Calzone (or Pizza) Dough

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.