We notice you are using an outdated browser that may prevent you from viewing this site properly.

Please update to the latest version of Internet Explorer, Chrome, Firefox or Safari to access this site. Thank you.

Sprouted Einkorn Deep-Dish Pizza

Sprouted Einkorn Deep-Dish Pizza

delicious deep cheese broccoli dish pizza

Our staff has a crush on a new jovial product! It’s our Sprouted Einkorn Flour. This product is as new to us as it is to you, so we are getting familiar with it in our test kitchen these days. We have to say, the flavor is so good and just as Carla said in her cookbook, sprouted einkorn flour will add yet another dimension in flavor to your baking.

delicious deep cheese broccoli dish pizza

Einkorn pancakes and pizza dough are the two most frequently viewed recipes on our website, so first we developed a delicious sprouted einkorn pancake recipe, and then we excitedly turned our attention to pizza. Here are few things that we’ve learned so far:

  • Einkorn’s already weak gluten becomes a bit harder to work with when sprouted, so we would recommend using sprouted flour once you have a good handle on how to work with einkorn all-purpose and whole grain flours.
  • Sprouted einkorn flour will be even less elastic than whole grain einkorn flour, so we prefer a deep-dish pizza because the dough is harder to work with, but also because it is so flavorful, we wanted a lot of crust!
  • Sprouted flour is 100% whole grain and does not crisp up in the same way as pizza dough made with all-purpose flour, so pre-baking the crust will allow the pizza dough to bake up perfectly without concern of burning the toppings.
  • Sprouted flour pizza can be made with active dry yeast or einkorn sourdough, the choice is up to you. (The starter does not require refreshing with sprouted flour before mixing the dough.)

delicious deep cheese broccoli dish pizza

Sprouted Einkorn Deep-Dish Pizza

Makes two 10-inch pizzas

For the Dough:

For the Toppings:

  • 2 tablespoons extra virgin olive oil, plus more for greasing the pan
  • ½ small onion, minced
  • 1 garlic clove, minced
  • 2 cups (18 oz.) jovial crushed tomatoes
  • 1 tablespoon tomato paste
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • salt to taste
  • 3 cups (24 oz.) shredded mozzarella cheese
  1. MAKE THE DOUGH: In a large bowl, mix together the water, yeast or starter, and 1 cup (84 g) of the flour.
  2. If you are baking with yeast, let stand for 15 minutes until the mixture begins to bubble.  If you are baking with sourdough starter, there is no need to let the dough stand.
  3. Add the remaining 3 cups (252 g) of flour, then sprinkle the salt on top. Mix with an einkorn kneading tool or stiff spatula until the flour is absorbed. Add the oil and mix to combine.
  4. Cover the bowl tightly with plastic wrap. If you are baking with yeast, let the dough rise for 90 minutes. If you are baking with sourdough starter, let the dough rise for 8 to 10 hours.
  5. MAKE THE TOPPING: Heat the oil on medium heat in a large saucepan. Add the onion and garlic and cook for 1 minute, being careful not to let it brown. Add the tomatoes, oregano, and basil. Salt to taste and cook uncovered for 15 to 20 minutes.
  6. Preheat the oven to 500ºF.
  7. Lightly grease a baking sheet with oil. Divide the dough into two pieces. Roll each piece into a tight ball and place on the prepared baking sheet.  Cover the dough with lightly oiled plastic wrap and let rest for 15 minutes.
  8. Place one teaspoon of olive oil in a 10-inch deep-dish pizza pan or cast iron pan. Next place a ball of dough on top of the olive oil and gently press the dough from the center to the edge of the pan and 1 inch up the sides.
  9. Place pan in the oven and pre-bake dough for 10 minutes. After 10 minutes, remove pan from oven. Carefully layer 1 cup of sauce followed by your favorite toppings, and top off with 1½ cups of mozzarella.  Return pan to oven and bake for 10 more minutes until the edges are light brown and the cheese just begins to brown.
  10. Remove from oven and let sit for 10 minutes before serving.

Notes: Add your favorite toppings! We tested with pepperoni and blanched broccoli.



2 Responses to Sprouted Einkorn Deep-Dish Pizza

Leave a Reply

Your email address will not be published. Required fields are marked *