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Rye Pizza Doughmakes 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.
2 comments:
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!
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.
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