Monday, January 2, 2012

Sun Dried Tomato and Rye Pizza Dough

I made a meatball pizza with one of the balls of dough! It was very yummy!!

Makes 2 dough balls, enough for 2 medium pizzas

1 1/2 cups warm water (110 degrees)
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2-2 1/4 cups unbleached all-purpose flour
2 cups rye flour
1 1/2 teaspoons salt
3 tablespoons olive oil
1/3 cup *sun dried tomatoes (ground into flakes or powder)

Place 2 cups of the bread flour, the rye flour, the yeast and salt in the bowl of a stand mixer fitted with the dough hook. Mix briefly on low speed.

Add the olive oil to the water, and then, with the mixer on low speed, slowly pour the water mixture into the flour mixture. Once the ingredients are well combined, turn off the mixer and switch to the dough hook attachment. Knead the dough on low speed until it is smooth and elastic, about 5 minutes. If the dough seems overly sticky, you can add the remaining 1/4 cup of bread flour, 1 tablespoon at a time, during the kneading process. (At this point, you can freeze half or all of the dough. Freezing directions are below.)

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm place until nearly doubled in size, about 1-1 1/2 hours.

To assemble pizzas, roll each half of the dough out into a 14-inch circle. (I use a combination of rolling with a rolling pin and stretching the dough with my hands.) Place dough on a piece of parchment paper that has been sprinkled with cornmeal, and place the parchment paper on a baking sheet. Top pizza as desired.

To bake pizza, preheat a pizza stone in a 500 degree oven for at least 30 minutes. Reduce the oven temperature to 425 degrees and slide the pizza and parchment paper onto the stone, using the baking sheet to help with the transfer. Bake until the cheese begins to brown and the crust edges are golden, about 8 to 12 minutes. Remove from the oven and let stand a few minutes before slicing.

To freeze pizza dough: After kneading, divide the dough in half and form each half into a smooth, round ball. Dust each dough ball with flour and place in a zip-top plastic bag; place dough in freezer. Pizza dough can be frozen for up to one month. To use, thaw dough in refrigerator overnight, and then let it warm up on the counter for about 2 hours before using.

Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook.

*I used the sun dried tomatoes that I dried this last fall. I did not pack them in oil, I figured they would last longer if I use kept them dried out.

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