Simple Sourdough Kamut Pizza Dough

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Sourdough khorasan (commonly know as Kamut) pizza dough is simple to make and chock full of healthy nutrients. Making sourdough pizza dough with khorasan flour is a delicious way to get a boost of gut healthy probiotics too!

An overhead shot of a baked kamut pizza with cheese and tomato sauce in a cast iron skillet.

FAQ

Why Use Khorasan Flour?

Khorasan wheat is a nutritious alternative to modern all-purpose white flour. It is high in B-Vitamins, fibre, iron, and folic acid. The wheat also contains selenium, which is a powerful anti-oxidants. As opposed to modern wheat, Khorasan has not been hybridised or genetically modified.

What Does Khorasan Taste Like?

Baked goods and bread made with khorasan flour has a nutty, buttery flavour. It adds a deeper, denser texture to basked goods, which tastes wonderful in my opinion!

Tips

When bring the pizza dough together, it’s important to add the khorasan (kamut) flour little by little. This is because it takes the flour a bit of time to absorb the water. If you add the flour little by little, you will be able to feel if the water/flour ratio is good.

This is a slow recipe – making long-fermented dough means that you allow it to ferment for about 24 hours. We like to make the pizza dough the night before we want to eat it!

Tools

Mixing Bowl

Cast Iron Skillet (or pizza stone)

Photo

Ingredients

Khorasan flour (Kamut is actually a brand name!)

All-Purpose White Flour (just a touch)

Sourdough Starter (mature, active, and bubbly)

Salt – (make sure to use unadulterated salt – I like pink himalayan sea salt)

Toppings – whatever your prefer! We like fresh tomatoes, cheese, and basil.

For complete measurements, see the printable recipe card below.

Instructions

To make kamut pizza dough, first add sourdough starte and water to a bowl and combine.

An overhead shot of sourdough starter and water in a large pottery bowl.

Then add the flour and mix until combined. Allow to sit on the counter for 30 minutes. Make sure to cover the bowl in some way – I use a plate, but you could use a tea towel or plastic wrap.

An overhead shot of kamut flour and water in a green bowl.

Then, fold the salt into the dough by stretching the dough up on one side and folding it over on each side (I usually fold my dough 4 times). Cover the bowl again and let it sit for 30 minutes.

An overhead shot of kamut pizza dough in a pottery bowl.

Over the next 2 hours, stretch and fold the dough every 30 minutes.

Then put the dough into the fridge for 8-12 hours.

Next pour the dough onto a countertop and divide into four pieces. Pre-heat the oven to 400 F / 205 C.

An overhead shot of kamut pizza dough in a cast iron skillet.

Gently shape the dough into the shape of pizza you would like. Try not to squish the bubbles too much! I like to shape my dough in my cast iron skillets.

An overhead shot of kamut pizza dough in a cast iron skillet with a dollop of tomato sauce.

Chop up the toppings and add them and cheese to the pizza crusts.

An overhead shot of an unbaked kamut pizza with cheese and tomato sauce in a cast iron skillet.

Once the oven is hot, put the pizzas into the oven and bake for 8 minutes. And enjoy!

Other Simple Sourdough Ideas

Simple Parmesan Sourdough Bread

Simple Sourdough Scallion Pancakes

Simple Sourdough Bagel Recipe

Simple Sourdough Pumpkin Muffins

Cozy Sourdough Pumpkin Bread

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!