Quick and Easy Einkorn Pizza Dough Recipe

This Einkorn Pizza Dough recipe is quick and easy and makes the most delicious crust! It’s a delectable balance of crispy and chewy. We make pizza or calzones every Sunday, so this recipe has been perfected by trial and error. Get our recipe with two preparation options and our recipe for Calzones!

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Tips For the Best Einkorn Pizza Dough Recipe

Einkorn is a little different than other types of wheat. We’ve shared our best tips and tricks to help you learn how to use Einkorn more quickly.

If you’re wondering, “What is Einkorn flour?” Our post about it will answer your questions.

• If the dough seems too wet, let it sit for 10 minutes, and then check again.
• If it’s still too tacky to handle, add 1/4 cup more flour and combine slowly just until it’s incorporated.
• Let it sit for 5 minutes and check again. If necessary, add another 1/4 cup, but not more.
• Adding too much flour will make it dry which makes it not turn out as nice.
• Einkorn flour is requires little to no kneading. In fact, it doesn’t like kneading.
• Over-kneading and over-mixing Einkorn products will cause them to collapse when they are finished baking.
• Cover the dough with plastic wrap or a tight-fitting lid to keep it moist and prevent a “skin” from forming on top.
• I brush the top of my dough with olive oil and let it rise in my bread machine.
• If you like Pan Pizza, use a 10″ Cast Iron Skillet or baking pan.
• If you want to freeze it for later, let it double in size, then gently punch it down, shape it into a ball, gently flatten the top, wrap it in freezer paper, and place it in the freezer.
  • To use it: allow it to thaw at room temperature, shape it into the crust(s) you want, and allow it to rise for one hour or until doubled. Use as usual.

Einkorn Pizza Dough Recipe Ingredients

Makes 2 – 12” Thin Crust Pizzas or 1 Medium Thickness Pizza.

• 1 tsp active dry yeast
• 1 cup (240g) warm water (105 – 115 degrees)
• 1 tsp. (4g) real salt
• 3 1/2 cups (464g) 3 Cups Flour for the crust, 1/2 cup in case the dough is wet, and for rolling out the dough.
• 1 Tbs Extra Virgin Olive Oil
• Cornmeal for dusting the baking sheet

Toppings of your choice: We use shredded cheese, pepperoni, bell peppers, spinach, onions, mushrooms, bacon, ground sausage, or ground beef. You can use just anything you have on hand or that you enjoy.

Instructions

1. In a large bowl, stir the yeast and warm water until dissolved.
2. Add one cup of the flour, stirring just until combined.
3. Let the yeast mixture sit for 10 minutes in a warm area.
4. Add the rest of the flour to the yeast mixture, and add the salt on top of the flour.
   • Salt will retard yeast, so don’t place it directly onto the yeast mixture, but on top of the flour before combining.
5. Mix just until combined with your favorite hand mixing tool or a stiff spatula.
6. Add the olive oil and mix until it holds together well in a ball.
7. Add extra flour, 1/4 cup at a time, if it’s still sticky.
8. Turn out onto your kneading surface and knead it for 2-3 minutes.
   • You can lightly dust the surface with flour if needed. I find the olive oil keeps this from being necessary.
9. Place the dough in a lightly oiled bowl and turn it to coat all sides. 
10. Cover the bowl with plastic wrap or lid and let the dough rise in a warm, draft-free place for 2 hours or until the dough doubles in size.
11. I use my bread machine on the raise dough setting.
    • If you want to do this, place the dough in the pan and brush the top and sides with olive oil.
12. Gently punch down the dough.
    • If you’re making two thin-crust pizzas, divide the dough into two even balls.
    • If you’re making one pizza with the crust, you do not need to divide it.
13. Use your fingers and hands to press the dough into a circular shape or the shape of your pan.
14. Preheat oven to 425 degrees F
15. Sprinkle the baking pan with cornmeal just to lightly cover the entire surface.
16. Place the dough on the pan and press the dough into a 12” circle(s) and your desired thickness.
    • Form the edges by pinching up the crust so it will hold your toppings.
    • If you can use a rolling pin on your pan, you can use one.
17. If the dough tears, gently pinch the edges of the tear together and continue.
18. Spread pizza sauce over the entire crust and add all your favorite toppings.
    • We add cheese last to hold the toppings on better, but you can add it before the toppings if you prefer.
19. Bake at 425⁰ for 12-15 minutes or until desired brownness is reached.

Alternative Method for Einkorn Pizza Dough:

1. Follow steps 1 – 15 above
2. Lightly flour a work surface; do not flour the top of the dough, just the surface.
3. Use a rolling pin to roll the dough into a 12” circle(s) and your desired thickness. If it sticks to the surface, dust the surface, not the dough, with a little more flour. 
4. If the dough tears, gently pinch the edges of the tear together and continue.
5. Gently place the dough onto your baking sheet.
6. Use a spoon to spread the entire crust with pizza sauce and add all your favorite toppings.
   • We add cheese last to hold the toppings on better, but you can add it before the toppings if you prefer.
7. Bake at 425⁰ for 12-15 minutes or until desired brownness is reached.

You May Also Enjoy

Mastering Einkorn Sourdough Starter: A Guide for Family Bakers

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Light & Fluffy Einkorn Pancakes

QUICK AND EASY EINKORN PIZZA DOUGH RECIPE

This Einkorn Pizza Dough is quick and easy and makes the most delicious crust! It’s a delectable balance of crispy and chewy. We make pizza or calzones every Sunday so this recipe has been perfected by trial and error. Get our recipe with two preparation options and our recipe for Calzones!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Einkorn, Einkorn Flour, Einkorn Pizza Dough, Einkorn Recipes

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Rising Time: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

Servings: 2 Thin Crust 12″ crusts or 1 Medium Thickness or Pan Pizza Crust

Calories: 81kcal

Ingredients

• 1 tsp active dry yeast
• 1 Cup (240g) warm water (105-115 degrees F)
• 1 tsp (4g) real salt
• 3 ½ cups (464g) 3 Cups all-purpose Einkorn Flour Total 3 cups for the Crust and then 1/2 cup is in case dough is wet an you need to add more flour to the crust and for use in rolling out the dough.
• 1 Tbs Extra Virgin Olive Oil
• Cornmeal For dusting the tray
• Toppings! We use shredded cheese, pepperoni, bell peppers, spinach, onions, mushrooms, bacon, ground sausage, or ground beef.

Instructions

INSTRUCTIONS

• In a large bowl, stir the yeast and warm water until dissolved.
• Add one cup of the flour, stirring just until combined.
• Let the yeast mixture sit for 10 minutes in a warm area.
• Add the rest of the flour to the yeast mixture, add the salt on top of the flour.

  Salt will retard yeast so don’t place directly onto the yeast mixture but on top of the flour before combining.
• Mix just until combined with your favorite hand mixing tool or a stiff spatula.
• Add the olive oil and mix until it holds together well in a ball.
• Add extra flour, 1/4 cup at a time, if it’s still sticky.
• Turn out onto your kneading surface and knead it for 2-3 minutes.

  You can lightly dust the surface with flour if needed. I find the olive oil keeps this from being necessary.
• Place the dough in a lightly oiled bowl and turn it to coat all sides. 
• Cover the bowl with plastic wrap or lid and let the dough rise in a warm, draft-free place for 2 hours or until the dough doubles in size.
• I use my bread machine on the raise dough setting.If you want to do this, place the dough in the pan and brush the top and sides with olive oil.
• Gently punch down the dough.

  If you’re making two thin crust pizzas, divide the dough into two even balls.

  If you’re making one pizza with the crust you do not need to divide it.
• Use your fingers and hands to press the dough into a circular shape or the shape of your pan.
• Preheat oven to 425 degrees F
• Sprinkle the baking pan with cornmeal just to lightly cover the entire surface.
• Place the dough on the pan and press the dough into a 12” circle(s) and your desired thickness.

  Form the edges by pinching up the crust so it will hold your toppings.If you can use a rolling pin on your pan, you can use one.
• If the dough tears, gently pinch the edges of the tear together and continue.
• Spread pizza sauce over the entire crust and add all your favorite toppings.

  We add cheese last to hold the toppings on better but you can add it before the toppings if you prefer.
• Bake at 425⁰ for 12-15 minutes or until desired brownness is reached.

Alternative Method

• Follow steps 1 – 15 above
• Lightly flour a work surface, do not flour the top of the dough just the surface.
• Use a rolling pin to roll the dough into a 12” circle(s) and your desired thickness. If it sticks to the surface, dust the surface, not the dough, with a little more flour. 
• If the dough tears, gently pinch the edges of the tear together and continue.
• Gently place dough onto your baking sheet.
• Use a spoon to spread the entire crust with pizza sauce and add all your favorite toppings.

  We add cheese last to hold the toppings on better but you can add it before the toppings if you prefer.
• Bake at 425⁰ for 12-15 minutes or until desired brownness is reached.

Notes

See Post For Tips 

See Post For Calzone Recipe

Nutrition

Nutrition Facts

QUICK AND EASY EINKORN PIZZA DOUGH RECIPE

Amount per Serving

Calories

 

81

Calories from Fat 63

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Sodium

 

1172

mg

51

%

Potassium

 

58

mg

2

%

Carbohydrates

 

2

g

1

%

Fiber

 

2

g

8

%

Protein

 

2

g

4

%

Vitamin C

 

1

mg

1

%

Calcium

 

6

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Einkorn Calzone Recipe

Makes 6 Calzones

Ingredients

Pizza dough

Fillings of your choice: We use shredded cheese, pepperoni, bell peppers, spinach, onions, mushrooms, bacon, ground sausage, or ground beef. You can use just anything you have on hand or that you enjoy.

Instructions

1. Prepare the pizza dough as directed above in steps 1 – 11.
2. Lightly flour a work surface; do not flour the top of the dough, just the surface.
3. Preheat oven to 425 degrees F
4. Sprinkle the baking pan with cornmeal just to lightly cover the entire surface.
5. Gently roll the dough into a 12-14″ roll and divide the dough into 6 even pieces.
6. Lightly flour a work surface; do not flour the top of the dough, just the surface.
7. If the dough sticks to the surface, dust the surface, not the dough, with a little more flour. 
8. Use a rolling pin to roll one into a 6″ circular shape.
   • I say “circular shape” because I just don’t seem to be able to get perfect circles.
9. If the dough tears, gently pinch the edges of the tear together and continue.
10. Use a spoon to spread pizza sauce onto the bottom half of the dough.
11. Add the filling.
12. Fold the top half over the bottom half and crimp the edges to close.
13. Place the filled calzone on the cornmeal-lined baking sheet.
14. Repeat with each piece of dough.
15. Once all the calzones are placed on the baking sheet, brush their tops with olive oil.
16. Bake at 425 for 20-25 minutes or until the crust is desired brownness. Check their bottoms to be sure they don’t burn before the top browns.
17. Remove from oven and transfer calzones to a cooling rack.
18. Allow to cool for 15 minutes before eating to avoid burning your mouth.

We hope you enjoy this Einkorn pizza dough recipe as much as we do. Have fun making pizza and calzones with the entire family.

Be sure to check out our other Einkorn Recipes for delicious meals and desserts.

As always, we’re here to help.

You May Also Enjoy

Mastering Einkorn Sourdough Starter: A Guide for Family Bakers

John Wayne Casserole with Einkorn Crust: Classic, Easy, and Delicious

Tasty Einkorn Tortillas Recipe Made Fast and Simple

Light & Fluffy Einkorn Pancakes