I have used freshly ground Kamut wheat with both instant yeast and a starter I made with grapes from our vines. The style is the same our family has always made, what is referred to as Sicilian style. It has a high protein and good flavor, not bitter like some whole wheats. Just flour, water, salt and yeast (or starter), have on occasion added a little honey (less than a tablespoon) to dough for a little difference. I use some olive oil when I spread the dough out, and a simple sauce. The sauce is just fresh tomatoes, fresh onion, fresh garlic, basil (home grown and dried), kosher salt, black pepper, and a little Aleppo pepper (for a little zing). As far as toppings mostly whatever is available or leftover plus some cheese, usually mozzarella, sharp provolone and romano. Keep it as simple and fresh as possible.