Comments on: Sourdough Wholegrain Spelt Pizza https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/ Tue, 12 Nov 2024 12:13:26 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Alison Kay https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/#comment-1598 Tue, 12 Nov 2024 12:13:26 +0000 http://ancestralkitchen.com/?p=516#comment-1598 In reply to ivana.

Hi Ivana,

I’m so glad you loved the recipe. Thanks for telling me 🙂

Yes, you can freeze the dough. Take the air out of the freezing bag and seal well. Then you can defrost in the bag – mine slides out when I’m ready to shape, no problem.

]]> By: ivana https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/#comment-1568 Fri, 08 Nov 2024 05:08:50 +0000 http://ancestralkitchen.com/?p=516#comment-1568 Thank you for such a detailed recipe. My partners words: This is the best pizza you have ever made!
Im new in sourdough world and this will definitelly be our regular from now on. I made it with 50/50 wholegrain spelt and millet flour. I didnt have time to make it day after I put it in the fridge so it stayed there for 2 days but it was totally fine. One question: could you freeze the dough? Thank you again, wishing you a beautiful day.

]]> By: Ali https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/#comment-553 Wed, 28 Feb 2024 18:06:36 +0000 http://ancestralkitchen.com/?p=516#comment-553 In reply to Natalie.

Yes. That works well for me 🙂

]]> By: Natalie https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/#comment-552 Wed, 28 Feb 2024 14:48:49 +0000 http://ancestralkitchen.com/?p=516#comment-552 Can I just double the ingredients to make an extra base to freeze and use at a later date?

]]> By: Ali https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/#comment-21 Mon, 07 Sep 2020 10:23:54 +0000 http://ancestralkitchen.com/?p=516#comment-21 In reply to Lucy.

Thank you Lucy. I love the picture and how you’ve managed to hold yourself back on the toppings to get the flavour of the dough. Also wanted to share that you did it without a pizza stone and without a pizza pala!, instead (as I know from IG!) using upturned cast iron pans and baking paper to transfer. Result!

]]> By: Lucy https://ancestralkitchen.com/2020/08/03/sourdough-wholegrain-spelt-pizza-ancestral-cook-up-august-2020/#comment-20 Tue, 01 Sep 2020 17:58:05 +0000 http://ancestralkitchen.com/?p=516#comment-20 Thank you for the recipe! It’s the best pizza I have ever eaten!

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