Comments on: Sourdough Einkorn Pizza https://nourishedkitchen.com/einkorn-pizza/ Natural Whole Foods Recipes Thu, 19 Jun 2025 00:39:49 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Nikki https://nourishedkitchen.com/einkorn-pizza/#comment-1169444 Thu, 19 Jun 2025 00:39:49 +0000 https://nourishedkitchen.com/?p=11898#comment-1169444 5 stars
Oh my goodness! ⭐️⭐️⭐️⭐️⭐️ I wish I could add a picture here ! Absolutely delicious recipe!!! Thank you !

]]> By: Jenny McGruther https://nourishedkitchen.com/einkorn-pizza/#comment-1168969 Sat, 19 Apr 2025 18:20:25 +0000 https://nourishedkitchen.com/?p=11898#comment-1168969 In reply to Marla.

I recommend substituting up to 1/3 of the WW einkorn for all-purpose, and then working from their until you find the sweet spot.

]]> By: Marla https://nourishedkitchen.com/einkorn-pizza/#comment-1168968 Sat, 19 Apr 2025 18:03:31 +0000 https://nourishedkitchen.com/?p=11898#comment-1168968 Hey Jenny,
Recommendation for using ww einkorn? Possible to use all or half and half? I soak, sprout, grind my own. 🙂
Thanks for all of the amazing recipes...I use your guidance often. Much gratitude. ❤️

]]> By: Jenny McGruther https://nourishedkitchen.com/einkorn-pizza/#comment-1162110 Mon, 02 Sep 2024 18:30:25 +0000 https://nourishedkitchen.com/?p=11898#comment-1162110 In reply to Melissa.

Hi Melissa -

Your dough is dry and crumbly because you made changes to the recipe. Whole-grain flour tends to produce a different texture than all-purpose. It tends to produce a crumbly, dryer dough. You can usually get away with substituting up to 1/3 of the flour called for with whole-grain without too much of an impact on texture. More than that? It's a whole different recipe.

]]> By: Melissa https://nourishedkitchen.com/einkorn-pizza/#comment-1162105 Sun, 01 Sep 2024 20:55:39 +0000 https://nourishedkitchen.com/?p=11898#comment-1162105 In reply to LindaV.

Wondering why my dough is dry and crumbly? Any ideas? I did knead by hand and used whole wheat Einkorn flour from Jovial.

]]> By: Ashley https://nourishedkitchen.com/einkorn-pizza/#comment-1162064 Thu, 29 Aug 2024 23:27:56 +0000 https://nourishedkitchen.com/?p=11898#comment-1162064 5 stars
Delicious! My first try at sourdough einkorn pizza and I was pleasantly surprised. Will be making again. Couldn’t have been easier too!

]]> By: Jenny McGruther https://nourishedkitchen.com/einkorn-pizza/#comment-1161623 Wed, 07 Aug 2024 17:33:12 +0000 https://nourishedkitchen.com/?p=11898#comment-1161623 In reply to Theresa.

I recommend leaving it no longer than 24 hours.

]]> By: Theresa https://nourishedkitchen.com/einkorn-pizza/#comment-1161569 Sun, 04 Aug 2024 18:56:28 +0000 https://nourishedkitchen.com/?p=11898#comment-1161569 Question:
How long can I leave the dough in the fridge before rolling and using? 3 days?

]]> By: Lucy https://nourishedkitchen.com/einkorn-pizza/#comment-1153232 Fri, 19 May 2023 13:12:13 +0000 https://nourishedkitchen.com/?p=11898#comment-1153232 5 stars
Awesome pizza crust when trying to create the healthiest way to consume grains periodically! Seriously delicious!!

]]> By: Lady E https://nourishedkitchen.com/einkorn-pizza/#comment-1146890 Sat, 30 Jan 2021 05:22:53 +0000 https://nourishedkitchen.com/?p=11898#comment-1146890 4 stars
This is a great recipe! I’ve made it several times now for our Friday pizza nights, mostly with einkorn, and a couple times with spelt. We all enjoyed it, and I will keep using this recipe.

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