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pizza petit epeautre et farine de pain

Sourdough pizza with einkorn flour

A delicious recipe with a touch of einkorn.
Temps de préparation 3 heures
Temps de cuisson 15 minutes
Pour 2 pizzas

Ingrédients

  • 100 g of active sourdough starter
  • 250 g of all-purpose einkorn flour
  • 250 g of bread flour
  • 300 ml of water
  • 8 g of salt

Instructions

  • Autolyse: In a glass bowl, mix the flours and water using a danish whisk and/or your hands. Let it rest for 30 minutes.
    250 g of all-purpose einkorn flour, 250 g of bread flour, 300 ml of water
  • Add the sourdough starter and the salt. Mix to combine. Then cover and let it rest for 30 minutes.
    100 g of active sourdough starter, 8 g of salt
  • Do 4 sets of 'stretch and fold' kneading over 2 hours, so every 30 minutes.
  • Cover and let it rest at room temperature until the dough doubles in size. Do another set of 'stretch and fold' after this fermentation.
  • Wrap the bowl and let it rest in the fridge for 4 to 16 hours.
  • Preheat the oven to 450°F or 230°C.
  • Shape the dough into a circle with your hands. Place the dough in a cast iron pan, on a baking sheet, or another dish.
  • Add the sauce, cheese, and any other toppings you want for your pizza.
  • Drizzle with a bit of olive oil.
  • Bake for 15-20 minutes. You want the crust to be golden and crispy.
For your information (approximation for 1 pizza, dough only): Calories: ~800 kcal, Protein: ~25 g, Carbs: ~155 g, Sugars: ~3.5 g, Fat: ~3 g, Saturated Fat: ~0.6 g, Monounsaturated Fat: ~0.6 g, Polyunsaturated Fat: ~0.3 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: ~990 mg, Potassium: ~480 mg, Fiber: ~11 g, Vitamin A: 0 IU, Vitamin C: 0 mg, Calcium: ~40 mg, Iron: ~3 mg