Kamut Sicilian-Style Pizza Recipe
If you like Pizza, try this Kamut Sicilian-Style Pizza recipe on for size. Kamut serves as a great choice for Pizz dough and you will understand it once you taste this Kamut Sicilian-Style Pizza. It is delicious!
Ingredients
1 tbs (15 ml) active dry yeast
2 1/2 cups (590 ml) warm water
2 tsp (10 ml) salt
2 tbs (30 ml) olive oil
2 lbs (910 g) KAMUT BRAND Flour
Directions
Place the yeast in warm water in a large mixing bowl and let stand for 10 minutes or until foam develops.
Mix in the salt, oil and 1 cup of flour at a time into the yeast mixture.
Beat vigorously with a wooden spoon until smooth.
Knead on a floured surface for 15 minutes or for 600 strokes.
To help the gluten develop, vigorously punch the dough a few times with your fist or slam the dough on the board.
Place the dough in a lightly oiled bowl, cover tighdy with plastic wrap and let rise until doubled, about 1 1/2 hours.
The dough should be springy and soft.
Divide the dough in half.
Roll the dough, or stretch with your fingers, to cover 2 14x11-inch or 15-inch diameter, greased baking pans.
Cover the dough with your choice of pizza toppings.
Bake in a 450°F (230°C) oven for 20-30 minutes.
Mix in the salt, oil and 1 cup of flour at a time into the yeast mixture.
Beat vigorously with a wooden spoon until smooth.
Knead on a floured surface for 15 minutes or for 600 strokes.
To help the gluten develop, vigorously punch the dough a few times with your fist or slam the dough on the board.
Place the dough in a lightly oiled bowl, cover tighdy with plastic wrap and let rise until doubled, about 1 1/2 hours.
The dough should be springy and soft.
Divide the dough in half.
Roll the dough, or stretch with your fingers, to cover 2 14x11-inch or 15-inch diameter, greased baking pans.
Cover the dough with your choice of pizza toppings.
Bake in a 450°F (230°C) oven for 20-30 minutes.
Questions, Comments and Reviews
By Same Chef
Chef
