Pizza Crust with Rye
Recipe by Nicole Thom-Arens
Makes 3 12-inch crusts
Making pizza crust at home is so rewarding. This recipe blends rye and all-purpose flours for great texture and flavor. This recipe makes three (3) 12-inch hand-tossed crusts, which is perfect for my family because we each have our favorite toppings. It is a great recipe to use for a pizza party because there is plenty of dough.
Ingredients:
1 package active dry yeast (2 1/4 teaspoons)1 tablespoon granulated sugar1 1/3 cups warm water2 tablespoons olive oil1 cup rye flour (You could also use whole wheat or spelt flours.)2 1/2 cups bread flour (You could use all-purpose flour.)1 teaspoon kosher salt
Instructions:
1. In a mixing bowl, combine yeast, sugar, and water. Stir and allow to bloom for 5 minutes.2. Once the yeast has bloomed, add flours and olive oil. 3. Fit the mixer with a dough hook and mix on low until combined. 4. Add the kosher salt.5. Increase the speed of the mixer to medium or medium high and allow the dough to knead for 13 to 15 minutes until the dough passes the windowpane test.6. Divide the dough into thirds. (I like to use a food scale for this, but you can just eyeball it.) From each section of dough into a ball.7. Place the dough balls on an oiled baking sheet. Cover with a tea towel. 8. Allow the dough to rise until doubled—usually this takes an hour. 9. Preheat oven to 450 degrees. 10. Press each dough ball into a pizza pan, stretching from the center and turning the pan. 11. Allow the dough to rest for 5 minutes. 12. After the dough has rested, you can stretch it even more if you’d like. 13. Top with toppings of your choice. 14. Bake each pizza at 450 degrees for 12 to 15 minutes. Watch the pizzas closely so not to burn the bottoms. 15. Allow the pizzas to cool for 5 to 10 minutes before slicing and enjoying.
Ingredients:
1 package active dry yeast (2 1/4 teaspoons)1 tablespoon granulated sugar1 1/3 cups warm water2 tablespoons olive oil1 cup rye flour (You could also use whole wheat or spelt flours.)2 1/2 cups bread flour (You could use all-purpose flour.)1 teaspoon kosher salt
Instructions:
1. In a mixing bowl, combine yeast, sugar, and water. Stir and allow to bloom for 5 minutes.2. Once the yeast has bloomed, add flours and olive oil. 3. Fit the mixer with a dough hook and mix on low until combined. 4. Add the kosher salt.5. Increase the speed of the mixer to medium or medium high and allow the dough to knead for 13 to 15 minutes until the dough passes the windowpane test.6. Divide the dough into thirds. (I like to use a food scale for this, but you can just eyeball it.) From each section of dough into a ball.7. Place the dough balls on an oiled baking sheet. Cover with a tea towel. 8. Allow the dough to rise until doubled—usually this takes an hour. 9. Preheat oven to 450 degrees. 10. Press each dough ball into a pizza pan, stretching from the center and turning the pan. 11. Allow the dough to rest for 5 minutes. 12. After the dough has rested, you can stretch it even more if you’d like. 13. Top with toppings of your choice. 14. Bake each pizza at 450 degrees for 12 to 15 minutes. Watch the pizzas closely so not to burn the bottoms. 15. Allow the pizzas to cool for 5 to 10 minutes before slicing and enjoying.