Step 1

Measure out one cup of warm water. It's usually ideal at 110-115 degrees Fahrenheit, but refer to your yeast package. Sprinkle the yeast and sugar over the water. (I usually do this all in a liquid measuring cup, but you could transfer the water to a bowl too). Let stand for about 5 minutes, or until frothy.

Step 2

To a standing mixer with the paddle attachment installed, add 2 cups of all-purpose flour, the cup of rye flour, and the salt. Mix together to combine. With the mixer running at low speed, pour in the yeast mixture and the olive oil. Process until just combined, about 10 seconds. Replace the paddle attachment with the dough hook. Knead the dough until smooth and elastic, about 2-3 minutes. If the dough still seems sticky, add more flour, 1 tablespoon at a time, until no longer sticky.

Step 3

Add 2 cups of the all-purpose flour, the rye flour, and the salt to a large mixing bowl. Stir together with a whisk. Next, add in the yeast and water mixture and the olive oil. Stir together with a wooden spoon until it resembles a dough. Transfer the dough to a floured surface and knead for about 15 minutes. If sticky, add 1 tablespoon of flour at a time until no longer sticky.

Step 4

Lightly grease another mixing bowl with a little olive oil. Transfer the dough to this bowl, cover with a clean tea towel, and let rise in a warm spot for about 1 ½ hours.

Step 5

After the dough has risen, it should have about doubled in size, it is ready to be rolled out. Transfer to a lightly floured surface and divide into 4 equal-sized pieces. Preheat the oven to 500 degrees F and then roll the dough into four 8-10 inch individual-sized pizzas. (Alternatively, wrap each piece of dough in plastic and store it in the refrigerator for up to a day or the freezer for up to 3 months. Be sure to bring to room temperature before using; if frozen begin by transfering to the refrigerator the night before.)

Step 6

Place the rolled out dough onto unrimmed baking sheets or pizza stones. Add desired toppings and bake for 5-8 minutes, until crust is golden and cheese is melted.