The Art of Making Kamut Pizza: A Recipe and Guide
Introduction
In recent years, “Kamut pizza” has become a popular brand, just like the same type of Khorasan flour. However, not everyone knows that Kamut is actually a type of ancient grain, commonly known as Khorasan wheat, which produces a delicious and nutritious flour for making pizza dough.
What is Kamut?
Kamut is an ancient grain that belongs to the Triticum turgidum ssp. turanicum sub-species. It’s a type of wheat that’s easy to digest and has interesting nutritional properties. The word “Kamut” today refers to a registered trademark owned by an American company, which translates to “Anima della Terra” in Italian.
The Difference Between Kamut Pizza and Traditional Pizza
While the crust of Kamut pizza may look similar to traditional pizza, it has a slightly sweeter tone and a softer texture. However, it’s essential to note that Kamut pizza is not suitable for those with celiac disease or gluten intolerance, as it still contains gluten.
History of Kamut Pizza
Kamut pizza has its roots in the 1990s, when an American company began producing Khorasan wheat flour under the trademark “Kamut.” The company’s goal was to create a healthier and more sustainable alternative to traditional wheat flour. Since then, Kamut pizza has gained popularity worldwide for its unique flavor and nutritional benefits.
Nutritional Benefits of Kamut
Kamut is considered a nutritious grain due to its high content of fiber, protein, and various minerals like iron, magnesium, and selenium. It’s also easier to digest than traditional wheat flour, making it an excellent option for those with sensitive stomachs or digestive issues.
How to Make Kamut Pizza
Making Kamut pizza requires a few simple ingredients:
- 500g of Kamut flour
- 50ml of olive oil
- 10g of salt
- 25g of active dry yeast (or natural starter)
- 15g of honey
- 400ml of water
You can also use a combination of traditional flour and Kamut flour, or make the pizza without commercial yeast by using a natural starter.
Ingredients for Topping
For topping your pizza, you’ll need:
- 500g of mozzarella cheese
- 350g of tomato concentrate
- Origano and fresh basil leaves
- Salt to taste
Feel free to customize your toppings with your favorite ingredients. Some popular variations include using fresh tomatoes, peppers, olives, and capers.
Recipe
Here’s a step-by-step guide to making Kamut pizza:
- Prepare the Dough: Mix 500g of Kamut flour, 50ml of olive oil, 10g of salt, 25g of yeast (or natural starter), and 15g of honey in a bowl.
- Add Water: Gradually add 400ml of water to the mixture until it reaches the desired consistency. The dough should be smooth and elastic.
- Knead the Dough: Knead the dough for about 10 minutes, either by hand or using a stand mixer with a dough hook attachment.
- Let it Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise for at least an hour or until it has doubled in size. Make sure to dust the bowl with some Kamut flour to prevent sticking.
Tips and Variations
Here are some additional tips and ideas for making Kamut pizza:
- Use a Natural Starter: If you want to make your pizza without commercial yeast, try using a natural starter made from Kamut flour.
- Experiment with Ingredients: Feel free to get creative with your toppings! Try using fresh tomatoes, peppers, olives, capers, and more.
Conclusion
Kamut pizza is a delicious and nutritious alternative to traditional pizza. With its slightly sweeter tone and softer texture, it’s perfect for those looking to try something new. Remember to be patient when making the dough, as it may take some time to rise. Happy baking!
Frequently Asked Questions
Q: Is Kamut pizza suitable for celiacs?
A: No, Kamut pizza is not suitable for celiacs or those with gluten intolerance due to its high gluten content.
Q: Can I use a natural starter instead of commercial yeast?
A: Yes, you can use a natural starter made from Kamut flour to make your pizza without commercial yeast.
Q: How do I store leftover Kamut pizza?
A: Store leftover Kamut pizza in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
Troubleshooting Tips
- Dough not rising: Check if the yeast is active, and ensure that the dough has enough time to rise.
- Crust too crispy: Reduce the oven temperature or bake the pizza for a shorter amount of time.
- Sauce too runny: Add more tomato concentrate or use a thicker sauce.
Common Mistakes
- Overworking the dough: This can lead to a tough crust and a dense texture. Be gentle when kneading the dough, and avoid overstretching it.
- Insufficient rising time: Make sure the dough has enough time to rise before baking the pizza.
- Using too much yeast: Too much yeast can cause the dough to rise too quickly, leading to a crust that’s too crispy or burnt.
By following these tips and guidelines, you’ll be well on your way to creating delicious Kamut pizzas at home. So go ahead, experiment with different toppings, and enjoy the benefits of this ancient grain!