No Fail Rye Flour Pizza Crust!

Step 1

In food processor (using the metal blade) pulse 5 times the flour, sugar, and yeast to combine.

Step 2

Then while processor is running slowly add iced water until dough is just combined. (about 15 seconds)

Step 3

Leave dough in processor and let rest for 10 minutes.

Step 4

Add oil and salt and process for about one minute until dough is in ball form, kind of shiny and spinning around the bowl.

Step 5

Take dough and place it on a floured piece of parchment paper.

Step 6

Knead until dough is smooth(about a minute or so) then shape into a ball.

Step 7

Oil a small bowl and place dough ball in the bottom of bowl.

Step 8

Seal Bowl with plastic wrap and place in refrigerator for 24-96 hours.

Step 9

When ready to bake pizza, remove dough from fridge and split into 2 -4 pieces. (depending on if you want 4 - 6 inch individual pizzas or 2 -12 inch larger pizzas.

Step 10

On a generously floured surface, shape dough pieces into round shapes as desired.

Step 11

Let sit for 1 hour.

Step 12

Preheat oven to 500*

Step 13

Using a small amount of olive oil, brush edges of crust and then dust generously with parmesan cheese.

Step 14

Then top your pizza with sauce, cheese and toppings.

Step 15

Bake on pizza stone, or back side of flour dusted cookie sheet for 10-12 minutes for the larger size (6-8 minutes for the smaller pizzas) or until pizza cheese is melted and crust is a golden brown. (Every oven varies somewhat.)

Step 16

Rotate pizza at 5 minutes for larger size and 4 minutes for smaller size.

Step 17

Remove pizza and allow to cool for 5 minutes before slicing and serving.