (8.5 grams)
- 1-1/4 cups warm water: 105 – 115 degrees (295 grams)
- 3 tablespoons olive oil (39 grams)
- 1 tablespoon honey (21 grams)
Instructions
- Combine the Einkorn flour, instant yeast and salt in a large bowl. Stir in the water, olive oil and honey until well combined and you have a wet, sticky ball of dough.
- Allow the dough to sit for 5 minutes to allow it to absorb the moisture. Einkorn flour takes longer to absorb liquid.
- Use a wet bowl scraper or wet hands to stretch and fold the dough several times. You can keep the dough in the bowl for this process. Stretch and fold it in half then turn the bowl 1/4 turn and stretch and fold it again. Continue folding the dough and turning the bowl until you have folded the dough 4 to 6 times then let it rest for 5 minutes. Repeat the stretch and fold process 3 more times at intervals of 5 to 10 minutes.
- You will notice the dough will become firmer and easier to handle with each interval. It will still be a stickier dough than dough made with modern flour.
- Smooth some oil on top of the dough and cover it with plastic wrap then let it sit at room temperature for 1 1/2 to 2 hours.
- Divide the dough in half with an oiled bench scraper or knife. Using wet or oiled hands, form each piece into a ball. Coat each ball of dough with oil and cover with plastic wrap. Proof for 1 to 2 hours
To store the pizza dough
- At this stage you can either store it in the freezer or fridge or you can prepare to bake it.
- To store it, wrap it in plastic wrap and seal it in a ziplock bag. Store in the fridge for 3 days or the freezer for 3 months. When your ready to use it, if your dough is frozen let it thaw in the fridge for 6 hours or overnight. Remove dough from the fridge and let it sit on the counter at room temperature for 1 to 2 hours before making pizza.
To shape pizzas
- Pre-heat the oven to 450°F. Sprinkle flour onto a work surface and press the ball of dough into a flat circle. This dough is soft and easy to shape but can be sticky. You can sprinkle the surface with flour or use wet hands to shape the dough and keep it from sticking to your hands.
- Add your toppings and bake for 8 to 10 minutes.
Notes
Weigh the Flour:
- You will have the best success if you weigh your ingredients, especially your flour. Depending on how you scoop your flour you could end up with anywhere from 95 grams to 140 grams per cup of flour. We use a standard measurement of 96 grams of whole wheat flour to 1 cup for consistent results.
Kneading the Dough:
- Einkorn bread does not need to be kneaded as much as traditional bread. The gluten in Einkorn is different and will not develop with excessive kneading. As a matter of fact over-working the dough will break the gluten down and make the dough stickier, harder to handle and can create a more crumbly texture after it is baked.
- Dough made with einkorn flour will be stickier than standard bread dough. Use wet hands and tools to handle the dough. You can also put oil on your hands and tools to help prevent the dough from sticking to them.
- Einkorn absorbs liquids and fats slowly, if the dough seems too wet on the initial mixing, allow it to rest and go through the first rise before adding more flour. If you do add more flour to the dough, only add enough so that it holds it’s shape. If you work in too much flour, the bread will become dry and dense.
Tips:
- This recipe is for a 68% hydration dough which is a fairly wet dough to start with and in combination with the stickier nature of Einkorn, this dough may seem difficult to handle. It isn’t the type of dough that you can toss in the air to stretch but it is very easy to shape if you keep your hands wet. Remember, wet hands will keep the dough from sticking to you. When you are ready to shape it, put a generous amount of flour on a piece of parchment paper, spread the dough out with your wet hands and slide the parchment paper onto your pizza stone or baking sheet. Using the parchment paper will make this dough so much easier to work with, guaranteed.
- Weather will have an affect on baking yeast leavened bread. A humid day will soften your dough more than a dry day. A humid day will also make your yeast work stronger and faster than it will on a dry day. Although this recipe works quite well on a very wet, humid day, you may find that it is easier to handle if you cut back on the liquid by a tablespoon or two if you make it on a rainy day.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 199mgCarbohydrates: 26gFiber: 4gSugar: 1gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Jennifer Allen
Saturday 12th of December 2020
I'm a bit confused. At the top of the recipe, it lists the total time at 2 hours 20 minutes. Then, the recipe states to let dough sit for 1 1/2 to 2 hours and then proof for 1 to 2 hours. I just want to make sure that I proof it correctly.
Dahn Boquist
Saturday 12th of December 2020
Thanks for pointing that out. I fixed the recipe card. The timing is really more of a range depending on the temperature in your house. The total time will most likely be anywhere from 3 to 5 hours.
Emily
Monday 13th of April 2020
This is my third attempt at making pizzas from einkorn and I'm pleased to say it's the first attempt that has been a success. The stretch and fold method was so easy. I did have to cook them for about 20 minutes because my oven is terrible. Thank you!
Pat Nyswonger
Tuesday 14th of April 2020
Hi, Emily...I am so pleased that this recipe worked for you. Thank you for your feedback.
Dahn Boquist
Tuesday 14th of April 2020
Thanks for the comment Emily, I'm glad you liked the stretch and fold method. It is amazing how well the structure develops with such an easy method.
cindy3539
Sunday 1st of July 2018
I'd like to try this. All I have is all purpose Einkorn flour. Can I substitute that for the whole wheat flour?
Dahn
Sunday 1st of July 2018
Yes Cindy, you won't need as much liquid. Try cutting the liquid down by 2 or 3 tablespoons.
Rachel
Friday 7th of April 2017
Tried this recipe out. Best pizza dough so far! :) My husband who is a pizza lover said he could totally have this multiple times a month. Finally! And so informational. Thank you so much. I especially liked the weighing of the flour technique. I find this will fix many of my baking problems. I use a grain mill so that can always throw off recipes but not now.
Pat
Saturday 8th of April 2017
So glad you like it Rachel. My husband is a fan of this one too so I make a double batch and freeze some of the dough for quick weeknight dinners.
Anjali
Thursday 25th of August 2016
Home made pizza dough is awesome!! I need to make more of it.