I have a gas oven that has a broiler on top as well as a broiler compartment underneath. I preheated my 16 x 16 x 0.5 steel plate for 1.5 hours and achieved a plate temperature of 600 degreed. A little before I launched I turned on the top broiler which is about 6.5 inches from the plate.
The dough formulation I used was:
Water - 70%
IDY - 0.56%
Salt - 1.75%
Oil - 2.98 %
Sugar - 1.05%
TF = 0.75
I chose 70% hydration after I had found a formulation for spelt flour dough (also an ancient grain) in "Artisan Pizza and Flatbread in Five Minutes a Day". Although there is no information about the absorption rate of Kamut, I do know that it is drier than other flours. At 70% hydration the dough ball practically formed itself in the mixer, so I thought I had stumbled upon the "magic" number. The dough was fermented for three days and it was easy to extend.
The pizza was thoroughly cooked after three minutes. The bottom was evenly charred, not burned, but on its way there. Disappointingly, the pizza wasn't crisp at all. Otherwise it was very flavorful. Kamut excels in this regard.
This flour is used at SliceTruck Pizzeria with great success using just a deck oven, so I know that what I want to achieve is definitely possible. The owner has been very generous with information, but he will not pass on his precise dough formula.
So I guess my question is where do I make the adjustment? Ditch the oil? Dial the hydration down? Lower temp and longer bake? I've gotta be very close.