Sourdough Pizza Crust… 100% Whole Grain Einkorn

Pizza di buongustaio! What did we just say? The answer… gourmet pizza! The options are quite numerous with pizza that’s delightfully cheesy and extra garlicky with inviting drizzles of seductive, extra-virgin olive oil.

There’s the incredibly appetizing option of pizza with caramelized onion, dried figs and divinely creamy cheese plus a marvelous touch of the no less than sensational balsamic.

Then, there’s pizza with the ultra delectableness of the robustly flavored and irresistibly oleaginous condiment… olive tapenade.

Adorning the pizza crust… Ponder the luxurious, alluringly fragrant, spectacular sauce of herbaceous pesto with its rich, deep sapor. No matter how you have it, pizza is an all-star!

Delicious, Divine Dining With Dianne
Recipe Authored By Dianne Wawrzyniak-Marshall
My Hebrew name… Makalath Lachaamah Ahmath
“to nourish with bread and truth”

Here’s a marvelous, sourdough pizza crust you’re going to love!

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There’s no other book on the same subject that compares to it.

Effortlessly lose unwanted pounds and become super healthy while you eat the most delish 100% whole-grain bread (French boule), soft pretzels, bagels, bread sticks, Italian focaccia, Turkish loaf, crostini, bialys and this really awesome, fabulously flavored, pizza crust. Feel the amazing pre-probiotic power work in your body!

Cheesy pizza? ABSOLUTELY…
We’d have it no other way!
With olive oil? SURE… Genuine olive oil is superb for your health!
Extra garlicky pizza? OH YES… Our favorite!

If you’re thinking, “How can I eat all of the previously mentioned, lose weight and become extremely healthy?”
It’s quite obvious that you haven’t read the eBooks, THE PURE TRUTH… WHAT TO EAT & EATING ACCORDING TO SCRIPTURE… FOODS OF THE BIBLE.
Click HERE to find out more about these fantastic eBooks.


Yield is one pizza.
One pizza will nicely satiate 2 hungry adults.

Are you wondering where to get the ingredients to prep this recipe?
Wonder no more… Click HERE to find out!

If necessary, finely chop the cheese.

Click HERE (or, click on the graphic that’s shown below) to check out the wonderful knife that Dianne thinks is super terrific for chopping cheese!

Cheese, raw A2-A2… 8 ounces

To warm the cheese…
In a covered container, leave it out at room temperature for a couple of hours.

In a small bowl, put:
Olive oil, a high quality one… 2 tablespoons

If extra garlic is your preference, do the following.
In a small skillet, put:

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Garlic, fresh and minced… ¼ cup

Salt, unrefined (fine grain)… ¼ teaspoon, rounded

Water, filtered/purified… 2 tablespoons

Click HERE and read this interesting post on water filtration/purification!

In the filtered/purified water, sauté minced garlic with unrefined salt.
Once the water dissipates…
Add the sautéed garlic to the bowl, and mingle it with the olive oil.

Click HERE to check out how to water sauté.

To the olive oil and sautéed garlic, add the cheese.
Stir in the warm, finely chopped cheese.

Take the pizza crust out of the oven.

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Top the hot crust, slice the pizza into 8 pieces and serve!

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Bon appetit!

It’s perfectly healthy to warm cheese at room temp, and allow it to melt on a hot crust.
But when cheese has been cooked, it’s extremely bad for one’s health.

Also, whenever possible… it’s best to consume olive oil in the raw (unheated).
This is why Dianne uses the sauté with water method for the garlic.

This pizza crust is 100% wild-yeasted sourdough, and it’s 100% whole-grain.

Let’s Get It!


Click HERE (or, click on the graphic that’s shown below) for the marvelous, silicone baking mats that Dianne prefers to use in lieu of parchment paper. Before placing these silicone baking mats into the oven, be sure to first place each one onto a steel baking tray. If you decide to go this route, you can nix the parchment paper altogether and place each dough ball directly into a bowl (when proofing).

1} Follow the steps for making iLoveToLiveWell’s pre-ferment (a.k.a. levain or first/primary fermentation).

The next day when you add warm water to the pre-ferment…
2} Add olive oil in the amount of 2 measured tablespoons per jar.

3} To the bulk amount (almost 4 cups) of whole-grain einkorn flour and salt…Add:

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Basil, dried leaf… 1 measured tablespoon, slightly rounded

Frontier Basil Leaf, Sweet-domestic, C/s Certified Organic, 16 Ounce Bag

Oregano, dried leaf… 1 measured tablespoon, slightly rounded

Frontier Co-op Organic Mediterranean Oregano Leaf, Cut & Sifted, Fancy Grade, 1 Pound Bulk Bag

Garlic powder… 1 measured tablespoon, level

For incredible savings, the suggestion is to purchase the 2 pounds versus the 1 pound of dried garlic. What’s awesome about this organic garlic powder is that it’s not from China. Make sure to read the Q & A section for this product!

Organic Garlic Powder — Non-GMO, Kosher, Raw, Dried, Bulk (by Food to Live) 1 Pound

4} Bring together the final dough (a.k.a. secondary or bulk fermentation).
This is now the well mixed, watered down pre-ferment with olive oil and the larger amount of well mixed, whole-grain einkorn flour with both salt and spices.

5} Instead of 2 bowls, you’re going to line 4 bowls with parchment paper.

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Just before proofing the dough for the 3 hours and before placing the dough into the bowl lined with parchment paper…
6} Go through with the FFB process as usual, then perform the next step… step #7.

7} Take one of the dough balls, and divide it in half.

8} Use a kitchen scale, and weigh the dough ball.
It will weigh (give or take) approximately 40 ounces.

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9} Once you have two 20 ounce (give or take) dough balls…
Reshape them, and add each one of the dough balls into its own bowl lined with parchment paper.
Remember, during the process of reshaping the dough… use a spatula that you repeatedly dip into filtered/purified water as often as necessary.

Click HERE (or, click on the graphic that’s shown below) to check out the awesome spatula set that Dianne owns, and she is so wild about these spatulas that she invested in 2 sets of them for her various culinary tasks!

10} With the other 40 ounce (give or take) dough ball…
Repeat steps #6, #7, #8 and #9.

11} With flour sack towels…

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Cover all 4 of the dough balls, and allow them to proof for the 3 hours (give or take).
Remember, you’re waiting for a 50% increase in the size of each dough ball.

After the 50% increase in the size of the dough…
12} Make sure the oven is preheating to 425 degrees Fahrenheit.
It’s a really good idea to make the modest monetary investment to obtain an oven thermometer.

Rubbermaid Commercial Stainless Steel Oven Monitoring Thermometer, FGTHO550

13} Work with 2 dough balls at a time.
With the parchment paper underneath of them, slide each one of the dough balls onto a baking sheet.
Remember, all that goes into the oven is the parchment paper with the dough.
The baking sheets are just for transferring the doughs into the oven.
If you have pizza peels to transfer the dough to the oven, all the better.

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14} Choose a shape you most prefer for the pizza crust… square, rectangular or round.

Have handy a small bowl of filtered/purified water and dip your fingertips in the water as often as necessary…
15} Use your fingertips to shape and flatten each dough ball to whatever thickness you most prefer.
Keep in mind, the dough will rise some during the baking process.

How do I flatten and shape the dough?
Press your fingers against one another (with your thumb out of the way). Start from the center of the dough, and move your fingers around so that you’re going in a continuous circular motion. Make a small circle, and keep going until you make a bigger circle around the circle you just made. Continue on with this process. Think of the movement as you’re spiraling or swirling. Stop spiraling or swirling once you reach about ¼ inch from the circumference of the crust. This way, the circumference will be a bit thicker than the rest of the pizza crust.

16} Use a fork, and poke tiny holes throughout the entire surface of the dough.
You’re poking holes in the dough so there’s an even rise across the entire surface of the pizza crust.

17} For 14 minutes, bake at 425 degrees Fahrenheit.

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18} Perform the rotation.
Move the pizza crust that’s on the higher rack to the rack that’s lower, and move the pizza crust that’s on the lower rack to the rack that’s higher.

19} Bake an additional 14 minutes.
Fourteen minutes and fourteen minutes gives us a total bake time of 28 minutes.
Slightly adjust baking time according to how you like pizza crust… somewhat crispy or nice and crispy.

20} For the last 2 dough balls…
Repeat steps #13, #14, #15, #16, #17, #18 and #19.

21} How do I store leftover pizza crust?
Cut crust into slices (8 slices per crust is especially nice), and place the slices into a sealed container.
Freeze! No, not you silly, the pizza crust. Hahaha!

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22} How do I reheat the slices?
Take out however many slices you desire, and place the frozen slices into a covered container.
Allow the slices to thaw for about an hour or two, then place the thawed slices into a skillet (no lid).
Place the skillet into the oven, and turn on the oven to 225 degrees Fahrenheit.
Heat the slices for 30 to 40 minutes, or heat the slices just until desired crispiness has been reached.

Top slices as desired.

Do you want me to tell you a joke about pizza?
Are ya sure? It may just be too cheesy for you!

Why do people go into the business of making pizza?
Come on, now. Don’t ya know?
They want to be in the dough!

Well, here’s one more.
What’s the difference between my jokes and pizza?
My jokes can’t be topped!
Good thing my pizza crust is a whole lot better than these jokes I found on the Net!

From one DoughNut to another… hahaha!

iLoveToLiveWell participates in Amazon’s Associates Program, and some of these links travel you over to the completely trusted, extremely popular and absolutely secure site of Click HERE to read our affiliate disclosure. For The Most High’s glory, the modest amount of money Dianne receives goes toward funding all of the work she does here at