I've been using this flour for quite some time and I love it. I first got my hands on it from my friend Chris at Slicetruck Pizzeria in Los Angeles, who, in my estimation, makes the best thin crust American pizza I've ever had. This flour is commonly used in Europe. Up until now it's only been available for purchase by the palate and it's not inexpensive ($1.13/lb if you buy the 10 lb. bag, shipping not included).
What's to like about this flour? The protein content is 14% and it can be hydrated to 117.94% so it's really hard to mess it up. In spite of the high protein figure, it does not produce a tougher crust than the other high gluten flours I've tried. I've made most of the major NY-oriented recipes using this flour without difficulty. Kamut has a natural "sweet", buttery, rich flavor. It's also high in fiber, manganese, magnesium and niacin (B-vitamins).
It's so different from "modern" wheat strains that many individuals who have wheat sensitivities are able to eat Kamut and it's generally easy to digest. However, if you have gluten sensitivity you're still out of luck.
Note that this is different than the whole grain Kamut flour available from Bob's Red Mill which is only 10% protein.
The only downside is that there are no established recipes for this flour (Chris won't divulge his formulation). Perhaps the pizza geeks on this forum can take care of that.