Caraway Rye Pizza Crust

Get creative on what toppings to use on this savory rye pizza crust.


Details

Difficulty

Beginner

Yield

1 (12-inch) pizza

Prep Time

20 minutes

Bake Time

12 to 15 minutes

Ingredients


  • 1-1/4 to 1-3/4 cups all-purpose flour
  • 1/4 cup rye flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1 teaspoon caraway seed
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)*
  • 1 tablespoon oil
  • Toppings, as desired

Directions


Preheat oven to 425°F.

Combine 1 cup all-purpose flour, rye flour, undissolved yeast, caraway seed, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  (If not using Pizza Crust Yeast, allow dough to rest 10 minutes.)

Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to a 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

Top as desired.

Bake on lowest rack for 12 to 15 minutes, until cheese is bubbly and crust is lightly browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.