It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is HOMEMADE PIZZA DOUGH!
I love homemade pizza crust. This recipe takes a little time, mostly rising time, but it tastes spectacular. Sometimes a little extra effort can make a big impression.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
Karen
P.S. We’re at 554 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
PIZZA DOUGH
Makes One 12-14″ Pizza Crust
[Courtesy of Karen’s Kitchen]
¼ cup lukewarm water
2 tsp. active dry yeast
¼ cup rye flour
½ cup lukewarm water
1 T. milk
2 T. olive oil
½ tsp. salt
1-3/4 cups unbleached all-purpose flour
Make a sponge by mixing together ¼ cup lukewarm water, yeast and rye flour. Let rise 20-30 minutes and then add ½ cup lukewarm water, milk, olive oil, salt and flour.
Mix the dough with a wooden spoon, and then knead on a floured board. It will be soft and a little sticky. Use quick light motions with your hands so dough won’t stick. Add more flour to the board as you knead but no more than absolutely necessary. A soft moist dough makes a light and very crispy crust. Knead 10-15 minutes to develop strength and elasticity in the dough.
Put dough in bowl rubbed with olive oil, and oil the surface of the dough to prevent a crust from forming. Cover bowl with towel and put in warm place (90-110 degrees).
Let dough rise for about 2 hours, or until ball has doubled in size. Punch down. Let rise about 40 minutes more.
Preheat oven to 450-500 degrees. When you roll and shape the dough, feel free to make it any shape you wish. Large, flat pizzas with uneven bubbly edges have rustic appeal. Makes sturdy dough that puffs up a bit in oven and ends up very crispy.
Happy Eating!
I have yet to find a homemade pizza dough recipe that I like. I’ll try this one. I see it has rye flour and that’s a new one for me. This could be the winner!
I haven’t made it in a while since we are watching our carbs, but we really like this recipe. I hope it works for you.
Thanks for the recipe Karen
You’re welcome, Eileen! Enjoy!
I can ‘taste” where the olive oil IN the dough would make the difference…
Thanks, Karen. 😊
You’re welcome, K.A. Enjoy!
This sounds like it’ll make a great pizza. I’ll have to try it.
I hope you enjoy it. Let me know if you make it.
Hi, your pizza dough sounds like the one my husband makes, and it really comes out good, thank you for sharing your pizza dough recipe. Have a great weekend and stay safe.
That’s wonderful, Alicia. Finding a good one is important. Glad you have one. Have a great weekend!
I have tried different recipes… but have never been happy with them… never tried one with rye flour before…
I think the rye flour gives it more of a “chewy” texture like you get in pizza parlors. I hope you try it and enjoy it!
Ah, I was wondering why rye flour. I’ve never even noticed that in the store before, but I will look for it. Thanks for sharing.
You can get small bags of rye flour. I don’t use it much so I bring it home and put it in an airtight container.