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A pizza dough for a special lady.

by craigc on Jan.28, 2010, under Cooking with Craig

My friend lauren found out she has many food allergies. One of them is wheat and another is corn and then rice. This makes it very annoying to consume modern day pizza because of the mixtures of flours. I’m trying to come up with a pizza dough that works. Right now there is a mixture rising and we will follow it.

Dough trial 1:

Ingredients for dough:

1 cup rye flour

1 cup potato flour( dehydrated potatoes)

1 package active dry yeast

1/2 teaspoon salt

3/4-1 cups water ( anywhere from 1 cup to 1.5 cups originally made, but this turned out to be to much)

So the process in preparing is the same as from the M*A*S*H cookbook( Secrets of the M*A*S*H Mess). With water at 105 degrees Fahrenheit add the package of yeast to it, at this point i would use about a cup of water. Dissolve the yeast into the water.  In a large bowl mix together the rye and potato flours, trying to get an even distribution. Add the water and mix till the flour comes off the spoon or stops sticking to your hand. Add more rye/potato flour if too wet and add more water if too dry.

Once it has been mixed or kneaded for 5 minutes roll into a ball making sure it doesn’t stick to the sides.

When it has reached a smooth ball like consistancy add a thin layer of oil too it. I like to just put some oil in my hand and then rub the dough ball.

Place oiled ball in a glass bowl and then cover. Let rise for 1-2 hours.

Once its twice its  size or larger you can break it down the to the desired amount then roll out to the desired thickness. Originally the recipe makes one 14 inch pizza. I’ve been able to make more out of it but I like a thin pizza.
After that your dough is ready and all you need to do to cook it is put it in the over at 400 degrees F for around 9-11 minutes or so. 425 if you like a really crispy crust.

Result :

The results did actually get me somewhere. It tasted like a pizza and wasn’t too rye like. It actually tasted very whole wheat esc. It tasted good but the dough retained a lot of moisture and after the bake time was still steaming. I think my original adding of more water over the 3/4 to make it 1.25 was way too much. So it should stay at 3/4-1 cup of water, and only let it stand for 1 hour. I let it go for too long and lost all my elasticity. It just grew and because mushy with the extra moisture in it.

Though in the end it did taste like a pizza and look like a pizza so apart from some tweaking needed the dough worked.

When making a rye pasta i found that craft paper or parchment paper, something with a plastic side to it seems to work very well for rolling out dough.

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