Kamut Pizza Dough
Author: 
 
Makes 2 large thick pizza crusts.
Ingredients
  • 1½ cups hot tap water
  • 4 tablespoons white sugar
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 cups KAMUT flour (freshly milled)
  • 2 cups all-purpose white flour
  • ½ teaspoon yeast
Instructions
  1. Start the night before and bake the next day for lunch or dinner.
  2. Add all ingredients into the mixer except for the all-purpose white flour and yeast.
  3. Mix on low for 30 seconds.
  4. Add the all-purpose what flour to mixer bowl and add yeast on top of the flour.
  5. Mix on medium speed for 3½ minutes, add a little more flour if you feel it is needed.
  6. Remove dough from mixer and place in a greased bowl that is 3 times the size of the dough.
  7. Cover bowl lightly with plastic wrap and let rise over night.
  8. The next morning, dust the counter top with some flour and dump the dough out onto the floured surface.
  9. Divide the dough in half.
  10. Form each piece into a ball by pushing the edges into the bottom center of the dough until the top is a smooth round shape.
  11. pinch the bottom together and place each dough ball into a separate zip-lock bag with some air in each bag.
  12. Placed bagged dough in the fridge for use later, at least 30 minutes.
  13. Remove dough from fridge and roll each out onto a piece of parchment paper, leaving the edge a little thicker than the rest.
  14. Place pizza stone in oven and pre-heat to 425 degrees.
  15. Let oven pre-heat for 30 minutes.
  16. Transfer parchment paper with rolled out dough into the oven (flat cookie sheet works well for this) and bake for 4 minutes, then remove from oven. Repeat this step for 2nd pizza dough.
  17. Top half-baked pizza crust with sauce, toppings and cheese.
  18. Bake for 8-12 more minutes, until bottom of crust is well browned but not burnt.
Recipe by Food Prepper at http://www.foodprepper.com/spinach-artichoke-kamut-pizza.php