Khorasan Dough Pizza

In the quest for healthier alternatives to traditional wheat flour, ancient grains have emerged as a popular choice. Among these revered grains is Khorasan, also known as Kamut, believed to trace its origins back to ancient Egypt. With a growing concern about gluten intolerance, Khorasan offers a promising option for those seeking a more digestible wheat variety. Our Khorasan Dough recipe showcases the unique nutty and slightly sweet flavor of this ancient grain, perfectly suited for a delicious pizza crust. While Khorasan flour tends to be thirsty, requiring more water than other wheat types, its workable nature makes it easy to handle. With the addition of a bit of extra salt to strengthen the dough, we’ve created a dough that not only caters to gluten-sensitive individuals but also delights all pizza lovers.

INGREDIENTS:

• 2.5 grams (1 teaspoon) active dry yeast
• 70 grams (¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
• 453 grams (3½ cups) Khorasan flour, preferably Central Milling Organic White Khorasan
• 210 grams (¾ cup plus 2 tablespoons) ice water
• 90 grams Poolish
• 15 grams (1 tablespoon) fine sea salt
• Olive oil

PREPARATIONS:

1. Dissolve active dry yeast in warm water, whisking vigorously for 30 seconds.
2. Combine Khorasan flour with ice water and yeast-water mixture in a stand mixer.
3. Add the poolish and mix until most of the dough comes together.
4. Incorporate the salt and mix to combine.
5. Knead the dough for 2 to 3 minutes until smooth.
6. Cover the dough with a damp dish towel and let it rest for 20 minutes.
7. Cut and weigh the dough into two 13-ounce balls.
8. Form the dough into balls and refrigerate for 24 to 48 hours.

YIELD:

• 29 ounces (820 grams) of dough, enough for 1 pizza

SPECIAL INSTRUCTIONS:

• Ensure the yeast dissolves in the warm water and foams; discard if it does not.
• Be prepared for Khorasan’s thirstiness, and add more water as needed.

TIPS:

• Use Khorasan Dough in your favorite pizza recipes for a unique, nutty flavor.
• Experiment with toppings to enhance the natural taste of the Khorasan crust.

In a world where dietary needs and preferences vary widely, Khorasan Dough emerges as an extraordinary option, providing a haven for those seeking an alternative to conventional wheat. Its intriguing history dates back to ancient times, making it a fascinating choice for modern culinary explorers. Beyond its historical significance, the Khorasan Dough boasts a flavorful character that delights taste buds with its nutty, slightly sweet notes.

As you venture into the realm of pizza-making with Khorasan Dough, you’ll notice its unique traits—thirsty for water, yet incredibly easy to handle and work with. The added benefit of being more digestible for those with gluten sensitivity enhances its appeal, making it a prime choice for a diverse range of pizza enthusiasts.

We encourage you to experiment with this dough using various baking methods such as the broiler, grill, or wood-fired oven. Each approach brings out distinct qualities, amplifying the depth of flavors that Khorasan Dough can offer.

Prepared with patience and care, your Khorasan Dough will develop enhanced flavor and texture as it rests in the refrigerator for 24 to 48 hours. This process not only enriches the taste but also ensures the dough’s elasticity, allowing it to rise beautifully and produce an exceptional crust.

So, seize the opportunity to embark on this culinary journey with Khorasan Dough, where the past meets the present, and the flavors of ancient grains breathe new life into your pizza creations. Let the nutty, soft, and slightly sweet notes of this dough elevate your pizza experience to new heights, delighting your taste buds and leaving you longing for more.