Kamut® Pizza

Name: Kamut® Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: Kamut® flour 4 ¼ cups; Extra virgin olive oil 3 spoonfuls; Fine salt 2 tsp; Fresh brewer's yeast 0.9 oz; Honey 1 spoonful; Water 1 ¼ cup; Mozzarella cheese 17.5 oz; Tomato purée 1 ½ cup; Oregano to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste

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1817

Calories per serving

Vegetarian

Energy Kcal 1817
Carbohydrates g 221.4
of which sugars g 11.9
Protein g 70.2
Fats g 72.3
of which saturated fat g 32.07
Fiber g 8.1
Cholesterol mg 114
Sodium mg 2848

Difficulty: Average
Prep time: 20 min
Cook time: 15 min
Makes: 2 pieces
Cost: Very low
Note + the dough resting time

PRESENTATION

Pizza di Kamut®? Oh, it's a real treat from Campania! Seriously good stuff. You get this mix of tradition and health—it's like the best of both worlds. So here's the thing: it's made with organic Kamut® flour, which captures that classic Neapolitan vibe but with a twist. Really, Kamut® is a game changer. Super tender and golden, this ancient grain is easier on the stomach and packed with nutrients.

In southern Italy, people are loving Kamut®. Why? It's way way better than regular wheat, offering higher protein and a nuttier flavor. You get a Kamut pizza that’s got a moist interior and a slightly crispy crust—pretty much like the traditional version but better. And look, because Kamut® is grown without synthetic chemicals or pesticides, it’s a dream for those into sustainable eating.

When you're baking a Kamut flour pizza, you'll notice this earthy aroma—can't go wrong with that—and a golden crust that's hard to ignore. The beauty of the Kamut pizza recipe is in how it adds nutrition while still giving you that amazing pizza vibe. It's perfect, for real, if you’re into healthy eating. Kamut® has more vitamins and minerals compared to regular flour, and it's easier to digest. No question.

Whether you're chilling in Campania or just want something new for pizza night, this Kamut dough is a refreshing change. The toppings blend seamlessly with the tender base, letting you enjoy all the cheesy, crispy goodness without feeling too full. Tons of people are looking for variety in their pizza, and you know what? Kamut pizza benefits are really catching on, especially with those who love a wholesome crust. Pizza di Kamut® shows how Italian cuisine can stick to its roots while embracing health trends. Next time you crave pizza, try this healthier alternative that doesn’t compromise on taste or tradition.

INGREDIENTS

1817

Calories per serving

Ingredients for 2 pizzas with a 12-inch diameter: Kamut® flour 4 ¼ cups (500 g); Extra virgin olive oil 3 spoonfuls; Fine salt 2 tsp (10 g); Fresh brewer's yeast 0.9 oz (25 g); Honey 1 spoonful; Water 1 ¼ cup (300 ml)

for topping: Mozzarella cheese 17.5 oz (500 g); Tomato purée 1 ½ cup (350 ml); Oregano to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste

Preparation

How to prepare Kamut® Pizza

To prepare the dough for Kamut® pizza, sift the Kamut® flour, place it in a mound on a work surface (or in a large bowl) and make a well in the center. Take a small glass bowl, pour a glass of lukewarm water into it, crumble in the yeast 1 and the honey 2. Stir until everything is well dissolved, and pour the water and yeast mixture into the center of the flour 3.

Now, separately, dissolve 10 g of salt in another glass of lukewarm water; add the oil 4 and incorporate them into the flour 5. Keep some flour and the remaining lukewarm water nearby, which you will integrate into the dough little by little, until you reach the desired consistency, which should be soft and elastic 6.

Continue kneading until you obtain a smooth and soft but firm dough, with which you will form a ball to place in a large bowl 7 (remember that the dough will double in volume), adequately dusted with flour at the bottom. Cover the bowl with a clean cloth and place it in a warm place away from drafts, like your oven turned off. Wait for the dough to double in volume 8 (this will take 1 to 1 1/2 hours), then proceed to roll out the pizza dough. Divide the dough into two parts and spread it on two previously oiled low-edged baking trays. Place the tomato sauce in a bowl and season it with 4 tablespoons of oil and salt 9.

Top the pizzas with the tomato sauce 10, a bit of extra virgin olive oil, and bake in a preheated oven for about 10 minutes at 482°F. Meanwhile, slice the mozzarella and place it in a colander to remove the preservation water. Take out the pizzas 11 and sprinkle them with the mozzarella, coarsely chopped or sliced 12; bake for another 5 minutes. After removing the Kamut® pizzas from the oven, sprinkle them with fresh basil leaves and serve immediately.

For the translation of some texts, artificial intelligence tools may have been used.

Kamut® Pizza

PRESENTATION

INGREDIENTS

How to prepare Kamut® Pizza

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