By Roosie on September 06, 2004
"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"
Serving Size: 1 (791 g)
Servings Per Recipe: 1
"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."
"This was just awesome! My family all loved it. I didn't have enough kamut flour so I used 1.5 cups Kumut, 0.5 cups spelt flour, and 1 cup buckwheat. It was very dry by the 3rd cup of flour so I couldn't add the additional 1.5 cups. It stilled turned out great and tasted fabulous! It made enough for 2 medium pizza's. I made my own pizza sauce by sauteeing up 2 organic tomatoes, 1 garlic clove, a touch of honey , and italian spices. I pureed it and it married very well with the homemade pizza crust! Thanks for posting this terrific recipe Roosie!"
"This crust is just as Roosie describes, thick and hearty but more chewy than one made with traditional flour. Great flavor that's not too heavy. I used a very large pizza pan and still had a crust that was fairly thick. Dough was so dry at first mix that I thought I had mis-measured the flour; I resisted the urge to add a bit of water and once the olive oil and salt were mixed in, it proved to be just right. Could make enough dough for two smaller pizzas. Didn't have enough time to let it rise as long as I should have and it was still quite good topped with mozzarella and provolone. I've been looking for recipes with Kamut flour and was very pleased with the results. Thanks, Roosie, for sharing the recipe!"
"Just a comment; I haven't tried this recipe so I'm not rating it. I found this recipe using the "gluten free" filter, although it should be noted that kamut flour is not gluten-free. It has less gluten than modern wheat variants, but it should not be eaten by many people with Celiac disease or others with a severe gluten intolerance."