|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Pizza crust - rye|
|Contributed by: Deborah Hayes blog 02/20/2005||Added: Feb 14, 2008 at 04:41 AM|
How to make it:
- 1 cup warm water (never over 115)
- 1 teaspoon sea salt
- 1 or 2 teaspoons brown sugar [or BTD compliant substitute]
- organic rye flour (not pumpernickel) 2- 3 cups
- olive oil
- After dissolving the yeast in the warm water and letting it sit for 5 minutes, there should be a bubbly concentration of yeast in the middle of the bowl. Add a little bit of olive oil.
- Mix the salt and brown sugar into the flour in a separate bowl. Next, slowly add the flour into the water and yeast. Stir with a wooden spoon.
- Pour the doughy mixture onto a nonstick cookie sheet or a very well floured clean surface. Gently knead the dough for about 5 minutes.
- Pour a little oil in the bottom of a clean bowl and place the dough in the bowl. Turn the dough over and cover this bowl with a clean kitchen towel. Let rise for one hour.
- After it has risen, punch it down and divide the dough into two equal halves.
- Here's the tricky part. Gently mold the dough into a flat circle. I held the dough between my two hands and gently clapped it over and over again- being careful not to drop it. Rotate the dough like a wheel as you clap.
- When you've got it as big as you can get it without it falling to pieces, then place it on the nonstick pan. You can gently spread it out a little more with your fingertips - but the more you touch it, the flatter and denser it will turn out.
- Bake at 475 for about 8 minutes.
- My pizza crust (my fourth attempt today) turned out light and chewy - just the way my kids like it.
- I didn't include pizza toppings in this recipe, but you could certainly throw the toppings on before you bake it. Use a little oil as well.