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This whole wheat einkorn pizza dough makes a soft, tender crust with rich flavor and a chewy bite. It handles a little differently than standard pizza dough, but the method is simple and the results are worth it. Bake it right away or store it for later pizza night.
Here’s Why This Einkorn Pizza Dough Recipe Works
The dough stays soft: A higher hydration helps balance whole wheat einkorn so the crust bakes up tender instead of heavy or dry.
No long kneading session: Einkorn’s gluten structure is more delicate than modern wheat, so a few stretch-and-folds do the job without overworking the dough.
The method works with einkorn, not against it: The dough starts out sticky, but the rest periods give the flour time to absorb moisture, and each round of folds makes it easier to handle.
The crust has real flavor: Whole wheat einkorn gives the dough a richer flavor than standard pizza crust, so it brings more to the table than just holding the toppings.
If you like baking with einkorn, take a look at my whole wheat einkorn bread recipe or my einkorn focaccia recipe.
Recipe Tips
Weigh the flour: A kitchen scale will give you much better results, especially since whole wheat and all-purpose einkorn do not weigh the same.
Do not rush to add more flour: Einkorn takes its sweet time absorbing liquid. Let the dough rest before deciding it is too wet.
Keep your hands wet or oiled: This is a sticky dough, and tossing in extra flour will not do it any favors. Wet or oiled hands make it much easier to work with.
Use parchment paper: Shape the dough right on the parchment, then slide the whole thing onto your pan or stone.
Warm up chilled dough before shaping: Cold dough is harder to stretch. Let it rest at room temperature for 1 to 2 hours before you make the pizza.
If you are curious how other types of flour stack up when making pizza dough, see my post comparing pizza flour vs bread flour.
Whole Wheat Einkorn Pizza Dough
This whole wheat einkorn pizza dough makes a crust with great flavor, a tender chew, and crisp edges. It may feel a little different from regular pizza dough, but the method is simple and the results are worth it. Keep one batch for dinner and freeze the other for an easier pizza night later.
If you need a sauce, my fresh tomato pizza sauce is a great option and comes together quickly.
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Einkorn Pizza Dough
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3¾ cups whole wheat einkorn flour , 450 grams (or all-purpose einkorn flour)
- 2¼ teaspoons instant dry yeast, 7 grams or 1 packet
- 1½ teaspoons salt, 8.5 grams
- 1¼ cups water, warm; 295 grams, see notes
- 3 tablespoons extra virgin olive oil, 39 grams
- 1 tablespoon honey, 21 grams
Instructions
- Add the Einkorn flour, instant yeast and salt to a large bowl. Stir in the water, olive oil, and honey until well combined. The dough will be wet and sticky.
- Let the dough sit for 5 minutes to give it a chance to absorb moisture. (Einkorn flour needs extra time to absorb liquid.)
- Dip your hands in water or grease them with oil to stretch and fold the dough several times. Keep the dough in the bowl and stretch it up then fold it in half. Turn the bowl ¼ turn and repeat the stretch and fold. Continue pulling the dough up and over itself 4 to 6 more times then let it rest for 5 minutes. Repeat the same stretch and fold process three more times every 5 to 10 minutes.
- The dough will get firmer and easier to handle with each stretch and fold interval. It will still have a sticky texture but if you keep your hands wet, it won't stick to them.
- Coat the ball of dough with oil and cover it with plastic wrap. Let it sit at room temperature for 1½ to 2 hours.
- Divide in half with an oiled bench scraper. Use wet or oiled hands to form two balls of dough. Coat each ball with oil and cover with plastic wrap. Let them rise for 1 to 2 hours
To store the pizza dough
- At this point, you have two options: you can either store it in the fridge (or freezer), or you can proceed with baking.
- To store the dough, wrap it in plastic wrap and place it in ziplock bags. Keep it in the fridge for up to 3 days or in the freezer for up to 3 months. When you're ready to use it, thaw the frozen dough in the refrigerator overnight. Once thawed, remove it from the fridge and let it rest at room temperature for 1 to 2 hours before using it to make pizza.
To shape pizzas
- Preheat the oven to 450°F. Sprinkle some flour on a sheet of parchment paper and press the dough into a flat circle. If the dough is too sticky, dip your hands in water so it doesn't stick to them.
- Add your toppings and use the parchment paper to slide the pizza onto your baking pan. Bake for 8 to 10 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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.
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.
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!
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.
Hi, Emily…I am so pleased that this recipe worked for you. Thank you for your feedback.
I’d like to try this. All I have is all purpose Einkorn flour. Can I substitute that for the whole wheat flour?
Yes Cindy, you won’t need as much liquid. Try cutting the liquid down by 2 or 3 tablespoons.
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.
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.
Home made pizza dough is awesome!! I need to make more of it.
You make it looks so easy. I love pizza with homemade crust and this Einkorn dough looks perfect for a homemade pizza. Now to decide what to put on top!
yes Ali, the fun begins when the toppings come into play.. enjoy
Can’t say I’ve ever used (or even heard of) Einkorn flour but I love homemade pizza and especially on a wholemeal base! Great recipe
Thanks Emma, if you like whole grains you will love Einkorn
I have never heard of this dough before, but you can’t beat homemade pizza. Then you can load it up with toppings!
True Dannii, you can’t beat homemade pizza. It’s the best!
I’ve never even heard of that flour type before, and I thought I’d come across them all! I love making my own pizza bases so this would be a nice way to mix it up a bit – is Einkorn flour available easily in the UK?
Luci I would be surprised if you can’t get Einkorn in the UK, if it is not already available in a store near you, try Einkorn.com or Amazon.
Einkorn flour? Very interesting. I’ve never bought that kind of flour before, but I’d try this! I don’t like buying the store bought stuff, and so I hardly make pizzas of my own. This will be great!
Mica, you will love this flour. I often make extra dough and freeze some for a fast and easy meal later in the month.