I really love kamut grains. They're an ancient form of wheat that have an extremely long grain and a beautiful yellow color. Kamut reminds me of semolina in its color and slight grittiness and it's fun to use in pizza dough. I get it online from Bob's Red Mill because even our fantastic local co-op doesn't carry it, though it does have emmer farro, spelt, red and white wheat berries.
Today I'll be using my Baking Steel griddle as a pizza stone for the first time and I'm super excited. I got it as a gift for Christmas and have been absolutely delighted with it as a griddle. Far bigger than my cast iron griddle with a shockingly non-stick surface right from the get-go, it's a joy to use. I suspect it will also be revelatory for pizza.
I tend to make calzones with any leftover dough. I bake and freeze them to pop into the kids' or my school/work lunches as a Friday treat.
450g hard red wheat berries, ground finely (or storebought whole wheat bread flour)
450g kamut grains, ground finely (or pre-ground kamut flour)
2 tsp instant yeast
2 tsp sugar
2 tsp salt (I used table salt but you could use any fine salt; if using coarser sea salt you'll need a bit more)
2 2/3 c warm water
1/4 c olive or other oil
- Grind the grains directly into the bowl of your food processor with the cutting blade (not dough blade) inserted
- Add the yeast, sugar and salt and pulse until combined
- Mix the oil and water together (just use the same measuring cup) then pour through the feeding tube while pulsing and pulse until the dough comes together
- The food processor will probably start to slow down, but the dough will also have formed a ball. If it seems too wet you can add a bit of all-purpose or other flour (I don't grind extra grain for this part, and I have a small stock of white flour on hand for times like this)
- Turn out onto a clean counter and knead a few times. It shouldn't feel sticky--if it does, knead in a bit more flour but it shouldn't be more than a few tablespoons
- Put dough in clean bowl and cover. You can do a room temperature first rise or stick it in the fridge. I usually do room temp for the first rise, punch down and then refrigerate until about an hour before I need it
- Portion out the dough into about 3oz balls and proceed with my pizza recipe or your own as desired