Einkorn Flour Pizza Dough

Einkorn is an ancient grain that has been cultivated for thousands of years. It has a rich history and is known for its nutty flavor and nutritional benefits. In recent years, einkorn flour has become more popular among health-conscious consumers and home bakers, and it's starting to creep into the professional pizza scene. In this post, we will explore the benefits of using einkorn flour in pizza dough and provide a delicious recipe for you to try.

What is Einkorn?

Einkorn is an ancient grain that was one of the earliest forms of wheat. It was first cultivated in the Fertile Crescent of the Middle East over 10,000 years ago. Einkorn is an unhybridized grain, meaning that it has not been crossed with any other grain species. This makes it a pure form of wheat with a unique genetic makeup. Einkorn has a high protein content and is rich in nutrients such as fiber, iron, and vitamin B6.

Einkorn is known to be more digestible than modern wheat varieties. This is because it contains less gluten and is easier for the body to break down. For individuals with gluten sensitivities, using einkorn flour in pizza dough may be a better option than traditional wheat flour. The flour has a rich, nutty flavor that is distinct from modern wheat varieties. This flavor can add depth and complexity to your pizza dough, making it more interesting and delicious.

Einkorn Pizza Dough Recipe

Ingredients:

• 500g einkorn flour (100%)
• 10g salt (2%)
• 10g sugar (2%)
• 1g instant dry yeast (0.2%)
• 375g water, cool (75%)
• 25g olive oil (5%)

Instructions:

1. In a large mixing bowl, combine the einkorn flour, salt, sugar, and instant dry yeast.
2. Add the cool water and olive oil, and stir until the ingredients are well combined. Let rest for 10 minutes.
3. Knead the dough on a lightly floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest at room temperature for 2 hours.
5. After 2 hours, place the dough in the refrigerator and let it cold ferment for 24 hours.
6. Preheat your oven to 425°F.
7. Remove dough from fridge at least an hour before use.
8. Stretch it out to your desired thickness and shape.
9. Add your favorite pizza toppings, leaving a bit of space around the edges for the crust.
10. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted.

Chef's Notes:

1. Einkorn flour absorbs water differently than wheat flour, so you may need to adjust the amount of water in your recipe. Start with the amount of water called for in your recipe, but be prepared to add more if the dough seems dry.
2. Einkorn flour has a lower gluten content than wheat flour, so it may not be as stretchy as traditional pizza dough. To compensate for this, handle the dough gently and avoid over-kneading it.
3. Because einkorn flour is more fragile than wheat flour, you may find it helpful to mix the dough by hand rather than using a stand mixer. This will allow you to feel the dough's texture and adjust the water as needed.
4. Einkorn flour is more delicate than wheat flour, so it's important not to overwork the dough. Be careful when shaping and stretching the dough, and avoid over-topping the pizza.
5. Einkorn flour has a nutty, slightly sweet flavor that pairs well with savory toppings. Consider using bold, flavorful toppings to balance the sweetness of the flour.
6. Einkorn flour is a whole grain flour, so it can make the crust slightly denser and heartier than traditional pizza crust. If you prefer a lighter crust, you can blend einkorn flour with all-purpose flour or bread flour.
7. Consider a longer fermentation time to improve flavor and texture. The dough can be left to rise in the refrigerator overnight for a more flavorful and easier to digest crust.

I hope these tips help you make a delicious einkorn pizza dough!