This recipe is based on my Honey Kefir Sandwich Loaf and you can make it into sandwich loaves by adapting the instructions for bread from that recipe. You can use either spelt or einkorn flour. I choose fine ground rather than whole grains because the hull or bran of the grain contains a lectin called WGA (wheat germ agglutinin) which is highly destructive to the gut. All things considered it is always better to long ferment your breads to destroy as much of the lectin content as possible. This is why sourdough tends to be much easier on the gut than what we now think of as conventional bread.
Yields 24 – 48 rolls, depending on how you break them up.
Italian Einkorn Sourdough Pizza Crust with Kefir
- Cast iron pizza pans or pizza stones
- Kitchen Aid mixer with dough hook if you do not wish to knead by hand.
- 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
- 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