Rye Pizza Dough

When we decided to make Reuben calzones, we knew we needed a crust that stood up to the task. This rye dough was the perfect solution. Great with or without caraway seeds, this tender crust makes a great calzone. Also try it as a pizza with caramelized onions and swiss.

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Rye Pizza Dough
makes approximately enough dough for 2 12-inch pizzas or four large calzones

2 cups dark rye flour
1 cup whole wheat flour
1 cup unbleached all-purpose white flour
Extra flour for working dough (your need for additional flour will vary with conditions)

1 teaspoon salt
4 T olive oil, divided
1 1/2 cups warm water, divided (like the flour, this amount can vary with conditions)
2 teaspoons light brown sugar
4 ½ tsp dry yeast

Dissolve brown sugar in 1/2 cup of warm water and then stir in dried yeast. Set mixture aside and allow it to stand for about 5 minutes, or until yeast is bubbling and active.

Whisk salt, rye flour, white flour, and wheat flour together in a large bowl. Create a well in the flour and pour 3 tablespoons olive oil and 1 cup warm water into it. Add the yeast mixture, and stir with a wooden spoon until a dough forms.

Dust your kneading surface with flour and turn the dough out onto it. Knead for 8 to 10 minutes, incorporating the caraway seeds, if using. Place the dough in a clean bowl that has been brushed with the remaining tablespoon of olive oil. Drape a clean cloth over the bowl allow the dough to rise in a warm, draft-free place for 1 1/2 hours.

Punch down dough, add caraway seeds (if using), and allow to rise for another 15-20 minutes.

Now, divide dough into pieces and shape as desired.

7 comments:

Anonymous said...

The dough turned out too dry. I had to add water to get the elasticity required. Also, I added caraway seeds to the dry mixture since it wasn't listed in the ingredients and wasn't mentioned until the end. So, I hope it turns out good!

Lori Fredrich said...

So many factors can affect the moisture of the dough - from the quality/nature of the flour, to the humidity levels in your home. So, you will almost always need to use a different amount of water to make a dough like this work.

As for the caraway seeds, that was my mistake. They can be added anytime, really. But, usually I knead them into the wet dough.

Anonymous said...

How should I cook this dough? With or without toppings, how long and what temp? Thanks!

Lori Fredrich said...

This dough can be cooked as you would any standard pizza dough.

We like to preheat our oven to 500 degrees and bake our (thicker crusted) pizza with toppings for 15-20 minutes, or until fully cooked.

You can also pre-baked the dough before adding your toppings. It is all in your personal preference.

Anonymous said...

Adding 3 tablespoons of vital wheat gluten (gluten flour in canada) greatly improves the elasticity of the dough.

Rita Holappa said...

I pined this...I love it. I preserve a little but really want to do it more. Great post, great recipe..I cannot wait to try it! Find Pizza

Sam Miner said...

I make reuben pizza with this,