Homemade Rye Pizza Dough
Prep time
Cook time
Total time
Dark Rye deepens the flavor of this pizza crust. Sweet and nutty, this dough satisfies adults and children alike!
Recipe type: Bread
Cuisine: Italian
Serves: 6
  • 2 cups dark rye flour
  • 2 cups Animo Caputo "00" flour
  • 1 Tbsp honey
  • 2 tsp salt
  • 1 tsp instant yeast
  • 2 Tbsp olive oil
  • 1¾ - 2 cups of warm water
  1. Combine all ingredients with the mixing paddles of your stand-up mixer. Allow to rest for 5 minutes.
  2. Swap in dough-hook and need on a medium setting for 5 minutes. The dough will still be rather sticky.
  3. Separate dough into two pieces and place each in an oiled freezer bag. Place the bags in the refrigerator (or in the freezer if you don't intend to use them with 48 hours). When you are ready to use the dough, remove it from the refrigerator at least 1 hour before it's time to bake it. The dough needs to come to room temperature (in the bag so that it doesn't dry out).
  4. Roll the dough out into a large circle on a pizza pan that has been sprayed with a little nonstick cooking spray. Bake in an oven that has been preheated to 450˚F for about 5 minutes. Then add the sauce and toppings and bake for an additional 10 minutes or so.
Recipe by StreamingGourmet at https://blog.streaminggourmet.com/2013/09/23/homemade-rye-pizza-dough/