product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Rye and Corn Pizza Dough

Makes 1 1/2 pounds, enough for 2 (12-inch) pizzas
Time 4 hr
Hearty rye and corn flours produce a dough that rises and bakes more slowly than conventional pizza dough but with unique results: a very crisp crust that’s deeply flavorful and resists sogginess. Try it with classic tomato sauce and Mozzarella, or play up the rich taste of the rye with tomato-less toppings like Gruyère, bacon, crème fraîche, smoked Gouda or chunks of roast chicken.
Ingredients
  • 1 cup warm water (about 110°F)
  • 1 (1-ounce) package (1-ounce) active dry yeast
  • 1 tablespoon barley malt syrup or honey
  • 1 1/4 cup all-purpose flour plus more for dusting
  • 1 cup rye flour
  • 3/4 cup corn flour (not cornmeal)
  • 1 1/2 teaspoon fine sea salt
  • 1 1/2 tablespoon extra-virgin olive oil divided
  • Pizza toppings as desired
Method

Place warm water in a measuring cup, add yeast and syrup, and stir until dissolved. Let sit until foamy, about 5 minutes. Transfer to the bowl of an electric mixer fitted with the dough hook. Add all-purpose flour, rye flour, corn flour, salt and 1 tablespoon of the oil. Beat on low speed until a smooth dough forms, about 2 minutes.   Alternatively, make dough by hand: In a large bowl, stir together yeast mixture, flours, salt and 1 tablespoon of the oil. Turn dough out onto a floured surface and knead by hand until smooth, 4 to 5 minutes.

Pour remaining 1/2 tablespoon oil into a medium bowl. Gather dough into a ball and place in the bowl, turning to coat on all sides with oil, then cover the bowl. Let rise in a warm place until increased in size by about half, 2 to 3 hours, or refrigerate for up to 2 days. 

If dough was refrigerated, let sit at room temperature for at least 1 hour before forming pizzas. Divide dough as desired and form into balls; lightly flour the surface if needed to keep dough from sticking. Roll or press out each ball to desired shape, making it very thin (about 1/4 inch is best) but slightly thicker at the edges. Let rise in a warm spot until slightly puffy, about 1 hour. Arrange dough on a baking sheet and top as desired. Bake in a preheated 375°F oven until deeply browned and crisp, 25 to 35 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 cup warm water (about 110°F)
  • 1 (1-ounce) package (1-ounce) active dry yeast
  • 1 tablespoon barley malt syrup or honey
  • 1 1/4 cup all-purpose flour plus more for dusting
  • 1 cup rye flour
  • 3/4 cup corn flour (not cornmeal)
  • 1 1/2 teaspoon fine sea salt
  • 1 1/2 tablespoon extra-virgin olive oil divided
  • Pizza toppings as desired