Mill the hard red wheat and Kamut berries into fresh flour.

In a large bowl, combine the water and active sourdough starter and stir until milky.

Add the freshly milled flour and sea salt and mix until a shaggy dough forms.

Let the dough rest for about 45 minutes.

Knead the dough until smoother and more elastic.

Divide the dough into 3 portions and place each into a lightly oiled container or bowl.

Cover and let the dough rise at room temperature for several hours until slightly puffed.

Transfer the dough to the refrigerator for 1 to 4 days for cold fermentation.

About 30 minutes before baking, remove the dough from the refrigerator and let it warm slightly.

Preheat the oven to 500°F (260°C).

Stretch the dough into generously oiled pizza pans or onto a baking surface of choice.

Add toppings as desired.

Bake for about 12 to 15 minutes or until golden brown and bubbly.