Hellooooo, pizzzzzaaaa!
I can finally say I have mastered grilled pizza and our pizza is so amazingly yummy.
We were already hooked on sourdough.
We were already hooked on einkorn (an ancient variety of wheat that doesn’t give us any issues).
And now… we are hooked on grilled pizza — our happens to feature an amazingly tasty, tender and crispy, and oh-so-delicious einkorn sourdough crust.
(Which is included in our Einkorn Baking eCourse at Traditional Cooking School; all members get exclusive access.)
So, the last time we had a pizza night, I filmed the entire process. In the next few months, that will turn into a full-fledged lesson on sourdough einkorn grilled pizza in the new class.
However, today, right here, I am sharing a highlight reel that will take you less than 30 seconds to watch (25 seconds if you’re counting)… to show you how easy it is.
And whet your appetite, I hope!
Want to recreate this pizza at home yourself? Late summer and fall gives us another month or two where cooking outside makes total sense — and it’s fun, too!
The Recipes You Need
- Sourdough Pizza Crust (I use einkorn, you can use anything you’d like — wheat, spelt, einkorn, etc.)
- How to Grill Pizza Instructions
- How to Make a Sourdough Starter
By the way, our grill is this 3-burner Big Gas Grill from Camp Chef. It runs a lot hotter than your normal grill, so I rarely go over medium to keep the temperatures up where you need them for pizza.
If you’d like to know more about einkorn, the ancient wheat that’s easier to digest and has more nutrition than modern wheat, check out my Einkorn 101 podcast.
Enjoy!
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When are you thinking the Einkorn Class will be ready?
Hi, Charline — It starts this coming week! Stay tuned!
We made this last night with Einkorn starter & flour and it was fantastic! Mine didn’t sour quite as long as the usual sourdough does, but with Einkorn you don’t have to worry as much about that. The neat thing is that one of my sons’ does all our grilling. We worked on the first two together, after that he was off! (I doubled the recipe so we had 8 personal pan pizzas.) It was very nice to have a cool kitchen for dinner. Best of all he took an extra pizza to work today and impressed all the other guys with his cooking skills!
I have planned for weeks to get to this point – and my Einkorn Sour dough doesn’t seem to be doing anything (after 6 hours)….should I just wait?
Thanks,
Dreama
Hi Dreama,
I would wait.
Are you seeing any bubbling? That’s a sign of life. Perhaps skip a feeding and just give it a good stir.
If you’re seeing hooch (brownish/black liquid on the top) that’s a sign that starter needs fed more often.
~Danielle, TCS Customer Success Team