“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”
READY IN:
2hrs 35mins
YIELD:
1 pizza
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
  2. Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
  3. Place dough on a lightly floured surface and knead for 8-10 minutes.
  4. 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).
  5. Preaheat oven to 500F and grease a large pizza pan.
  6. Punch down dough and knead in olive oil and salt.
  7. Let dough rest for 5 minutes.
  8. Roll dough out and spread over pizza pan.
  9. Crimp the edges to leave a slight lip.
  10. Spread sauce over pizza, up to 1/2" of the edges.
  11. Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
  12. Bake for about 10 minutes, until cheese is bubbly.
  13. Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.

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