Einkorn Dough Pizza

Travel back in time with Einkorn Dough, a culinary treasure that traces its roots to the Stone Age, believed to be the earliest form of wheat cultivated by mankind. Its name, “one grain” in German, accurately reflects how it grows with single, small grains along the shaft, setting it apart from modern wheat varieties. Often overshadowed due to its small size and lower yield, einkorn is experiencing a well-deserved resurgence as more people with gluten sensitivities find it to be a digestible alternative. The dough crafted from this ancient grain boasts a unique character, offering a delightful and flavorful pizza experience. As you delve into the realm of einkorn, you’ll notice its distinctive qualities, including its gentle elasticity and ease of handling, making it a delightful option for pizza enthusiasts. Let this culinary gem transport you to a time when simplicity and natural flavors reigned supreme, and embark on a pizza-making adventure with Einkorn Dough.

INGREDIENTS:

• 2.3 grams (¾ teaspoon) active dry yeast
• 70 grams (¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
• 453 grams (3¾ cups) einkorn flour, preferably Jovial
• 202 grams (¾ cup plus 1 tablespoon) ice water
• 14 grams (1 tablespoon) fine sea salt

PREPARATIONS:

1. Dissolve active dry yeast in warm water, whisking vigorously for 30 seconds.
2. Combine einkorn flour, ice water, and yeast-water mixture in a stand mixer with the dough hook.
3. Mix the dough until it comes together around the hook.
4. Add salt and mix to combine.
5. Knead the dough for 2 to 3 minutes until smooth.
6. Cover the dough with a damp dish towel and let it rest at room temperature for 1 hour.
7. Cut and weigh the dough into two 13-ounce balls.
8. Form the dough into balls and refrigerate for 24 hours.

YIELD:

• About 26 ounces (740 grams) of dough, enough for 1 pizza

SPECIAL INSTRUCTIONS:

• Ensure the yeast dissolves in the warm water and foams; discard if it does not.
• Be gentle with the dough as it is less elastic than other doughs.
• Let the dough rest at room temperature for an hour to develop its flavors.

TIPS:

• Einkorn Dough is a great option for those seeking an ancient grain alternative.
• Avoid overstretching the dough to prevent tearing.

As we conclude this journey with Einkorn Dough, we celebrate the revival of an ancient grain that encapsulates the essence of the past in every bite. This unique dough takes us back to the Stone Age, where simplicity and natural flavors ruled the culinary landscape. Today, it stands as a delightful alternative for those seeking a more digestible option due to gluten sensitivities.

The einkorn wheat, aptly named “one grain,” showcases its single, small grains along the shaft, contrasting the clustered grains of modern wheat. Often overlooked due to its lower yield, einkorn now resurfaces, capturing the attention of pizza enthusiasts looking to explore new tastes and textures.

Crafting einkorn dough requires a gentle touch, as it is less elastic compared to other dough varieties. However, its pliability and ease of handling make it a joy to work with, forming a perfect canvas for creating delightful pizza crusts.

Allowing the dough to rest for an hour at room temperature provides an opportunity for the flavors to develop and harmonize. This simple step enhances the overall taste of your pizza, elevating it to a level of distinction.

As you indulge in the delicious einkorn pizza crust, savor the centuries of history embedded in every bite. The einkorn dough encapsulates the essence of an era when ancient grains nourished civilizations and formed the heart of culinary traditions.

Whether you choose to enjoy Einkorn Dough with classic pizza toppings or experiment with innovative flavors, let its nutty, slightly sweet profile delight your taste buds and evoke a sense of connection with the past.

In this culinary journey, we invite you to explore the forgotten past and relish the unique experience that Einkorn Dough brings to your pizza-making endeavors. May this ancient grain pave the way for more culinary exploration, connecting us with the roots of our food heritage.