![](https://cdn.statically.io/img/www.allrecipes.com/thmb/cyi-Dj7LMhJxPAPpxiZyhlvJQPM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5650053-62173814505e4a439ed60e71d72506cb.jpg)
Ingredients
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1 ½ cups all-purpose flour
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1 cup bread flour
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½ cup rye flour
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1 ½ teaspoons salt
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1 cup water (Optional)
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1 tablespoon olive oil
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⅛ teaspoon active dry yeast
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1 tablespoon water (Optional)
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1 ½ tablespoons cornmeal, or as needed
Directions
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Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
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Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
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Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
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Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
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Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
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Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Cook's Notes:
I like to use rye flour because it adds good flavor to the dough. You can try using only all-purpose or only bread flour instead. The dough is sticky, but resist the urge to add more flour, which results in a tougher crust. Handle it gently for best results.
Keep an eye on the dough as it rises. If the room is warm, it might take less than 18 hours. If the room is chilly, it will take longer.
If you have a pizza stone and peel, preheat the stone according to manufacturer's instructions. Lightly flour the peel before using it to transfer the pizzas to the oven.
Nutrition Facts (per serving)
368 | Calories |
5g | Fat |
70g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 368 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Sodium 876mg | 38% |
Total Carbohydrate 70g | 26% |
Dietary Fiber 4g | 14% |
Total Sugars 0g | |
Protein 10g | 20% |
Calcium 17mg | 1% |
Iron 4mg | 22% |
Potassium 118mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.