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Kamut Sicilian-Style Pizza Recipe
|Active dry yeast||1 Tablespoon (15 ml)|
|Warm water||590 Milliliter (2 1/2 cups)|
|Salt||2 Teaspoon (10 ml)|
|Olive oil||30 Milliliter (2 tbs)|
|Flour||910 Gram (KAMUT BRAND)|
Serving size: Complete recipe
Calories 3622 Calories from Fat 346
% Daily Value*
Total Fat 40 g60.9%
Saturated Fat 5.6 g28.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3931.6 mg163.8%
Total Carbohydrates 700 g233.4%
Dietary Fiber 27.7 g110.9%
Sugars 2.5 g
Protein 100 g199.5%
Vitamin A 0% Vitamin C 0.07%
Calcium 16.6% Iron 249.5%
*Based on a 2000 Calorie diet
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.