Kamut brings sweetness, rich color, and a smooth dough feel. Its gluten benefits from moderate mixing, shorter fermentation, and support from a pan when height matters.
Yield4 twelve-inch pizzas
GrainFresh-milled Kamut
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 420 g fresh-milled Kamut flour
- 180 g organic bread flour
- 402 g water
- 15 g olive oil
- 12 g salt
- 3 g instant yeast
Method
- Mix both flours with 380 g water and rest 25 minutes.
- Add salt, yeast, oil, and remaining water. Mix to moderate strength.
- Rest 20 minutes, fold once, then divide into four balls of about 258 g.
- Refrigerate covered 18–48 hours.
- Warm 90–120 minutes before baking. Stretch gently to 12 inches.
- Bake on a fully heated stone or steel at the oven’s highest setting until browned.
Grain-specific notes
Kamut tears when forced; let a resistant dough ball rest 10 minutes.
Use modest toppings so the fresh-milled crust can crisp.
Kamut: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Kamut grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.