I was talking with Bryan earlier today, and he mentioned that he was planning on making homemade pizza this evening. He hadn't made one before, but was plan was to use pre-made bread dough for the crust (as recommended to him by some pizza-making friends).
That caused my mind to wander for a moment — oh, the possibilties of being able to customize the dough. Wheat-pizza was an obvious one, but what about something like using rye-bread dough to create a rye pizza? Hmm, a rye pizza topped with Italian sausage and Canadian bacon… ?
The others in the group seemed to conclude that rye-pizza was a gross idea (including even Bryan “chocolate chips with hot dogs” himself), but I wouldn’t mind trying one of those. Of course, I’m not even certain whether bread-dough is suitable for homemade pizza-making in the first place ;).
Alex! Don’t forget about the time we went to the RVGLUG gathering with the homemade pizza. My favorite dough that evening was made* with cornmeal, brown sugar and beer! :-)
*well, these weren’t the only ingredients :-P
I’d have to consult Joy of Cooking to know the proportions exactly, but there are substitutions you can make, putting using what you’d use for rye dough but into a pizza dough recipe.
I am a cook at a very traditional Italian resteraunt. We use rye in the dough, as it gives it a deeper flavor. Not too much or it will ruin the texture, but 1 part rye to about 5 parts bread flour works great. Chez Panisse also adds rye.
How can you make a rye pizza dough without any wheat flour? My friend is allergic to wheat and we have been experimenting, but of course, we already learned that if you use all rye flour, it ruins the texture…Will oat flour work too? Or rice flour? What tastes the best?
Please help me out guys!
katie, i doubt you’ll ever read this, but if you do, the answer is that there are a few things you can try. you can try using spelt flour, as some wheat allergies won’t have a problem with it while others will (consult a nutritionist), or you can use rice flour, oat flour, maize flour, or really any other sort of flour as long as you add gluten (or if there are gluten allergies, add xanthan gum – only at .5-1% of flour weight max). the limits are really only your creativity, taste, and budget. it also isn’t likely to work out quite right the first time, especially if you aren’t educated in baking science.