Top Eight Free: Your Guide to Allergy-Free Eating

1 cup lukewarm water

2 cups Kamut flour

1 teaspoon active dry yeast

2 tablespoons olive oil

½ teaspoon salt

In a large mixing bowl, dissolve the yeast in lukewarm water.  Let stand five minutes.  Dump one cup of flour into the water and stir vigorously with a wooden spoon for two minutes.   Add olive oil, salt, and remaining flour.  Stir and knead until dough holds together.   Sprinkle a little flour on the countertop or a wooden kneading board.  Knead the dough until it has a springy consistency.   It will feel slightly more gritty and less springy than wheat dough. 

Place into a clean bowl with a little olive oil in the bottom.  Turn dough to cover with oil all over.  Cover with a damp cloth and allow to rise in a warm place until double in bulk, about two hours. 

Preheat oven to 450 degrees.  Punch down the dough.  Divide in half.  Pat and pull the dough into two pizza crusts to fit either a baking sheet or pizza stone, if you have one.

Bake crust for 5 minutes and remove from oven.  Spread with toppings and return to oven for 8 – 10 minutes, until crust is crisp on the bottom. (Test by prying up one corner of the crust with a spatula and poking the bottom with your finger.)

© 2007 Jeanette Bradley