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Before I tell you all about this lovely einkorn pizza dough, I have GOT to talk to you guys about my poison ivy…
A little background:
All along the border of the woods where we live the poison ivy is prolific. It has been a thorn in my side ever since my kids were old enough to run around outside and play. This year, Reuben decided to attempt to kill it off so we could have a larger yard. He tore up the ground and I helped him level it off in preparation for planting grass. I bragged about how I had done a LOT of yard work growing up (it was my dad’s “thing” to have a nice lawn).
The next day, a couple of itchy bumps appeared on my wrist. Ah well, I thought. A few little patches won’t be much of a bother. But then, oh THEN: it spread. On my arms, legs, neck, and even in my EAR! Reuben had it pretty bad as well. He even got it on his face.
We were pretty miserable for several days. SO. MUCH. ITCHING.
If you know of any natural (AKA no Roundup) way of getting rid of poison ivy, LET ME KNOW!
Anyway. About this einkorn pizza dough:
Einkorn can be a little tricky to work with. It absorbs liquids more slowly than regular wheat flour. It likes a nice, looooong resting time. And it doesn’t necessarily like to be kneaded a lot.
If you have the time, you can let the dough rise twice before using it. If you’re like me and rarely have the time, just letting the dough rise until doubled is sufficient.
I highly, highly recommend three things when making pizza at home:
1.) Roll your pizza dough out on parchment paper. It’s a lot less messy than trying to deal with cornmeal, trust me.
2.) Rub your dough with olive oil or butter before adding the sauce. This give the crust a wonderful flavor and helps to keep it from getting soggy.
3.) Use a pizza stone to cook your pizza. Cooking your pizza on a stone in a very hot oven gives it a wonderful flavor. James actually broke mine, so I’ve been using my All-Clad baking sheet
I hope you give this einkorn pizza dough a try! Top it with homemade pizza sauce, freshly shredded mozzarella, natural pepperoni, red bell peppers, and black olives
I might have to share my recipe for a breakfast pizza someday…it’s dynamite.
Einkorn Pizza Dough Recipe
Ingredients
- 1 cup warm not hot water,
- 1 1/4 teaspoons active dry yeast look out: other yeasts contain additives!,
- 1 teaspoon real salt
- 3 1/2 cups all-purpose einkorn flour
- 2 tablespoons extra virgin olive oil
Instructions
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In the bowl of a stand mixer (or large mixing bowl), dissolve the yeast in the warm water. Allow to "proof" for 5 minutes, or until yeast is foamy.
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Add the flour, salt, and olive oil. Using the dough attachment (or a wooden spoon if doing by hand), mix just until the dough comes together into a ball. Add more flour if necessary if the dough is really sticky.
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Oil a large bowl and transfer the dough ball to the bowl, turning to coat with oil. Cover with a clean dish towel and allow to rise in a warm spot until doubled, about 1 1/2-2 hours. You can speed up the process by turning your oven to 200, cancelling, and placing the dough in the oven to rise. Remove dough from oven and preheat to 500 degrees with a stone or heavy baking sheet inside.
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Gently deflate the dough and divide in half. Roll one half out on a sheet of parchment paper to about a 13-inch circle. Rub the dough with olive oil or butter and top as desired.
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Transfer the pizza, parchment paper and all, to the preheated stone/cookie sheet. Bake for about 10 minutes, or until the crust is deep golden brown on the bottom and any cheese is melted and bubbly.
Recipe Notes
**Note: A reader made this recipe and had trouble getting the yeast to activate properly. Some types of yeast need sugar to fully activate. If you have this problem, try adding 1/4 teaspoon of sugar or honey to the yeast/water mixture when activating.
Adapted from Jovial
This looks amazing! I would love to try it sometime. 🙂 Not sure if this actually works, but I've heard that putting mashed potatoes directly onto your skin helps relieve the itch of poison ivy. So sorry about that! It sounds awful.
I'd definitely be willing to give it a try! Haha! The itching is just miserable.
Tea Tree Oil dries up poison ivy better than anything (on your skin) as for the plants, goats and pigs work wonders.
Thanks for this recipe. I'm hearing more and more about einkorn flour, I'll have to try it!
please comment on why you use this type of flour. Thanks!
Thank you for the tips, Ivy! I'll have to give tea tree oil a try if I get another batch of poison ivy…hopefully not! Haha. We've seriously considered buying a goat for the poison ivy!
Yes, I love experimenting with einkorn!
Goats absolutely adore poison ivy, it does them no harm. Wethered dairy goats, neutered males would be the best bet. Neutered to avoid goat smells, dairy because they are used to human contact (particularly if bottle raised). I would recomend La Mancha goats.
I like using einkorn because it's an ancient grain that hasn't been hybridized. Einkorn has a different protein structure than modern wheat, so some people that are sensitive to wheat can consume einkorn without problems. I wanted my son's first introduction to "wheat" to be einkorn. He really enjoyed this pizza!
I might have to do an entire post about the benefits of einkorn. 🙂
Thank you so much for the tips! Besides getting a goat for killing the poison ivy, I would love to be able to milk our goats as well! Do you have any tips for raising dairy goats? 🙂
I love goats & had a goat dairy (+/-250 animals) for many years. However, not everyone is emotionally suitable to raise goats. Get one or two to see if you get along with them. They are very smart & make other animals seem retarded. That makes them more interesting but also more challenging. They are browsers like deer, not grazers. That is why they will eat poison ivy. Sheep are grazers so eat mostly grass. Goats need high strong, fences to keep them out of your garden & keep them safe. If you want to milk the goats (best milk ever) you will need to get does. Make sure you have access to a buck because they will need to be bred every year to keep the milk supply up. Baby goats are the most darling, charming animals of all. I hope they work out for you.
Thank you so much for all of the info, Bonnie! I’m not naturally an animal person, so it’s good to know I would need to brace myself. Haha! I’ve heard that chickens are a good starter animal to keep. I’d like to start there and maaaybe one day work up to goats! I’ve also heard of miniature Jersey cows, which sounds amazing! But I think they’re pretty rare around here…
This is not a how to, but a great read none-the-less: Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese https://www.amazon.com/s/ref=sr_pg_2?rh=i%3Aaps%2Ck%3Abooks+on+raising+goats&page=2&keywords=books+on+raising+goats&ie=UTF8&qid=1528874412
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Find recipe except for one thing… You forgot to mention the sugar. You need to put sugar in with the yeast. After I ruined two batches I went and looked up another recipe to learn that your recipe was lacking sugar in the yeast. Thought you might like to know.
So sorry to hear that! For some reason it worked for me without the added sugar. Perhaps we were using a different kind of yeast? I'll add a note that may need to add a small amount of sugar with the yeast to activate it.
H & H Remedies’s White Liniment is a fantastic product for poison ivy itch and drying it up faster. It has many other uses as well. Read more at http://www.handhremedies.com. Years ago I used a product called BurnOut weed & grass killer (used to be by St. Gabriel Organics http://www.milkyspore.com but it looks like Bonide makes it now. ????) It worked perfectly and FAST on the poison ivy plants and it smells great. It uses clove oil, citrus so safe for pets and people.
Thank you so much for the recommendations! I’ll have to go check them out…
Hi – Thanks for the recipe. I’m giving it a try today. If you are still having problems with poison ivy give boiling water a try. It may need a few doses but it will kill the roots.
Hope you enjoy the pizza dough! And thank you for the suggestion about killing poison ivy!
I’ve been making homemade pizza for many years, but tonight I tried it with your einkorn crust recipe. It turned out pretty well…even my husband liked it! I had trouble getting it crispy on the bottom, but I think I didn’t have the oven hot enough…I was afraid it would burn on the edges. But I think your recipe is great! It’s actually almost exactly like my regular recipe using regular unbleached flour, but in that recipe I use a whole package (2 1/4 tsp) of yeast and 3 T olive oil. I’ve never added sugar to my pizza crust dough, and I’ve never had a problem with it rising. (If that happened, I would think perhaps my yeast was old.)
Thank you for your review, Sharon! I’m so glad you guys enjoyed the pizza crust. 🙂 The hotter temperature makes for awesome homemade pizza in my experience.
50/50 vinegar and water will kill poison ivy. Use in a garden sprayer.
Thank you for the tip, Ben! I’ll have to keep that in mind if we have a poison ivy problem at our new place.
I know I’m late to the game with this post. Two things:
1. I picked up a nice sized pizza stone and wanted to share the unlikely place I found it. At a local pottery supply store. It’s a 3/4 inch slab of cordierite. It’s used in pottery kilns. I recommend driving to pick it, if possible, they are heavy. It’s pretty much shock proof. I’ve used it on my gas grill as well as my oven for pizza. To make sure the crust is crunchy I use a hand held Infrared temperature sensor to make sure the surface is hot enough (500 degrees Fahrenheit) before sliding the pizza on. When the stone is hot enough you get that same texture as the pizza shop.
2. Thank you for the Einkorn pizza dough recipe. I’m looking forward to giving it a try.
-Ross
Also modern flour has 6 chromosomes because of GMOs.einkorn has 2.your immune system doesn’t attack einkorn like it attacks regular wheat
Thank you, Kevin!
This was my first attempt baking with Einkorn flour and it turned out wonderfully! Thank you for this recipe. My dough actually did raise extremely well, almost tripled in size! I looove the taste of this grain and will be using it more often for sure!
So happy that you enjoyed it, Christine! Isn’t einkorn lovely?
What is the difference in the taste and texture of einkorn flour vs wheat flour. I didn’t see that explained anywhere and thought it was an important question to ask. I’d appreciate your answer.
Great question! I personally don’t notice a huge difference in taste…maybe a little sweeter? As for texture, einkorn doesn’t have the same type of gluten as “regular” wheat, so it isn’t as stretchy and chewy. More crumbly, I guess? Which is perfect for biscuits and muffins where you don’t want a chewy texture!
So excited to try this recipe tomorrow! One question- what do you do with any dough you don’t need to use? Can I put it in the freezer to use for later?
I can’t remember if I’ve frozen this einkorn pizza dough, but I have done it successfully with “regular” homemade pizza dough. I don’t know why it wouldn’t work with einkorn as well!