Calzone (or Pizza) Dough

Page 370

| Course Type: Breads

(1 review)

Tags: rye challenge 1984 chapter 8

Recipe Review

Rye flour is the secret to this recipe. The ratio is 1 part rye to 7 parts all-purpose, and amazingly enough, that small amount of rye makes a difference.

The recipe, as Amanda warns, makes a very soft dough. My son prepared this, and because I was not able to be in the kitchen to help, I suggested he use the bread maker to do the kneading. The result was that no additional flour was added, making the dough even more difficult to manage at the roll-out stage. Nevertheless, it was delicious, and was just a bit subject to tearing.

We used this dough for this calzone, but I'm itching to try it for pizza.

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