Carla Bartolucci, author of Einkorn: Recipes for Nature’s Original Wheat, calls this New York–Style Pizza to distinguish it from Italy’s Neapolitan pizza.
See Faith’s review of Einkorn to learn more about Carla and this ancient grain.
The pizza here has a thicker crust, which can support more sauce, cheese, and toppings. It is quite easy to spread this dough out to an 8-inch round using your hands, but remember that you should push out from the center of the round to transfer the air pockets to the edges so you will get that characteristically bubbly crust. This recipe is made with more yeast and only needs to proof for a little more than 2 hours before baking, but you may extend that by refrigerating the dough.
| Servings |
| 4 8-inch pizzas |
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The pizza here has a thicker crust, which can support more sauce, cheese, and toppings. It is quite easy to spread this dough out to an 8-inch round using your hands, but remember that you should push out from the center of the round to transfer the air pockets to the edges so you will get that characteristically bubbly crust. This recipe is made with more yeast and only needs to proof for a little more than 2 hours before baking, but you may extend that by refrigerating the dough.
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Ingredients
For the dough
- 1-1/4 cups (295 g) warm water 100°F
- 1 teaspoon active–dry yeast
- 1 teaspoon sugar
- 5 cups (600 g) all-purpose einkorn flour plus more for dusting
- 2 teaspoons fine sea salt
- 3 tablespoons extra virgin olive oil plus more for greasing the pan
For the topping
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 small onion minced
- 2 cloves garlic minced
- 4 cups (36 oz.) jarred whole peeled tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 12 oz. (340 g) mozzarella cheese shredded
Servings: 8-inch pizzas
Instructions
Make the dough
- In a large bowl, mix together the water, yeast, sugar, and 1 cup (120 g) of the flour. Let stand for 15 minutes until the mixture begins to bubble. Add the remaining 4 cups (480 g) flour and the salt and mix together as much as you can with a stiff spatula. Add the oil and begin kneading the dough in the bowl until it holds together. Lightly flour a work surface. Turn out the dough onto the work area and knead for 2 to 3 minutes until smooth. Place the dough back in the bowl and cover tightly with plastic wrap. Let rest for 2 hours at room temperature until the dough rises by 30 percent. (You may also let the dough proof in the refrigerator for up to 8 hours.)
Make the topping
- Heat the butter and oil on medium heat in a large saucepan. Add the onion and garlic and cook for 1 minute, being careful not to let it brown. Add the tomatoes, tomato paste, oregano, and basil and cook uncovered for 1 hour, breaking down the tomatoes with a wooden spoon as they cook.
- Lightly grease a baking sheet with oil. Divide the dough into 4 pieces. Roll each piece into a tight ball and place on the prepared baking sheet. Cover the dough with lightly oiled plastic wrap. Let rest for 15 minutes. (At this point, you may freeze the balls of dough for up to 1 month in sealed plastic bags, then thaw and bake at a later date.)
- Place 2 baking sheets in the oven. Preheat the oven to 500°F for 30 minutes.
- Heavily dust a piece of parchment paper with flour and place a ball of dough on it. Use your hands to gently stretch the dough into an 8-inch round. Gently form a 3⁄4-inch raised edge around the outside of the round. Slide the dough onto one of the preheated baking sheets. Repeat with the remaining pieces of dough.
- Add 1 cup of sauce to each crust, spreading evenly to the raised edge with the back of a spoon. Sprinkle a quarter of the cheese over the sauce.
- Bake the pizzas for 10 to 12 minutes until the edges are dark brown and the cheese just begins to brown. Serve the pizzas immediately, hot out of the oven.
Recipe Notes
If you are using a pizza stone, preheat it at 500°F for 60 minutes while the dough proofs and use a floured pizza peel to transfer the pizza to the stone.
