Einkorn: New York – style pizza

Ok, ok. We used the ingredients listed for the New York-style pizza, but made it thinner. This recipe states it is to be made thicker to hold more toppings. This is what we were trying to do, add dense toppings. Trying out and testing is the fun part; if it’s a failure, it’s still pizza. By the end of any recipe we attempt, the hunger makes it very difficult to take photos. We do anyway. I know–we’re very tough.

The dough takes about 3 hours to make if you count proofing time (wait music). Since the thin crust cooks up fast, we made sure to precook the sausage. Next time we intend to get better ingredients for the toppings. We used a recipe for making out own pizza sauce. A lot of them are basically the same. Next time we are going to try a different kind of canned tomato. And then try fresh.

It turned out crispy and delicious. I might add more salt to the dough next time because that is how I like it.

The einkorn love is growing.

Recipe from Einkorn: Recipes for nature’s original wheat by Carla Bartolucci