This dough has a very light rye flavor. You may increase the rye flavor if you wish to by increasing the ratio of rye to white flour and by adding caraway seeds to the dough.
2 cups rye flour
2 1/2 cups unbleached all-purpose white flour
1 teaspoon salt
1/4 cup (4 tablespoons) olive oil
2 packages dry yeast
1 1/2 cups warm water
2 teaspoons light brown sugar
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Dissolve the yeast in 1/2 cup of warm water and stir in the light brown sugar.
Set this mixture aside and let it stand for at least 5 minutes.
Meanwhile, sift the rye flour and 2 cups of the white flour into a large mixing
bowl with the salt. Make a depression in the center of the flour and add 3 tablespoons
of the oil and 1 cup of warm water.
Add the yeast mixture, mixing the dough with your hands.
Place flour on the kneading surface and lift the dough onto it. Knead
for 8 to 10 minutes.
Place the dough in a clean bowl that has been brushed with oil.
Brush the top of the dough with oil.
Put a clean cloth over the bowl and put it in a warm, draft-free
place for 1 1/2 hours.
This recipe will make:
2 thin crust pizzas, 12-inches each
2 stuffed pizza pockets
1 thick crust pizza, 14-inch
6 (6-inch) pizzas
Posted by FootsieBear at Recipe Goldmine 9/26/2001 8:44 pm.