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I finally made pizza again.
As usual, I like to try something new along with the favorites. This time I made a half a batch of dough (enough for 3 pizzas) out of Einkorn instead of wheat flour.
For anyone interested, Einkorn is (supposed to be) the most ancient grain that we have, it is a 'simpler' grain that is supposed to be more easily digested by people with gluten issues.
It is a little different to work with, it needs a bit more water to hydrate, and it doesn't 'ball up' like regular dough. It looks more like a batter then a dough, but it comes together during bulk fermentation.
The dough needs to be handled a little more carefully, it will not stretch as much as wheat dough, and it does not like to be as thin. My first pizza with it was a mess, it got a hole and stuck to the floor of the oven.
Anyway, it tastes good, a little different then my regular dough, more nutty, and with more texture, like a whole wheat dough. Even the kids liked it.
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