There are a couple of Kamut threads here that I took a lot of info from, so thanks! I had a go at making a whoegrain Kamut pizza today and the result was good! The dough is quite delicate and had to be stretched very carefully, but the result was great! It had quite a "wholewheat" taste and felt cleaning on the palate, not quite as tasty as regular white flour, but still good and my wife preferred it to the normal wheat flour.
Recipe (from
https://www.pizzamaking.com/dough-calculator.html):
Flour (100%): 540.54 g | 19.07 oz | 1.19 lbs
Water (80%): 432.43 g | 15.25 oz | 0.95 lbs
IDY (0.5%): 2.7 g | 0.1 oz | 0.01 lbs | 0.9 tsp | 0.3 tbsp
Salt (2.5%): 13.51 g | 0.48 oz | 0.03 lbs | 2.42 tsp | 0.81 tbsp
Malt (2%): 10.81 g | 0.38 oz | 0.02 lbs | 2.71 tsp | 0.9 tbsp
Total (185%): 1000 g | 35.27 oz | 2.2 lbs | TF = N/A
Single Ball: 250 g | 8.82 oz | 0.55 lbs
I added a splash of olive oil to the dough as well.
