Rye Pizza kneaded with Stand Mixer*+

Yield: 2-thick or 3-thinner 12" pizzas

Oven temperature and cooking time

• 480 F ( 250 C) for 10 minutes

Equipments

•  Stand Mixer with Dough attachment
  

Ingredients

• 3 cups (384g) All-purpose flour
  
• 1 cup (102g) Rye flour
• 1 tsp salt
• 1 tsp brown sugar
• 7.5 g instant yeast
  
  
• 1 1/4 cup + 2 tbsp (330ml) water at room temperature
• 2 tbsp olive oil

Directions

1. Shift together all dry ingredients. Mix in water and olive oil.
2. Knead with a stand mixer for 9 minutes, scraping dough on side of mixing bowl a few times.
3. Raise the dough for 40 minutes to 1 hour to almost double.
4. Preheat the oven with a pizza stone on a rack. After the oven is preheated, heat the pizza stone for 10 minutes.
5. Divide dough to three (or two), 160g or 240g each.
6. Form the dough and, top with topping.
7. Bake for 10 minutes or until the crust become crispy.

Note