Bread Challenge Week 41
Epicurious is my friend. Of course Epicurious doesn’t know I’m alive but in my mind Epicurious is still my friend. Recently I came across I pizza dough recipe that included rye flour and Epicurious’s status as my best friend was cemented. Yippee!
I decided to pull out all of the random things in my refrigerator that could count as pizza toppings and make pizzas for dinner that very night. Kalamata olives, turkey pepperoni, onion, goat cheese, fresh mozzarella, Roma tomatoes, jalapenos, sun-dried tomatoes, parmesan and more. The pile of toppings grew and grew and I got more and more excited. My excitement was not in vain. I repeat rye flour in my pizza crust was worth the excitement.
The half cup of rye was just enough to add a nice light hint of rye flavor to the crust and the balance of chewy and crispy was great.
Luke loved it. Maddy loved it. I loved it. We loved it so much we only had patience to take a quick snap shot and before digging into our pies.
The recipe instructed that the dough be divided into 6 equal balls and then stretched into 6 equal pizza crusts about 6-7 inches in diameter. Perfect for a family dinner, allowing everyone to have their very own pizza. After mixing kneading, rising and stretching Maddy and I set to work topping each pizza crust in a different way. We had a blast.
When I set out to make this recipe I decided to use all the dough that same night instead of freezing part of it. We like leftovers in this house and I new leftover pizza would not last long at all. So all 6 pizza crusts were topped and baked. I would say that this recipe could be very versatile in the sizes. The dough could easily be used to make 2 larger pizzas, or ever dozens of bites sized pizzas for party snacks.
This recipe was easy to make and since the rye flour was optional you could make it even if you only have all-purpose flour in the house. From start to finish it took us about 2 hours to make this dough and bake our pizzas. We ate our pizza like crazy that night and then happily ate the leftovers the next day too. We will make this again, definitely. It just might make it into rotation with our very favorite Whole Wheat Pizza Crust.
Hands on time: 3
Total time: 4
Make it again: 5
Previous Bread Challenge reviews:
Cinnamon-Apple Twist Bread – Week 40
Pumpkin Bread- Week 39
Winter Herb Bread – Week 38
Classic Pretzel – Week 37
Sweet Potato Bread – Week 36
Challah – Week 35
Whole Wheat English Muffins – Week 34
Pumpernickel – Week 33
Green Onion-Sesame Flatbread – Week 32
Beer Bread – Week 31
Country Seed Bread – Week 30
Cinnamon-Raisin Bagels – Week 29
Crunchy Crackers – Week 28
Ciabatta Bread – Week 27
Cornmeal Pancake -Week 26
Lemon Poppy Seed – Week 25
Sourdough – Week 24
Tortillas – Week 23
Honey Wheat Hamburger Buns – Week 22
Garlic Studded Baguette – Week 21
Quinoa Bread – Week 20
Asiago Herb and Garlic Bread – Week 19
Cranberry Pecan Rye Bread – Week 18
Rotis – Whole Wheat Unleavened Bread- Week 17
Farmhouse White Loaf – Week 16
Honey Whole Wheat Slow Cooker Bread – Week 15
The Easiest Loaf of Bread You’ll Ever Bake – Week 14
Hot Cross Buns – Week 13
100% Whole Wheat Bread – Week 12
Thin Wheat Crackers – Week 11
Irish Soda Bread – Week 10
Double Blueberry Muffins – Week 9
Oatmeal Batter Bread – Week 8
Whole Wheat Dinner Rolls – Week 7
Cheesy Pretzels – Week 6
Light Rye Bread – Week 5
Country-Style Whole-Wheat Pita – Week 4
Carrot Raisin Quick Bread – Week 3
Potato Bread – Week 2
Focaccia – Week 1