New member wanting to mak pizza with Einkorn

[tquest]

Hello,

I am from Belgium, a big pizza lover but no real experience making them myself.
Since I am experimenting with 'Einkorn' I was looking for some members who already baked pizza with real einkorn flour?
Sorry for my ignorance, but I will follow this article:
http://breadmakingblog.breadexperience.com/2012/04/einkorn-and-olive-oil-pizza-dough.html
Do you specialists think this is a good recipe?
Do you have any tips/trics for me?



grtz

T.

[TXCraig1]

A few people have posted here einkorn. Not a lot that I remember. You might try doing a search: http://www.pizzamaking.com/forum/index.php?action=search

[tquest]

I did a search, but couldn't actually find recepies or people trying it.
Do you think the recipe I am trying to follow is a decent one?

[TXCraig1]

I wish I could help, however that is way outside of my expertise. If I was going to try it, it would be something like that or a Pizzarium-style sough with a blend of einkorn and other flours.

norma427 posted that same link some time back. I don't know if she ever made it or not. I bet she would be interested to see you make it. She may have other insights to share.

[norma427]

tquest,

One of my posts about the Einkorn flour is at Reply 977 http://www.pizzamaking.com/forum/index.php/topic,9989.msg174813.html#msg174813 and if you or anyone is interested the next few posts are about that. 

My one other post about the Einkorn flour is at Reply 187 http://www.pizzamaking.com/forum/index.php/topic,18281.msg185667.html#msg185667  I am not sure if I posted about the Einkorn flour anymore or not.

I never got around to trying the Einkorn flour but would be interested like Craig posted if you experiment with it.

Maybe you might want to try a soaker like Jimmy and I were trying.

Norma

[TXCraig1]

Maybe you might want to try a soaker like Jimmy and I were trying.

That's what made me think of you - the recipe he posted calls for a soaker. Sounds like a good place to start.

[norma427]

That's what made me think of you - the recipe he posted calls for a soaker. Sounds like a good place to start.

Craig,

Thanks for thinking of me.  I didn't even look at the recipe tquest posted.    I quickly skimmed over what he posted just because I recalled about the Einkorn flour.  If tquest needs any help with the soaker, or the epoxy doughs Jimmy and I were experimenting with I will have to refresh my memory on that thread.

Norma

[tquest]

Thank you for the info!

Now, since I am a real newbie .... the pizza was ... bad ... very bad (al but the topping though)
So I did everything like the recipe stated but I used 'bread yeast' since I didn't got anything else ... .
Ok, the pizza tasted like bread ... I really didn't like it 

Beside that the crust was light brown, but with a darker brown inside it.
I really like my pizza's Italian style, very flat, but this one had this dark brown break-alike inside.
Maybe I had to make the pizza even more flat? (it was about 3mm thickness)
My oven is a 'regular' hot air oven, 200°C max (it has a special pizza button, but when I clicked it, all electricity in our house went down  )

So at this moment I am really disappointed, but I guess there are enough specialists here to get me on the right track? 

I guess my major mistake was to use 'bread yeast'?
Could somebody please advise me what yeast I need to use?

The second mistake was the thickness of the pizza ... guess I just need to make it more flat.

But what about the recipe I am using, is this the right way to go?
Could somebody give me a 'basic starter recipe', and instead of regular flour I will use einkorn.
I am using the following guide btw: http://breadmakingblog.breadexperience.com/2012/04/einkorn-and-olive-oil-pizza-dough.html)

[norma427]

tquest,

You said you did everything the recipe stated.  How did the biga or soaker go?  What brand of bread yeast did you use?  The recipe calls for the use of IDY. 

What do you mean by a basic starter recipe?

Norma

[tquest]

Hm, need to check that at home, it was IDY, I will let you know.
So well, from my experience ( ) i went pretty good ... (but what do you need to know exactly?)
ok, it was a bit too sticky at the beginning, so I added more flour, which made it better to handle.
Well, since I am a starter, I just wondered if the recipe I followed (http://breadmakingblog.breadexperience.com/2012/04/einkorn-and-olive-oil-pizza-dough.html) is a good base for let's say NY style pizza.

[charbo]

The recipe is adapted from a whole grain recipe in Reinhart’s Whole Grain Breads.  Are you using whole grain einkorn flour?  If so the moderator should probably move this thread to the Specialty Grain section. 

You say the cooked pizza was darker on the inside than the outside.  Are you sure it was done?  Was there a layer of white bread flour on the exterior?

I have two problems with the adaption: (1) There is no warm-up period after removing the balls from the refrigerator.  (2) The mixing/kneading regimen is not conducive to the formation of air pockets.

Try not to add much flour during kneading.  There is nothing wrong with using bread yeast.  Maybe you just don’t like whole grain pizza.

[norma427]

Hm, need to check that at home, it was IDY, I will let you know.
So well, from my experience ( ) i went pretty good ... (but what do you need to know exactly?)
ok, it was a bit too sticky at the beginning, so I added more flour, which made it better to handle.
Well, since I am a starter, I just wondered if the recipe I followed (http://breadmakingblog.breadexperience.com/2012/04/einkorn-and-olive-oil-pizza-dough.html) is a good base for let's say NY style pizza.

tquest,

I just wondered what the biga or soaker looked like when you made it.  charbo is right that you don't want to add too much extra flour.  I really don't think that would be a good recipe for a NY style pizza.  I think it looks like a much thinner pizza.  That is a high hydration dough in my opinion and working with high hydration doughs is not the easiest thing to do.

Norma

[tquest]

Hello,

This is the flour:
https://www.amazon.co.uk/gp/product/B009F7HXWW/?tag=pmak-20
Organic whole grain, so I -guess- I can use this flour to bake a pizza?
I don't know about the hydration though ... . Will this be too hard for a first time you think?

So the pizza was indeed darker on the inside then on the outside ... maybe that is because of the whole grain, I don't know :/
I think I do like whole grain pizza, never tried it, but I am eating only whole grain products, so why not pizza :p
Be aware that I am only using a regular oven ... .

If you could maybe give me some easy instructions on how to prepare things, I can make pictures of all steps.

(thank you for all your inputs btw!)

[norma427]

tquest,

I don't know if the Einkorn flour you are using has the same protein amount as the jovial Einkorn flour, 
http://jovialfoods.com/einkorn-flour.html or if it is milled to the same size.  In the recipe you referenced at http://breadmakingblog.breadexperience.com/2012/04/einkorn-and-olive-oil-pizza-dough.html it says to add 56.5 g of bread flour to the final dough.  Did you do that or did you want to keep your dough all Einkorn flour? 

Since I never used any Einkorn flour I really don't know what to tell you to try.

Norma

[JimmyG]

tquest,
I purchased Jovial brand here in the states a few weeks back and have had no problems. Its a little lower in protein so you may want to fortify it with either a wheat gluten or a higher protein flour. It says on the package that this flour is imported from Italy and is very finely ground, so it maybe closer to what Bonci has been using and referring to in his recipes. If found this brand in Vitamin Cottage at nearly $5.99/kg. I've used it in bread, a high hydration focaccia and pancakes with no problems, preforms like normal low protein AP flour. It tastes like a cross between AP and whole wheat flour. In short, you may want to check into seeing if finely ground einkhorn wheat is available to you as that may improve your pizza making success. I attached some photos of the flour and packaging below as examples. The photo with three flours is Einkhorn on the left, then AP and lastly fancy durum for comparison.
Good luck,
Jim

[charbo]

The Jovial website indicates that the flour is 80% extraction, so it should be easy to work with.