Einkorn Sourdough Pizza
This recipe is based on one from Vito Iocapelli.
NOTE: This is a 3 day recipe, for Friday night pizza, begin on Wednesday. Each step will only take you a few minutes, it's really no fuss on your side, the time is for the dough to do it's own work. :)
I use Jovial brand Organic Einkorn AP flour. Please remember that all flours have their own unique personalities and you may need to adjust the final ratio's if your dough is slightly too dry or too wet.... notes on that within the recipe.
This recipe will make 1 medium/large pizza crust:
Day 1 - make the Poolish
50 g sourdough starter (does not need to be recently refreshed if strong)
50 g water (purified is best, tap can contain chlorine which reacts poorly with sourdough)
50 g Organic Einkorn AP flour (I prefer Jovial brand)
Touch of honey, just a tiny bit.
NOTE: This is a 3 day recipe, for Friday night pizza, begin on Wednesday. Each step will only take you a few minutes, it's really no fuss on your side, the time is for the dough to do it's own work. :)
I use Jovial brand Organic Einkorn AP flour. Please remember that all flours have their own unique personalities and you may need to adjust the final ratio's if your dough is slightly too dry or too wet.... notes on that within the recipe.
This recipe will make 1 medium/large pizza crust:
Day 1 - make the Poolish
50 g sourdough starter (does not need to be recently refreshed if strong)
50 g water (purified is best, tap can contain chlorine which reacts poorly with sourdough)
50 g Organic Einkorn AP flour (I prefer Jovial brand)
Touch of honey, just a tiny bit.
In a medium bowl, whisk together the starter and water until combined and frothy, whisk in the honey. Use a small rubber spatula to mix in the flour and combine well. Cover with plastic and set aside at room temperature for 1 hour. Place into fridge for 16-24 hours.
In a medium bowl, whisk together the starter and water until combined and frothy, whisk in the honey. Use a small rubber spatula to mix in the flour and combine well. Cover with plastic and set aside at room temperature for 1 hour. Place into fridge for 16-24 hours.
Day 2 - Make the Dough
Remove Poolish from the fridge and allow to sit at room temperature for 30 mins to 1 hour.
100 g water
8 g salt (I prefer Himalayan pink sea salt)
175 g Organic Einkorn flour
2.5 g high quality olive oil (it's all about taste here! I strictly use Jovial Organic Olive Oil)
Add the poolish to the water and whisk until frothy and smooth. Add the salt and mix well. Add the flour, mix well. Finally add the oil and mix well to combine.
Knead dough in the bowl a few times to make it into a smooth ball, it should not feel dry, rather slightly sticky and soft, but not too sticky that it is unworkable. I prefer to knead the dough in my hands in the bowl, not making a mess on the counter. To keep dough from sticking to your hands, rub a little water on your hands instead of flour (which will dry out your dough).
NOTE: If you find the dough dry, simply drop a little water in until it softens nicely. If it feels way too wet to work with add only a TINY sprinkle of flour until you find it workable. It's really not that finicky.
Rub some oil in the bowl, make the dough into a snug ball and roll it around in the oiled bowl to cover all sides, seal snugly with plastic wrap and set aside for 20 minutes. Place covered bowl into the fridge for 16-24 hours.
DAY 3 - Pizza Night!
2-3 hours before you want to prep dinner, remove the dough from the fridge and allow it to sit at room temperature for 30-60 mins.
Remove dough from the bowl (sprinkle with a tiny bit of flour if necessary) and rework it into a snug ball by bringing the outside edges gently underneath it, pinching to close up any openings. Place it back into the lightly oiled bowl, cover and let rest 1-2 hours at room temperature. NOTE: You'll want your pizza stone to heat at 550 for 30 mins to 1 hour, so turn oven on accordingly to your baking schedule.
Cut a piece of parchment paper to fit your stone and set it on your work surface. Lightly spray parchment with olive oil, gently scrape your dough out of the bowl, keeping the top as the "top". Place ball in center of parchment, spritz very lightly with olive oil, and using your fingers press from the center in an outward motion, gently reaching under the dough to lift and lightly stretch. You want to keep as much of that edge crust fluffy and inflated as possible. For a more Neapolitan style pizza you can use a rolling pin. Make dough your desired size and top as you like!
Slide pizza with parchment onto the hot stone (I use a flat cookie sheet to transfer it) and bake for 10 mins at 550. Enjoy!