{"id":988,"date":"2022-10-30T06:07:07","date_gmt":"2022-10-30T06:07:07","guid":{"rendered":"https:\/\/khetwise.com\/blog\/simple-einkorn-pizza-dough-in-under-an-hour\/"},"modified":"2022-10-30T06:07:07","modified_gmt":"2022-10-30T06:07:07","slug":"simple-einkorn-pizza-dough-in-under-an-hour","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/simple-einkorn-pizza-dough-in-under-an-hour\/","title":{"rendered":"Simple Einkorn Pizza Dough in Under an Hour"},"content":{"rendered":"

Pizza has been a long-standing favorite in our house. And while we have our beloved Saturday night pizza nights with our deep-dish sourdough pizza<\/a>, sometimes we want to do a quick weeknight pizza. With our once-a-month sourdough routine<\/a>, I don\u2019t often have sourdough ready during the week to whip up a crust that way. However, we have found the perfect solution. This quick einkorn pizza dough is a game changer for getting a simple yet delicious pizza dinner on the table in no time!<\/p>\n

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For the Love of Pizza<\/h2>\n

When I was a kid, long before our homesteading and from scratch cooking days, my mom had a system called \u201cdinner nights\u201d. Each night of the week, a different person of the family was assigned to choose and cook dinner that night. Well, no surprise but one of my go-to dinner choices were pre-made Boboli Pizza crusts. I would add my own sauce, cheese, and toppings and in my 10-year-old mind, I had just cooked up the most gourmet, homemade dinner you could imagine.<\/p>\n

Pizza was always a favorite. Normally my meal of choice for birthdays and special occasions. After getting married, I decided that a weekly pizza night should be a thing and it was time to learn how to make it all, crust included, from scratch. While we\u2019ve tested a variety of recipes over the years, this einkorn pizza dough for weeknights or lunches along with deep-dish sourdough pizza<\/a> for Saturday pizza night, have become our two mainstays.<\/p>\n

Why Einkorn?<\/h2>\n

Einkorn is an heirloom variety of wheat and is the only form of wheat that\u2019s never been hybridized. It has a weaker gluten which makes it easier to digest and lacks the gluten proteins that can trigger a reaction to gluten<\/a>. Additionally, einkorn also stands out in its nutritional profile compared to modern day wheat varieties. It is higher in protein and lower in carbohydrates while being rich in carotenoids, phosphorus, vitamin B6, potassium, antioxidants and amino acids.<\/p>\n

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Einkorn actually translates to \u201cone kernel\u201d, which refers to the way it grows. It more closely resembles rice or orzo than modern wheat, with only one grain per spikelet. The beauty of einkorn is that even with all of these amazing properties, it still tastes great with a nutty flavor and silky texture. Einkorn also works extremely well in baking from scones to bread to pizza dough, you can\u2019t go wrong. <\/p>\n

We like to purchase einkorn berries in bulk and grind the berries as needed in our manual grinder. Our favorite source is from Janie\u2019s Mill<\/a>, a local organic mill here in the Midwest.<\/p>\n

Key Ingredient to Quick Einkorn Pizza Dough \u2013 Instant Yeast<\/h2>\n

In order to make this einkorn pizza dough in less than an hour, the secret ingredient is quick rise or instant yeast. This is different from the standard active dry yeast. The main difference between instant yeast and active dry yeast is that instant yeast has been dried more quickly and milled into smaller particles. This means that it dissolves and activates faster. Unlike active dry yeast that needs to be dissolved in water, instant yeast can be mixed directly into your ingredients.<\/p>\n

In this einkorn pizza dough, adding instant yeast results in a perfectly fluffy crust with very little wait time for rising and eliminates the need to pre-bake the crust.<\/p>\n

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What Else is Needed for Einkorn Pizza Dough?<\/h2>\n

The einkorn flour and instant or quick rise yeast are the 2 main ingredients in this recipe, the only other things that you need are sugar, salt, water, and olive oil to make the perfect einkorn pizza dough.<\/p>\n

In terms of equipment needed for this recipe, that\u2019s basic too. You just need two pans to cook the pizza on \u2013 our favorite method is to use two 12\u201d inch cast iron pans. However, a pizza stone or cookie sheet would work as well. Just make sure to grease thoroughly or use parchment paper so it doesn\u2019t stick. You could use a rolling pin, but I actually prefer to just use my hands to roll out.<\/p>\n

Einkorn Pizza Dough FAQ\u2019s<\/h2>\n

How much does this recipe make? <\/h3>\n

This recipe yields 2 medium-large pizzas. We roll them out to be 12\u201d in diameter. However, if you like a thicker crust, you could roll it out into a smaller crust, just bake longer to compensate for the thicker crust.<\/p>\n

Can you freeze the einkorn pizza dough? <\/h3>\n

Yes! This pizza dough freezes beautifully. After forming the dough into 2 balls simple freeze in Ziploc bags (we like to cover in a light layer of olive oil to stay moist). When you are ready to use, remove from the freezer and place in the fridge overnight. Before you are ready to roll out, remove from fridge to allow it to get to room temperature, roll out and cook according to the instructions in this recipe.<\/p>\n

Do you need to pre-bake the crust? <\/h3>\n

No! Another time saving feature about this quick einkorn pizza dough. You do not need to pre-bake the crust. After it is rolled out, top as desired and bake!<\/p>\n

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Do you have to use Einkorn flour? <\/h3>\n

Nope. This recipe will work fine with any wheat flour. We\u2019ve found that einkorn tends to use a little more flour than other wheat varieties so just make sure you start at 4 cups and slowly incorporate wheat until the dough reaches the right consistency.<\/p>\n

Favorite toppings? <\/h3>\n

This is totally up to you! Einkorn pizza dough does make a nice hearty pizza dough so you can feel free to load it up with whatever toppings you\u2019d like while still having a perfectly hand holdable slice of pizza. Our favorites lately have been using all of the tomato sauce or pesto we\u2019ve preserved from our garden and topping it with a combination of our mozzarella and shredded cheddar cheese with whatever meat and garden veggies we have on hand \u2013 green peppers, tomatoes, mushrooms, sausage or pepperoni \u2013 you can\u2019t go wrong!<\/p>\n

Enough talking, on with the recipe \u2013 The perfect weeknight Einkorn Pizza Dough!<\/p>\n

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Einkorn Pizza Dough Recipe<\/strong><\/h2>\n
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