Italian Einkorn Sourdough Pizza Crust (With Kefir)

Italian Einkorn Sourdough Pizza Crust (With Kefir)

This post is a LONG time coming for some people.  I don’t really post a lot of my grain recipes because I don’t eat grains.  But I have had friends ask for this often enough that I thought I should include it in my recipes.  I make this recipe every week, and lately I have adjusted it to make three pizzas and a loaf of bread for the week.  But as I haven’t mastered that… I will just include this basic recipe which can be made into pizza crusts or loaves of sandwich bread.  It also works to put into a brotform and let rise in the fridge for 2-3 days to make a lovely sourdough bread.

 

Italian Einkorn Sourdough Pizza Crust with Kefir

Brenna May
This can either be a same day or an overnight recipe. The latter allows the einkorn to ferment properly to destroy lectins and I will use this method if I have the time to let it rest in the fridge overnight or up to three days. In all honesty, two to three days will yield a much softer bread. This recipe doubles as a bread loaf and the kefir helps it to stay soft and moist for longer.
Prep Time 1 hr
Cook Time 20 mins
3 - 14 hours resting time 12 hrs
Course Dinner, Lunch
Cuisine American, European, Italian, New York
Servings 3 pizzas

Equipment

  • Cast iron pizza pans or pizza stones
  • Kitchen Aid mixer with dough hook if you do not wish to knead by hand.
  • oven

Ingredients
  

  • 4 cups einkorn
  • 2 tsp pink salt
  • 2 tbsp extra virgin olive oil
  • 2 tsp raw honey or maple syrup
  • 2 tsp dry active yeast
  • 1/2 cup non-chlorinated water
  • 1 cup milk kefir
  • 1 cup einkorn sourdough starter 50/50 hydration
  • *Extra einkorn flour or water for troubleshooting as the needs can change depending on humidity

Instructions
 

  • Combine Flour and salt in a large bowl or mixing bowl.  Add the olive oil and combine with your fingers.
  • Make a well in the center and add the equal parts yeast and maple syrup.  Pour 1/2 cup warm water over the top and give it a swirl and leave for the yeast to consume the sugars for 10 minutes.
  • Add the kefir and sourdough starter and combine, kneading until it has formed a ball.  If I have a dough hook this takes about 10 minutes, if I am doing it by hand it takes closer to 30 minutes.
  • It should be a little sticky but you should be able to handle it easily. If it is too wet add more flour a tablespoon at a time, if it is too dry add more water a tablespoon at a time. This is easiest in a mixer with a dough hook.
  • When you have a ball, grease a bowl with extra virgin olive oil (or the mixing bowl if you don’t need it for something else) and plop the ball in, flipping it over and swirling it around until it’s covered with olive oil. Cover with a damp towel and let rest for a few hours* or in a fridge overnight or up to two days (my preferred method).
  • The day you plan to use it, take the dough out of the fridge a few hours before baking.  
  • Heat up a cast iron pizza pan or stone to 425°F in the oven
  • Break the dough into 2 sections and fold into a ball
  • Roll out the balls on the hot pizza pans with a bit of olive oil.  We like to spread them really thin. Alternatively I plop it in the center of the hot pan and start spreading it outward with my hands until I have a pizza crust.
  • Add Extra Virgin Olive Oil to the tops of the crusts for baking. For really authentic New York Style Pizza, coat that sucker with up to a 1/4 cup extra virgin olive oil for the pre-bake.
  • Bake in the oven at 375°F for 10 minutes
  • Take out immediately and let cool a bit before adding your toppings. I like to use tomato paste and my homemade barbecue sauce for Steve and Matt but the girls prefer theirs with no sauce and a bit of mozzarella and olive oil on top.
  • When your pizzas are ready, place them back in the oven for another 10 minutes at 375°F

Notes

*My barbecue sauce and my aip barbecue sauce that doubles as a pizza sauce.
Keyword bread, cultured food, einkorn, pizza
Tried this recipe?Let us know how it was!

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