KAMUT PIZZA
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
Provided by Roosie
Categories Cheese
Time 2h35m
Yield 1 pizza
Number Of Ingredients 8
Steps:
- Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
- Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
- Place dough on a lightly floured surface and knead for 8-10 minutes.
- 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).
- Preaheat oven to 500F and grease a large pizza pan.
- Punch down dough and knead in olive oil and salt.
- Let dough rest for 5 minutes.
- Roll dough out and spread over pizza pan.
- Crimp the edges to leave a slight lip.
- Spread sauce over pizza, up to 1/2" of the edges.
- Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
- Bake for about 10 minutes, until cheese is bubbly.
- Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.
Nutrition Facts : Calories 747.3, Fat 56.1, SaturatedFat 19.9, Cholesterol 97.3, Sodium 4683, Carbohydrate 28.3, Fiber 7.6, Sugar 5.7, Protein 34.7
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