Recipe by Roosie
Kamut is an ancient strain of wheat that some find more easily digestable than typical wheat. It has a higher protein and potassium content than "regular" flour and contains a different type of gluten than that in "regular" flour. It has a nutty, kind of buttery taste and a chewy texture, making it a great choice for pizza dough! This is just a basic recipe- obviously you can top with whatever you'd like. Recipe from www.RWood.com
Top Review by dixieagle
I have been trying to incorporate more ancient grains into my baking and also make my own pizza crust, so I decided to try this recipe. Make no mistake, the final product was good, and we enjoyed it. However, I prefer a thin, Neapolitan-type crust, baked on a super-hot pizza stone. The amount of flour called for in this recipe gave me pause, and it turned out that there was way too much dough for one pizza of the type we like. It actually made too much for the pizza stone, and the finished product - while tasty and crunch on the bottom - was much too thick for our tastes. Again, if you prefer a thick-crust pizza, you would love this. I plan to increase the warm water by about 1/4 cup and make 2 thin crusts from this dough, instead.
- 2 teaspoons active dry yeast
- 1 1⁄2 cups warm water (100F-110F)
- 4 1⁄2 cups kamut flour
- 2 tablespoons olive oil
- 1 1⁄2 teaspoons salt
- 1 cup pizza sauce
- 4 ounces mozzarella cheese, diced
- 10 basil leaves, torn into small pieces
Directions See How It's Made
- Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
- Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
- Place dough on a lightly floured surface and knead for 8-10 minutes.
- Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
- Preaheat oven to 500F and grease a large pizza pan.
- Punch down dough and knead in olive oil and salt.
- Let dough rest for 5 minutes.
- Roll dough out and spread over pizza pan.
- Crimp the edges to leave a slight lip.
- Spread sauce over pizza, up to 1/2" of the edges.
- Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
- Bake for about 10 minutes, until cheese is bubbly.
- Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.