RYE PIZZA DOUGH
This is a tasty change up from the predictable fast-ball delivery pizza.
Provided by Doug
Categories Bread Pizza Dough and Crust Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Mix 2 1/2 cups all-purpose flour, rye flour, and salt together in a bowl.
- Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes.
- Pour yeast mixture into flour mixture.
- Pour remaining 1 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together.
- Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour.
- Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 46.9 g, Fat 4 g, Fiber 3.3 g, Protein 6.2 g, SaturatedFat 0.6 g, Sodium 293.8 mg, Sugar 0.8 g
PARTY PIZZAS
"A batch of these snacks gets cleared away fast with the irresistible combination of creamy cheese and lightly seasoned meat on crispy toast," assures Carolyn Snow of Sedalia, Missouri.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 792mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
RYE BREAD PARTY PIZZAS
Very easy little pizzas to make -- my family counts on them for New Year's Eve! This recipe uses plenty of melted cheese, a dash of Worcestershire sauce and a dash of ketchup, all mixed with beef and sausage. Perfect for preparing ahead and freezing!
Provided by DREW810
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 45m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
- Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Place processed cheese food in a large, microwave safe bowl. Microwave on high 3 to 4 minutes, or until processed cheese food is melted.
- Into the bowl with melted processed cheese food, mix Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork.
- Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
- Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 3 g, Cholesterol 63.4 mg, Fat 24.5 g, Protein 14.1 g, SaturatedFat 10.7 g, Sodium 617.6 mg, Sugar 2.5 g
RYE PIZZA WITH FIGS, FENNEL, GORGONZOLA & HAZELNUTS
Give your pizza a gourmet makeover with sensational ingredients, including tangy Italian cheese and sweet ripe figs - perfect for lunchtime entertaining
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Yield makes 2 x 30cm pizzas
Number Of Ingredients 18
Steps:
- To make the dough, mix the yeast in a small bowl with 2 tbsp warm water and 1 tbsp strong white flour. Leave somewhere warm to 'sponge' for 20 mins or so (this dissolves and activates the yeast). Tip the three flours into a large bowl and make a well in the centre. Pour in the sponged yeast, 1 tsp salt, sugar, oil and 290ml warm water, and mix to form a wet dough. Knead for 10 mins until satiny and elastic, then put in a clean bowl, cover with a cloth and leave to double in size for 2 1/2 - 3 hrs.
- Quarter the fennel bulb lengthways and remove any tough outer leaves. Trim the base of each, thinly slice with a knife or mandolin, then put in a bowl with the lemon juice so it doesn't turn brown.
- Heat the oil in a frying pan, add the onions and a pinch of salt, and fry over a medium heat for 7 mins. Add 1-2 tbsp of water, season with pepper, cover and cook on a low heat for 10 mins until softened. Add most of the fennel, along with the fennel seeds and seasoning, and cook for 3 mins, stirring every so often. If the mixture is still wet, uncover and bubble off any liquid.
- An hour before cooking, heat the oven to its highest setting and put a baking sheet or pizza stone in to heat. Tip the dough onto a lightly floured surface, knead it a little, then halve and roll each piece into a circle or rough square. Lift the dough and, while rotating, stretch with your fingertips until each piece is 30-32cm across and as thin as possible with a slightly thicker edge.
- Sprinkle two large baking sheets with semolina and put the pizza bases on them. Top each base with the cooked onion and fennel mix, then the pieces of raw fennel, leaving a 3cm border. Drizzle with a little olive oil. Put the halved figs on top and spoon on a little balsamic vinegar and a sprinkle of sugar. Grind over some pepper. Carefully slide the first pizza onto the heated baking sheet in the oven. Bake for 8-12 mins until the dough is golden and the figs caramelised. Halfway through the cooking time, dot the pizza with the cheese. Scatter on the toasted hazelnuts and any reserved fennel fronds. Repeat with the second pizza.
Nutrition Facts : Calories 698 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 109 grams carbohydrates, Sugar 46 grams sugar, Fiber 16 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
PIZZA DOUGH
This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)
Provided by David Tanis
Categories easy, pizza and calzones, main course
Time 20m
Yield 4 dough balls (8 ounces/225 grams each)
Number Of Ingredients 4
Steps:
- Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.
- Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
- Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
- Wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. (You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.)
- To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 153 milligrams, Sugar 0 grams
More about "rye pizza dough recipes"
RYE PIZZA DOUGH CRACKER CRUST – A COUPLE COOKS
From acouplecooks.com
4.5/5 (2)Category Main DishCuisine AmericanTotal Time 30 mins
- In a large mixing bowl combine rye flour, whole wheat flour, kosher salt, and baking powder and stir to thoroughly combine. Add the olive oil and water, and stir until roughly combined. Turn onto floured surface and knead several times until smooth, adding a bit of flour if the dough is very sticky.
- Place one dough on a lightly floured surface. Using a rolling pin, roll out one dough into a large oval, to very thin, just less than 1/8” (the shape can be somewhat irregular and free form). If the dough sticks, lightly dust it with flour and continue to roll (if necessary, turn the entire dough over and continue to roll). When the dough is rolled out, transfer the dough to a baking sheet (by rolling half of it up onto the rolling pin and gently placing it on the sheet). Prick the dough with a fork across the entire surface to prevent bubbles.
NO FAIL RYE FLOUR PIZZA CRUST! - WEST VIA MIDWEST
From westviamidwest.com
4.8/5 (11)Total Time 25 hrs 30 minsCategory APPETIZERSCalories 615 per serving
- Then while processor is running slowly add iced water until dough is just combined. (about 15 seconds)
- Add oil and salt and process for about one minute until dough is in ball form, kind of shiny and spinning around the bowl.
EASY HOMEMADE RYE PIZZA DOUGH - HäLSA NUTRITION
From halsanutrition.com
Cuisine American, ItalianCategory Dinner, Lunch
EASY RYE FLOUR PIZZA DOUGH - LESS SIMPLE CARBS
From lesssimplecarbs.com
RECIPE: RYE AND CORN PIZZA DOUGH | WHOLE FOODS MARKET
From wholefoodsmarket.com
PIZZA OF THE MONTH: THE REUBEN - PMQ PIZZA MAGAZINE
From pmq.com
DOUGH - 100% RYE PIZZA BASE RECIPES? - SEASONED ADVICE
From cooking.stackexchange.com
AUTHENTIC ITALIAN PIZZA DOUGH RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
HOW TO MAKE THE EASIEST PIZZA DOUGH RECIPE FOR BEGINNERS
From biggerbolderbaking.com
REUBEN FLATBREAD PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
SOURDOUGH PIZZA CRUST RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RYE PIZZA DOUGH RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
15 RYE PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
RYE PIZZA CRUST RECIPE - VEGAN RICHA
From veganricha.com
CARAWAY RYE PIZZA CRUST - FLY-LOCAL
From fleischmannsyeast.com
SOURDOUGH PIZZA CRUST WITH RYE | THE FRESH LOAF
From thefreshloaf.com
BEST EASY PIZZA DOUGH - NO MIXER OR YEAST PROOFING REQUIRED
From 101cookbooks.com
CHEESY RYE PIZZA RECIPE | MYRECIPES
From myrecipes.com
COOK THIS: THREE BELGIAN BAKING RECIPES FROM DARK RYE AND HONEY …
From nationalpost.com
NEW YORK REUBEN PIZZA
From fleischmannsyeast.com
You'll also love