In the world of pizza, there is nowhere to hide with a Margherita.

There are no mountains of pepperoni to mask a soggy bottom. There is no BBQ sauce to cover up a bland dough. There is only tomato, cheese, basil, and—most importantly—the crust.

For true pizza purists, the Margherita is the ultimate test of quality. And when you swap the standard white-flour base for a 123dough Organic Einkorn (Ancient Grain) Sourdough Pizza Crust, this simple classic transforms from a "fast food" snack into a gourmet, nutrient-dense meal.

Here is how to make the perfect Einkorn Margherita that honors the ingredients and highlights that beautiful, blistered sourdough rim.

The Secret is in the "Cornicione"

In Italian pizza terminology, the cornicione (cor-nee-cho-nay) is the raised rim of the pizza. It’s that puffy, airy, crunchy outer edge that everyone fights over.

With commercial frozen pizzas, the rim is often hard, dense, or cracker-like. But because our einkorn crusts are par-baked (partially baked) using a slow-fermentation sourdough process, the structure is already set with beautiful air pockets. Your job in the home oven is simply to wake them up.

By baking at a high temperature, you caramelize the natural sugars in the einkorn, creating a crust that is crispy on the outside but soft and airy on the inside—a texture almost impossible to get with standard store-bought dough.

The "Best Cheese" Debate: Fresh vs. Low-Moisture

One of the most common questions we get is: "What is the best cheese for sourdough pizza?"

The answer depends on your oven, but for a sourdough margherita, we recommend Fresh Mozzarella—with a caveat.

Fresh mozzarella is milky and delicious, but it has a high water content. If you aren't careful, it can release water during baking, creating a "soup" in the middle of your pizza. Since einkorn gluten is more delicate than modern wheat, you want to avoid excess moisture weighing it down.

The Pro Tip: Buy fresh mozzarella balls packed in water, slice them, and then pat them dry with a paper towel for 10 minutes before baking. This gives you the creamy melt without the soggy mess. Avoid pre-shredded bags of cheese, which are coated in anti-caking agents (cellulose) that prevent a smooth melt.

The Recipe: Sourdough Einkorn Margherita

Prep time: 5 minutes Cook time: 8-10 minutes Yields: 1 Pizza

Ingredients

• 1 Ancient Grain Einkorn Sourdough Pizza Crust (thawed slightly for best results)
• Sauce: ½ cup crushed San Marzano tomatoes (seasoned with a pinch of sea salt)
• Cheese: 4-5 oz Fresh Mozzarella, sliced and patted dry
• Garnish: Fresh Basil leaves
• Finish: Extra Virgin Olive Oil & Sea Salt

Instructions

1. Heat Your Oven (Don't Be Shy) Preheat your oven to 450°F (230°C) or as high as it will go. If you have a pizza stone or baking steel, place it in the oven while it heats. The high heat is crucial for shocking the crust and creating that crispy texture.

2. Prep the Crust Remove your 123dough einkorn crust from the packaging.

• Tip for a Golden Rim: Lightly brush the outer edge (the cornicione) with a little olive oil. This helps conduct heat and ensures a beautiful golden-brown finish.

3. The "Less is More" Approach Spread your tomato sauce in a thin layer, leaving about an inch of space around the rim.

• Why thin? A heavy sauce layer can prevent the crust from crisping up. You want to taste the nutty, sourdough flavor of the einkorn, not just tomato paste.

4. Cheese Placement Distribute your mozzarella slices evenly. Don't overlap them; you want pockets of red sauce bubbling through the white cheese.

5. The Bake Place the pizza directly on the oven rack (or on your pre-heated stone) for 8–10 minutes. Watch closely. You are looking for the cheese to be bubbly and the crust to have golden-brown spots.

6. The Finish Remove from the oven. Immediately scatter the fresh basil leaves on top. The residual heat will release the basil's aroma without burning the delicate leaves. Drizzle with a high-quality Extra Virgin Olive Oil and a sprinkle of flaky sea salt.

7. Slice and Listen When you cut into the crust, you should hear a distinct crunch. That is the sound of proper fermentation meeting high heat. Enjoy immediately!