I would love to say this is my original pizza crust recipe but the truth is it has evolved with flours, three overseas moves and the constant reminder of biting into a slice of Sal’s pizza on a trip to my Dad’s home town in Mamaroneck, New York. I’m not sure how close I am to that mind blowing slice… as I can’t even eat it anymore, but my family loves it and on the rare occasion that Dad tries it he says “it’s pretty dang close.”
I make a pizza recipe every week, and lately I have adjusted it to make three pizzas and a loaf of bread for the week. But this recipe is for two 14″ pizzas. Feel free to double it for four pizzas or three and a loaf of sandwich bread. It also works to put into a brotform and let rise in the fridge for 2-3 days to make a lovely sourdough bread, and I often let the dough sour itself in the fridge for a few days to destroy the lectins and give that lovely sourdough flavor.
New York Style Einkorn Sourdough Pizza
- Cast Iron Pizza Pan or Pizza Stone
- Mixer with Dough Hook
- 4 cups einkorn flour more as needed depending on your flour and humidity
- 2 tsp pink salt
- 2 tbsp extra virgin olive oil plus more for greasing
- 2 tsp yeast in 1/2 cup warm water
- 2 tsp maple syrup
- 2 cups einkorn sourdough starter
- Combine Flour and salt in a large bowl or mixing bowl. Add the olive oil and combine with your fingers.
- Make a well in the center and add the equal parts yeast and maple syrup. Pour 1/2 cup warm water over the top and give it a swirl and leave for the yeast to consume the sugars for 10 minutes.
- Add the sourdough starter and combine, kneading until it has formed a ball. If I have a dough hook this takes about 10 minutes, if I am doing it by hand it takes closer to 30 minutes.
- It should be a little sticky but you should be able to handle it easily. If it is too wet add more flour a tablespoon at a time, if it is too dry add more water a tablespoon at a time. This is easiest in a mixer with a dough hook.
- When you have a ball, grease a bowl with extra virgin olive oil (or the mixing bowl if you don’t need it for something else) and plop the ball in, flipping it over and swirling it around until it’s covered with olive oil. Cover with cling film or a damp towel and let rest for a few hours* or in a fridge overnight for use the next day (my preferred method).
- The next day, take the dough out of the fridge a few hours before baking.
- Heat up a cast iron pizza pan or stone to 425°F in the oven
- Break the dough into 2-4 balls, depending on what you are doing with it.
- Roll out the balls on the hot pizza pans with a bit of olive oil. We like to spread them really thin.
- Add Extra Virgin Olive Oil to the tops of the crusts for baking.
- Bake in the oven at 375-380°F for 10 minutes
- Remove from oven and top to your liking. Two of my kids do not like sauce and one only likes it like focaccia so we often end up doing 2-4 individual sized pizzas.
- *If you want it the same day, it is sometimes better to increase the yeast and sugar to 3 tsp, especially if you are planning to make a sandwich loaf as well.