Kamut pizza dough recipe {sourdough}
This delicious whole grain pizza recipe creates the best pizza dough. It is a delicious option that you will love!
Servings: 4 pizzas
Ingredients
- 450 grams kamut flour
- 200 grams high-protein bread flour
- 13 grams salt
- 550 grams water
- 175 grams starter
Instructions
- Start with the autolyse. Mix your flour, salt, and water in a container and let this sit for about 1 hour.
- To this add the starter and gently stretch and knead this in, then let it sit for 30 minutes covered.
- Now we will start the stretching laminating steps. Place your dough on a very lightly floured surface. Then stretch on all sides. Start folding in as shown in the link in the post and the photos.
- Cover and let it sit for 30 minutes. Repeat this process 2 more times, so 3 times total.
- Now it is time for bulk fermentation. Cover your dough and let it sit at room temp until it has risen about 30-40%.
- Divide the dough into 4 sections, place the 4 sections into 4 greased bowls. Cover and place in the fridge for 12-36 hours.
- The next day, pull the bowls out and bring them to room temperature. Preheat the oven to 550 degrees. If you have convection, use this. You will want the oven to be as hot as you can get it.
- Gently press the pizza dough into a circle about 12 inches around.
- Place the pizza on your peel and top as you like. I used marinara, fresh mozzarella. After it was baked, I used fresh basil and tomatoes. I also like to brush the edges with olive oil.
- Move the pizza to the oven and bake until it is golden brown. I turned the heat to broil for about a minute right before it was finished.
- Gently remove from the oven and slice. Now you can enjoy the delicious pizza that you deserve!
Notes
- A few things to note. This is not a recipe you will make in a few hours. This certainly falls in the "slow food" category. Make sure and give yourself plenty of time to make this dough.
- I used kamut, but you can also sub it out for white and red wheat. Or even spelt will work well.
- If you can afford baking steel, they are awesome to use for pizza baking. I have not bought one yet, but it is on my want list.
- The success of this recipe depends so much on the strength and activity of the starter. Make sure it is alive and thriving before starting. You can test it with the "float test". Add a small amount to a cup of water, if it floats, it is ready.
- You can refrigerate this dough anywhere from 3-24 hours.
- Make sure the oven is HOT before adding the pizza in. If you are lucky enough to own a pizza oven, you will have even better results. 700 degrees would be optimal, but 550 worked for my oven.
- Topping ideas are endless. I kept this one pretty plain and simple, but you can dress your pizza however you like!