Mmmm pizza! It should be classified as a food group, right? I have been experimenting with different types of flour to make pizza dough. This time I used Kamut flour, which you can find in most health food stores and now also some supermarkets.
Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies. (Wikipedia.org)
The texture of this dough made with kamut flour is almost identical to that made with regular wheat flour, though I found the one made with kamut to be tastier and more filling. The reasons for this is that it is higher in protein content and provides the body with more energy in the form of complex carbohydrates than most other ground grains. The taste can be described as rich and nutty.
I used this recipe (also printed below), however found that I needed to add more fluids, so added another 2 tablespoons of olive oil and 2 tablespoons of warm water. You might want to have these handy and add a little at a time accordingly, depending on the texture obtained. Remember to keep a couple of tablespoons of flour for dusting a clean, flat surface approximately 3-4 times the size of your ball of dough. This dusting will be needed more than once: during the kneading process and a when you roll the dough out into a pizza base. The amounts in the link will make two regular sized pizzas with a medium-thickness crust.
You will need:
2 teaspoons active dry yeast
4 and a half cups kamut flour (this is equal to about 500g of flour, minus approximately 1/4 cup for dusting)
1 and a half cups warm water (it’s important to use warm water for the yeast to work)
2 tablespoons olive oil
pinch of salt (I omitted this by mistake but the result was great anyway)
After you make the dough you need to knead it for 10 minutes until you’re happy with the texture and then give it about 90 minutes resting time to double in size. Remember that yeast prefers a warm environment to do its magic in.
You can create this environment by placing your dough in a large bowl on top of a dash of olive oil. Cover the bowl in cling film and place away from drafts. Unless its extremely cold, leaving the bowl on the kitchen counter should be sufficient.
Another way to do this if you prefer not to use oil is to cover the bowl with a clean, damp dish cloth. Both methods work just as well, although the dish cloth does not let you view the progress of the dough rising.
If you would like to freeze some dough you may do this after the rising process. Wrap tightly in cling film to freeze, otherwise it will dry out and become flaky.
To make pizza:
Heat the oven to 250 degrees Celsius. Give it enough time to reach that temperature for optimum pizza cooking!
Roll out the dough to fit your dish. You can do this with a rolling pin or by very carefully stretching it with your hands a little at a time. The dough should be malleable enough to do this by hand. You might make some holes until you get enough practice. If the hole is tiny you can patch this up by pinching over it and flattening the dough again. If it is quite large you will need to squash it back into a ball and start over.
I prefer to cook the dough alone for about 4 minutes to start with. Then I flip it over, place my ingredients and cook for a further 4-6 minutes until the cheese has melted and the edges of the dough start to brown.
I particularly enjoyed the way this crust did not flop once it was cooked and the pizza could easily be enjoyed without usingĀ cutlery.