Einkorn Sourdough Cast Iron Pizza
This is LIFE-CHANGING PIZZA because you will never again have to worry about how unhealthy your favorite pizza is. In this recipe, we use freshly ground ancient grains, which means the dough is chock full of nutrition and minerals, and we use natural sourdough starter to make it even more digestible. Never thought you could have "healthy" pizza? Think again because this recipe fits the bill and will satisfy every family member!
If you want to learn why grinding your flour and using natural sourdough instead of store-bought yeast is so important, check out the All About Wheat page on my website.
Life-Changing Sourdough Cast Iron Pizza
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Ingredients List:
MAIN DOUGH
1 cup active sourdough starter
1 cup water
2 cups einkorn wheat berries (or any other ancient grain wheat berries you like), freshly ground
1 tbsp cane sugar
1 tsp sea salt
Olive oil for coating
All-purpose einkorn flour, as needed
SAUCE
A jar of your favorite pizza sauce (make sure it doesn't contain awful seed oils or strange ingredients!)—we like Rao's Pizza Sauce.
CHEESE
Freshly ground mozzarella and/or cheddar cheese. We buy pre-shredded cheddar cheese from The Family Cow because it is the best quality. We shred our mozzarella - this is the brand we use, but any organic mozzarella cheese will do.
Instructions
Feed sourdough starter the night before
Discard spent sourdough starter, leaving about 1/2 cup behind to feed.
Add 1/2 cup flour and 1/2 cup water and stir to combine.
Let sit overnight.
-- The Next Morning --
Grind wheat berries
We use our VitaMix blender for grinding, but we recommend using a WonderMill Grain Mill for the best results.
Note: We keep our wheat berries in the freezer to minimize heat damage from the blender, and we keep an extra VitaMix canister to use only with dry ingredients.
Form dough ball
Whisk to combine 1 cup active sourdough starter with about 1 cup water.
Add freshly ground flour and stir to form a shaggy dough ball.
Add 1 tbsp cane sugar and 1 tsp sea salt.
Transfer to a mixer and knead with a dough hook for 2 minutes.
Shape into a ball and lightly coat with olive oil.
Cover and let rest for 6-8 hours.
-- That Afternoon / Evening --
Finish dough
Punch down the risen dough ball and lightly flour.
Transfer the dough ball to a mixer and knead for 1-2 minutes, adding flour as needed to achieve the right consistency.
Split the dough ball into two balls.
Prepare pizzas
Lightly butter a 10-12" cast iron skillet.
Press the dough ball evenly into the skillet.
Use a dough docker or fork to press holes into the dough to prevent air pockets.
Spread about 1/2 cup pizza sauce onto dough.
Add about 1-2 cups shredded cheese.
Bake pizza
Bake pizza at 425° for 17-20 minutes, until cheese is lightly browned.
Remove pizza from skillet onto cutting board, then cool for 5 minutes before slicing.
Repeat the process for the second pizza ball.