 |
Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 24 |
|
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 Ingredients:
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:
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.
|
|