Kamut Pizza Dough Recipe {Sourdough} - A Red Spatula (2024)

I love homemade pizza! There is something so good about pulling that pizza out of the oven that you have baked yourself. It is so satisfying and so delicious. This Kamut Pizza Dough Recipe {Sourdough} is a really good whole grain pizza dough that you really need to try. It is a great option with whole grains as opposed to 100% refined flour.

I made this into a sourdough recipe as I like the texture so much better. If you want a yeast recipe, try this Artisan Pizza on another post. Another great sourdough recipe is this Sourdough Focaccia Recipe designed for beginners.

What Makes This Recipe Work?

This is the chewy, airy pizza dough we are all looking for. You might think that with whole wheat dough, this is an impossibility, but let this recipe prove that wrong! One bite and you will be in love!

It is a whole-grain recipe. Pizza can get a bad reputation but switch out the flour for whole wheat and it is much better. Whole grains are such an essential part of a balanced diet. Kamut is an ancient grain that has been gaining popularity recently and for good reason. It is not only whole-grain but also has a milder flavor most people love.

Whole Wheat flour also adds a nutty flavor that I just love in pizza. If you have not tried it before, you will be pleasantly surprised.

Ingredients

• Kamut Flour- as I am writing this, you cannot find Kamut grains anywhere. There were failed crops last year and finding grinds the following spring is impossible. But, you can buy the flour. Montana wheat is a great source of wheat. I used the last of my Kamut grains for this recipe- more like a stone ground. When you buy it, the flour will be more fine than mine, don't stress. Both are great.
• Bread flour- This recipe doesn't call for much, but I like the blend of the 2 flours.
• Salt- Kosher salt is my favorite in the kitchen.
• Sourdough starter- I am not going to go into details on how to make a sourdough starter as it is not my specialty (yet). I got mine from my brother. A great post about it from Feasting at Home. Make sure the starter is fed and ready to go when you are ready to start.
• Toppings- These pizzas were simple. I used marinara, fresh mozzarella, basil, and pepperoni. Possibilities are endless of course.

How To Make

1. Add your flour, salt, and water to a bowl and mix for a few minutes until the flour is all absorbed. Cover and let this sit for 30 minutes to 1 hour. This is an autolyse, or saltlyse.
2. Next, add in the starter. I added it on top, then dimpled it in. Next, I stretched the corners and folded them into the middle to mix it all. Cover again and let this sit for about 30 minutes.
3. Now it is time to develop the gluten. This is done through a series of stretching that Breadtopia calls lamination. This video will explain better how to stretch and fold the dough.
4. After it is laminated, cover it and let it rest and another 30 minutes. Repeat the process, then cover and let it rise in the bulk fermentation.
5. Make sure you are using a container so that you will be able to tell the dough is doubled. I like to do this either on the countertop overnight if your house is cool enough.
6. You can also place it in your oven with the light on for faster fermentation.
7. Divide the dough into 4 equal pieces. Then place them in 4 greased bowls. Brush the top with oil as well. Then cover with saran wrap and place in the fridge. I like to give this a cool rise for at least 12 hours.
8. The next day when you are ready for baking, bring the dough to room temperature.
9. Preheat the oven as hot as it will go, mine only does 550 convection. I like to turn a sheet pan upside down and bake the pizzas on this.
10. Now, take one of the balls of dough and place it on a floured peel.
11. Starting in the middle, gently press the dough outward, you can also dimple. Just be careful you don't destroy all those air bubbles you worked so hard to create.
12. Top the pizzas as you like, then brush the crust edge with olive oil. Slide the pizza onto your sheet pan or baking stone.
13. Bake for 8 minutes. Then turn the oven to broil for 1 minute.
14. Remove with the peel.
15. You are done and that pizza is hot and ready to go!

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. Spelt will work as 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!

• Dinner
• Yeasted Breads
• Kamut Flour