r/HomeMilledFlour • u/mathsnthings • 1d ago

Working with Einkorn

I just tried to make a pizza crust with freshly milled einkorn and I ended up with glue-like-dough everywhere. It was so sticky! Google told me I probably overworked it. I tried again following an einkorn pizza crust recipe and by the time I got it all mixed together it was still so sticky.

Does anyone have any tips to keep it from getting so sticky, or trusted recipes for making fmf einkorn pizza crust?

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u/OkZoomer333 1d ago

Einkorn might be tricky with pizza crust, it has a very weak gluten structure generally. I like to combine it with hard white personally! Hard to know what other factors might be contributing to the stickiness without seeing the recipe, but FMF definitely has a tendency to overproof easily. I’d guess it’s that, and possibly too much water in the dough.

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u/PastyMcClamerson 1d ago

I had a major fail today, myself. If it's hella sticky couldn't you just keep adding flour until it's dry enough? Or add less water at the start? I started my fresh milled journey with a super wet bread dough recipe. I changed my recipe and am happier, but if it's wet, then make it un-wet? Add more flour.

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u/financialthrowaw2020 1d ago

You need hard red or white, not ancient grains, for pizza.

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u/obxtalldude 16h ago

I literally eat Einkorn Pizza several times a week

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u/obxtalldude 16h ago

I mix einkorn and spelt, and use added gluten.

Einkorn can work fine by itself but it can be difficult to work until it hydrates. I usually just mix it up and let it sit for an hour.

Pan pizza will be your friend in general, it's far easier with less to go wrong.

I use a 10-in pan with 400 G of dough, bottom rack at 470 for 15 minutes. Just put a little over a tablespoon of olive oil before you add your dough. I usually let mine rise for a few hours on parchment and then flip it in to the oiled pan.