Accompanying article: Spelt and Kamut
(makes 1 14-inch pizza)
Kamut bread has a buttery flavor and a chewy texture making it ideal for pizza crusts, dinner rolls and stuffed breads.
2 teaspoons active dry yeast
1 ½ cups warm water (100 to 110 degrees)
4 ¼ cups kamut flour, plus extra for kneading
Extra-virgin olive oil
1 ½ teaspoons sea salt
1 cup tomato pizza sauce
4 ounces fresh mozzarella, diced into small cubes
10 basil leaves, torn into small pieces
Combine yeast and warm water in a mixing bowl. Let stand for about 10 minutes or until the yeast softens. Stir in the flour in 1-cup increments, beating vigorously with a wooden spoon until it is smooth. Place the dough on a lightly floured surface and knead for 8 to 10 minutes, occasionally slamming the dough down to help develop its gluten.
Place the kneaded dough in a lightly oiled bowl. Cover tightly with plastic wrap and let rise for 1 ½ hours, or until doubled in bulk. The dough will be more dense than if made from common wheat.
Preheat the oven to 500 degrees. Grease a large pizza pan. Punch dough down, and then add 2 tablespoons oil and sea salt. Fold the dough over onto itself, and knead until the oil is absorbed. Allow the dough to rest for 5 minutes.
Roll and stretch the dough into a circle to fill the pizza pan. Crimp the edge to form a slight lip. Spread the tomato sauce over the dough, leaving a ½ inch border around the edge. Lay the mozzarella over the sauce and drizzle a little oil over all. Bake until the pizza is bubbling, about 10 minutes, then remove, brush the exposed crust with a little oil and scatter the basil over the top.
May you be well nourished,