Flour Power: Williamsburg's Monk Bar Gives You Three Doughy Options

Can't you just smell the kamut?

On a recent visit to the new Monk Bar & Pizzeria in Williamsburg, we noticed a few options for the flour used to make the pizza dough: white, smelt and kamut. We ordered one pie made with white flour and another (seen above) made with the kamut, which our waiter informed us had less gluten.

First things first: both pies were delicious, with fresh toppings, a nicely balanced sauce and an admirable chewy-to-char ratio. And yet...we couldn't tell the differences between the crusts, even when sampled sans toppings. So either one of two things happened: the kitchen somehow goofed and didn't actually use the proper flour, or they've made the best low-gluten pizza ever. We're optimists, so we're gonna go with the latter, but gluten-averse folks should ask twice.