How To make Pizza On Rye
8 oz Tomato sauce
1/4 ts Basil
1/8 ts Oregano
5 Or 6 slices of rye toast
8 oz Sliced mozzarella cheese
Parmesan cheese Mix the tomato sauce, basil and oregano and spread on 5 or 6 slices of rye toast. Divide the 8 ounces of sliced mozzarella among the pizzas. Sprinkle with Parmesan cheese and broil until bubbly. For variety, I top my pizza with onions, pepperoni, and sometimes canned shrimp. Randy Rigg
How To make Pizza On Rye's Videos
Yeasted Preferments Explained | Poolish, Biga, Sponge, Pâte Fermentée
What is a preferment and why use it?
Preferments are made by taking a portion of the total dough ingredients, mixing them together and leaving to ferment for several hours. In most cases only flour, water and yeast are used. There are exceptions like the sponge which can be made with milk instead of water. Or pate fermentee which is the only one that contains salt.
The ripening time of a preferment will depend on the temperature of the environment and the amount of yeast used. A poolish or biga may ferment for 8 – 16 hours or even more.
A pate fermentee being made by taking a piece of a fully mixed dough can take as little as 6 hours.
The sponge is by far the quickest preferment as it contains all the yeast in a recipe. It can be ready in as little as 45 minutes.
Most breads can be made with preferments and most of the preferments can be used interchangeably with some modification.
Generally, you would preferment 10% - 20% of the total flour in a recipe. But there are instances where I have made recipes with up to 50% prefermented flour. Rarely, but still possible is a recipe with 100% prefermented flour.
There are several benefits to a bread made with prefermented flour. The acidity in the preferment can help with strengthening gluten structure making a dough rise upwards instead of spreading out sideways.
Flavour is another major benefit. A slow fermentation creates acids and esters which give the bread a wheaty fermented aroma and a slight tang. Much more complex than any straight through dough.
Keeping quality is another benefit as the more acidic a bread is the longer it will stay fresh. This is especially important for when you are making larger loaves and baking less often. The acids in the bread will prevent mould formation far longer than in a regular dough.
Lastly, the production time of your bread can be reduced when using a preferment. Because it brings so much flavour you will not need a long bulk proof to develop it. By simply mixing a preferment the day before and spending just a few minutes you could potentially save hours the following day.
I like using them as is evident in the Breads with Preferment playlist on my channel. With around 30 recipes using all the preferments listed here.
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CHAPTERS
0:00 Intro
1:31 Poolish
3:30 Biga
5:48 Sponge
8:06 Pate Fermentee
12:22 Side by side comparison
13:52 Notes on temperature control
14:50 Letting them over ferment to see what happens
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45: A little RYE goes a long way... - Bake with Jack
Hey peeps, try swapping out the wholemeal flour in my Simple Cob Loaf recipe for wholemeal Rye flour and see what an amazing difference it makes. Recipe is here:
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Rye bread pizza
The recipe does not need to be exact!
Easy recipe 111.
Rye bread pizza.
Subtitles are all my YouTube channels.
Remember to order a channel.
Rye bread.
Olive oil.
Grated mozzarella cheese.
Chervil.
Scallion basil.
Tomato.
Ham.
Tomato ketchup.
How To Make Homemade Sourdough Pizza
A classic(ish) Neopolitan pizza margherita made with a sourdough starter as the leavening, instead of commercial yeast. This pizza has a super bubbly, soft, and lightly chewy crust. Topped with a fresh san marzano tomato sauce, a little bit of fresh mozzarella, and basil. Best of all, it can be done in your home oven with a simple pizza stone.
Watch my Ultimate Sourdough starter guide:
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Ingredients you'll need:
Dough-
655g 00 type flour or all purpose flour
45g whole wheat flour
14g fine sea salt
98g mature sourdough starter
490g water @ 90F
Sauce -
28 oz can peeled san marzano tomatoes, drained
2 cloves garlic peeled
2 tablespoons olive oil
salt to taste
Sample Schedule for this recipe:
4:00 P.M Mix your dough
4:10 P.M. Bulk ferment
6:40 P.M Refrigerate dough overnight (14 hours if you want to be precise)
*next day
8:40 A.M Shape dough balls
8:50 A.M. Proof dough balls 5 hours
1:00P.M. Dough is ready to bake with or you can refrigerate it for 1-2 days covered and bake with later.
Perfect Pizza Dough Recipe With Rye Flour - خمیر پیتزا
Rye flour make your pizza healthier and your dough easier to roll out.
pizza dough with rye flour:
25 g fresh yeast
2 spoon sugar
1 spoon salt
6 dL warm water
2 spoon olive oil
100 g rye flour
900 g all-purpose flour
100% Whole Grain Rye Sourdough Bread
It's January. Time to make a SUPER HEALTHY whole grain rye sourdough bread. Here's how to...
This was actually the first sourdough bread I learned how to make, and it's also super easy. BUT, if you've never made a 100% rye bread before, it can be a little intimidating. Just know that rye is nothing like wheat, so the dough is going to act a little different. But just follow the steps in this video and I'm sure you'll master this easy whole grain rye sourdough bread. Enjoy!
✏️ Full Recipe:
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