Rating: 4.93 stars
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a tasty change up from the predictable fast-ball delivery pizza.

Recipe Summary test

prep:
20 mins
additional:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
1 24-inch pizza
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix 2 1/2 cups all-purpose flour, rye flour, and salt together in a bowl.

    Advertisement
  • Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.

  • Pour yeast mixture into flour mixture.

  • Pour remaining 1 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.

  • Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour.

  • Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.

Tips

Cook's Note:

Instead of using a tomato sauce base, try brushing olive oil on the dough before you add your toppings.

Add your favorite pizza toppings and cook in a 425 degrees F (220 degrees C) preheated oven until cheese is browned, about 15 to 18.

Nutrition Facts

253 calories; protein 6.2g; carbohydrates 46.9g; fat 4g; sodium 293.8mg. Full Nutrition
Advertisement

Reviews (16)

15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/26/2015
Excellent recipe! I made this pizza dough three times this week-end. I put all of the ingredients in my bread maker and it turned out perfect. The first time I made it I used all of the dough and it made a nice thick crust. The next two times I made it I divided the dough in half and made two thin crust pizzas. Thank you for sharing! Read More
(3)
Rating: 5 stars
11/23/2014
Nice healthy twist! Read More
(3)
Rating: 5 stars
05/28/2015
Absolutely perfect! A pizza crust with flavor without having to add tons of herbs or salt. Rye... Why haven't I thought of it before? I will say I let it rise longer than called for maybe two hours and it was almost a deep dish. It got huge on my pizza stone! But that's ok with me we love the crust. Read More
(2)
Advertisement
Rating: 5 stars
05/11/2017
I have made this every Saturday for several years now. My recipe has evolved as I no longer look it up anymore. Try 3 cups flour and one cup rye flour. Also pour extra virgin olive oil in measuring cup before adding the water to the one cup line. Hope this helps. Read More
(2)
Rating: 5 stars
03/30/2017
This is an easy to make and delicious pizza crust. I tried it with a simple topping of mozzarella, sliced cherry tomatoes and Italian herbs drizzled with a little garlic olive oil. This week, I am making a Reuben pizza with the crust and I have no doubt that it will be a hit. Thanks for a rye crust recipe that isn't dry and just delicious. Read More
(2)
Rating: 5 stars
02/12/2017
Not sure what I did but I had to add at least another cup of flour to get it off the dough hook. 3 1/2 1 cups flour (?). Too much water I guess. Anyway the dough rolled out a family sized pizza which I used with a white sauce. The crust rose nicely and had a great texture and flavor. For 2 people there are leftovers too. No problem for me. Great recipe Doug. Read More
(1)
Advertisement
Rating: 5 stars
01/14/2017
What temp and how long does this cook for??? Read More
Rating: 5 stars
01/18/2020
Big hit with my wife and kids. Read More
Rating: 5 stars
01/21/2020
Doug...This was a great pizza dough...I loved the hint of rye in the final product. This dough recipe made for me two loaves; I immediately made one and refrigerated the second loaf for the next night. There are a few suggestions I'd like to share with readers: 1) Be sure to have a thermometer! It is critical to check the temperature of the water in both steps...You want the water to be NO MORE than 110 degrees F. If it gets any hotter the yeast will get killed! 2) If one has a pizza stone then set it inside the oven on the lowest rack setting while it is preheating (I set my oven for 475 degrees). Having a stone prevents soggy bottom pizza dough. If one doesn't have a stone one can invert a sheet pan on the lowest rack setting. 3) After shaping/rolling out the dough move the dough onto a peel or wooden board that has been generously dusted with both cornmeal and flour. This prevents the dough from sticking when it is time to slide the pizza onto the stone/inverted pan in the very hot oven. My first pizza (I made a Margherita) took 11 minutes to cook; my second pizza (still a Margherita) took 14 minutes to cook (because it was slightly chilled from cooling in the refrigerator overnight - I did take it out to come down to room temp but it's cold now (winter)). Just watch it through the oven door until it's how you like it - try not to open the oven door while it is cooking. Absolutely wonderful tasting pizza dough! Thanks Doug:) Read More