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I make a lot of homemade pizza, and for years now I've 100% whole grain crusts with store bought whole wheat or whole spelt flour. Now, with my new grain mill, I've tested and discovered which varieties of wheat are my absolute favorite - and I've put them to the test in my pizza crusts as well. You can also get whole einkorn flour online from my favorite website - Breadtopia. Spelt flour is a nice alternative, and you can find that in most grocery stores. Making the pizza crust with sourdough gives it a lovely taste and texture that doesn't compare to when I used to make my pizza dough with active dry yeast.
I've detailed two of my favorite topping combinations below, one of which features my dad's homemade pepper jelly (recipe he uses here). He uses his home grown bell peppers and jalapeños, and it's totally addictive on pizza or just with vegan cheese and crackers. Now for the fun part! Anyone who subscribes to the blog in the next week (or if you're already subscribed...) will be entered into a giveaway for a jar of my dad's pepper jelly! Trust me, it's worth it! Subscribe by 11:59 pm on next Thursday, October 1 for a chance to win. Now onto the recipe!
Whole wheat einkorn sourdough pizza:
I like to make 4 personal pizzas from this recipe, but you can just as easily make 1 large pizza, which I have done many times.
75g sourdough starter
10g maple syrup
10g olive oil
400g whole wheat einkorn flour, plus more for working with the dough*
Optional: corn meal for sprinkling
*I have also made this recipe with spelt flour, which works really nicely as well! This might also be easier to find. If you can't find spelt flour, you can also use any whole wheat flour that you find in your store.
Whisk the sourdough starter, maple syrup, and olive oil into the water until it is fully combined, with no chunks of starter.
Add the flour and sprinkle the salt over the top. Use a spatula to combine all of the ingredients until it makes a cohesive dough. Knead for about 5 minutes, until the dough is smooth and supple. Form this dough into a round bowl and place back into your bowl. Cover the bowl with plastic (I use these reusable bowl covers from Breadtopia but plastic wrap will do) and leave at room temperature overnight to ferment and rise.
Divide the dough equally into 4 portions and shape into balls - you should have 4 balls around 160-170 grams each. Leave the portioned dough to rest covered either at room temperature (up to 2 hours) or in the refrigerator until ready to use, anywhere from 6 hours to 3 days.
Preheat your pizza stone(s) in the oven at 500 F for at least 25 minutes. Alternatively, if you don't have a pizza stone, preheat the pan you will use to bake the pizzas for at least 15 minutes.
Optional: Cut parchment paper to the size you will make your pizza crusts. This makes it easy to slide the pizzas onto the stone or lift them onto your preheated baking pan. Alternatively, you can slide the crust directly from your peel onto the pizza stone, but I find this more difficult and when it goes wrong, it goes really wrong.
Place your dough on a well floured surface. With floured hands, shape each portioned dough into an individual pizza, or make one big pizza. The dough should be about 1/4-1/2 inch thick. Optional: sprinkle a light layer of corn meal onto the parchment paper. Place the dough onto the parchment paper onto the pizza peel,
With the dough on the parchment paper, add your desired toppings - see below for two of my favorite combinations.
Slide your pizza, on the parchment paper, onto your preheated pizza stone. If you are using a baking pan, lift the parchment paper and place the pizza onto the preheated pan.
Bake the pizza for 10-12 minutes, until the crust is starting to brown.
Two ideas for topping:
Pepper jelly (I use my dad's homemade!), dollops of your favorite soft spreadable vegan cheese (I like Conscious Cultures Barncat or Maverick - other good options would be Miyoko's Double Cream Chive or Kite Hill chive cream cheese), and pesto drizzle (recipe here).