Kamut® Pizza Recipe for LoveWithRecipes.com
A Delicious and Wholesome Alternative to Traditional Pizza
Category: Leavened Dough
Servings: Makes 2 pizzas
Ingredients
Ingredient | Quantity |
---|---|
Kamut® flour | 500g |
Extra virgin olive oil | 3 tbsp |
Fine salt | 10g |
Fresh yeast | 25g |
Honey | 1 tbsp |
Warm water | 300ml |
Mozzarella | 500g |
Tomato puree | 350ml |
Oregano | To taste |
Extra virgin olive oil (for topping) | 2 tbsp |
Fine salt (for topping) | To taste |
Nutritional Information (Per Serving)
Nutrient | Amount |
---|---|
Calories | 820 kcal |
Carbohydrates | 112g |
Protein | 35g |
Fats | 27g |
Fiber | 5g |
Sodium | 600mg |
Instructions
-
Prepare the Dough
Begin by sifting the Kamut® flour into a large mixing bowl or onto a clean surface, forming a well in the center. -
Activate the Yeast
In a small glass bowl, combine a portion of the warm water with the fresh yeast. Stir gently until the yeast dissolves completely. Add the honey to this mixture and let it rest for 5 minutes to activate. -
Mix the Dough
Gradually pour the yeast mixture into the well of the flour. In a separate glass, dissolve 10g of fine salt in another portion of warm water. Add this to the dough along with 3 tablespoons of extra virgin olive oil. -
Knead the Dough
Using your hands or a stand mixer with a dough hook, knead the mixture while slowly incorporating the remaining warm water as needed. Continue kneading until the dough is soft, smooth, and elastic. This process should take about 10 minutes by hand or 6 minutes with a mixer. -
Shape and Rest the Dough
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for about 2 hours, or until it doubles in size. -
Preheat the Oven
About 30 minutes before the dough finishes rising, preheat your oven to 250°C (480°F). If using a pizza stone, place it in the oven to heat up. -
Prepare the Toppings
While the dough is rising, slice the mozzarella and place the pieces in a colander to drain excess liquid. This step prevents the pizza from becoming soggy. Season the tomato puree with a pinch of fine salt and a drizzle of olive oil. Set aside. -
Shape the Pizza
Once the dough has risen, divide it into two portions. Roll each portion into a circle or rectangle, about ½ cm thick, and transfer to a baking sheet or pizza peel dusted with flour or cornmeal. -
Assemble the Pizza
Spread the seasoned tomato puree evenly over the dough, leaving a small border around the edges. Sprinkle with oregano to taste. Bake in the preheated oven for 10 minutes. -
Add Mozzarella
Remove the pizzas from the oven and evenly distribute the mozzarella slices on top. Return to the oven for another 5–7 minutes, or until the cheese melts and bubbles slightly. -
Serve and Enjoy
Once baked, drizzle the pizzas with additional extra virgin olive oil if desired. Slice and serve hot.
Recipe Tips
- Kamut® Flour: This ancient grain has a slightly nutty flavor and is easier to digest than regular wheat, making it a great option for pizza dough.
- Yeast Activation: Always ensure the water is warm, not hot, to avoid killing the yeast. Aim for a temperature between 37°C and 43°C (98°F to 110°F).
- Crispy Crust: For an extra crispy crust, bake the pizza directly on a preheated pizza stone or steel.
With this Kamut® pizza recipe, you’ll bring wholesome, flavorful, and perfectly textured homemade pizzas to your table!