5 from 5 votes
No Fail Rye Flour Pizza Crust!
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
No Fail Rye Flour Pizza crust! Make your own topping pizza’s allow for picky palates while the special ingredient in these pizza’s crusts make them so much better than your average pizza crust or anything you can get at your local pizzeria~
Course: Appetizer, Main Course
Cuisine: American
Keyword: rye flour pizza
Servings: 4
Calories: 615 kcal
Author: Michele Hall
Ingredients
  • 2 1/4 cup All Purpose Flour
  • 2 cups Rye Flour Bob's Red Mill works great!
  • 11 ounces Ice cold water
  • 2 Teaspoon Sugar
  • 1/2 teaspoon rapid rise yeast
  • 1.5 Tablespoon Olive Oil
  • 2 teaspoons salt
  • Tomato Sauce your favorite kind
  • 1 cup Whole Milk Mozzarella
  • Fresh Grated Parmesan Cheese
Instructions
  1. In food processor (using the metal blade) pulse 5 times the flour, sugar, and yeast to combine.
  2. Then while processor is running slowly add iced water until dough is just combined. (about 15 seconds)
  3. Leave dough in processor and let rest for 10 minutes.
  4. Add oil and salt and process for about one minute until dough is in ball form, kind of shiny and spinning around the bowl.
  5. Take dough and place it on a floured piece of parchment paper.
  6. Knead until dough is smooth(about a minute or so) then shape into a ball.
  7. Oil a small bowl and place dough ball in the bottom of bowl.
  8. Seal Bowl with plastic wrap and place in refrigerator for 24-96 hours.
  9. When ready to bake pizza, remove dough from fridge and split into 2 -4 pieces. (depending on if you want 4 - 6 inch individual pizzas or 2 -12 inch larger pizzas.
  10. On a generously floured surface, shape dough pieces into round shapes as desired.
  11. Let sit for 1 hour.
  12. Preheat oven to 500*
  13. Using a small amount of olive oil, brush edges of crust and then dust generously with parmesan cheese.
  14. Then top your pizza with sauce, cheese and toppings.
  15. Bake on pizza stone, or back side of flour dusted cookie sheet for 10-12 minutes for the larger size (6-8 minutes for the smaller pizzas) or until pizza cheese is melted and crust is a golden brown. (Every oven varies somewhat.)
  16. Rotate pizza at 5 minutes for larger size and 4 minutes for smaller size.
  17. Remove pizza and allow to cool for 5 minutes before slicing and serving.
Recipe Notes

Please note the times listed do not include rest time.