Cheesy Rye Pizza

Name: Cheesy Rye Pizza
Ingredients: 2 teaspoons active dry yeast; 3/4 cup warm water (about 110°F), divided; 3/4 cup (about 3 3/8 oz.) dark rye flour, divided; 1 1/4 cups (about 5 3/8 oz.) bread flour, plus more for work surface; 1 teaspoon kosher salt; 1/2 teaspoon ground caraway seeds; 3 tablespoons olive oil; Cooking spray; 2 teaspoons plain yellow cornmeal; 1 cup ricotta cheese (from 1 [15-oz.] container); 3/4 teaspoon lemon zest (from 1 lemon); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 6 ounces fresh small mozzarella cheese balls, halved; 1 ounce fresh Parmesan cheese, shredded (about 1/3 cup); 3 tablespoons balsamic glaze; 1/2 cup loosely packed arugula (about 1/4 oz.); Olive oil

18 ingredients

5 steps

Ingredients

2 teaspoons active dry yeast
3/4 cup warm water (about 110°F), divided
3/4 cup (about 3 3/8 oz.) dark rye flour, divided
1 1/4 cups (about 5 3/8 oz.) bread flour, plus more for work surface
1 teaspoon kosher salt
1/2 teaspoon ground caraway seeds
3 tablespoons olive oil
Cooking spray
2 teaspoons plain yellow cornmeal
1 cup ricotta cheese (from 1 [15-oz.] container)
3/4 teaspoon lemon zest (from 1 lemon)
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces fresh small mozzarella cheese balls, halved
1 ounce fresh Parmesan cheese, shredded (about 1/3 cup)
3 tablespoons balsamic glaze
1/2 cup loosely packed arugula (about 1/4 oz.)
Olive oil

Directions

1

Prepare the Dough: Whisk together yeast, 1/4 cup of the warm water, and 1/4 cup of the rye flour in a small bowl. Let stand until bubbly, about 15 minutes.
2

Sift together bread flour, salt, ground caraway seeds, and remaining 1/2 cup rye flour. Place yeast mixture, flour mixture, oil, and remaining 1/2 cup warm water in bowl of a heavy-duty stand mixer fitted with a dough hook, and beat on medium speed until dough is smooth and elastic, 8 to 10 minutes, stopping to scrape down sides occasionally.
3

Place dough in a large bowl coated with cooking spray, turning to grease top, and cover tightly with plastic wrap. Let rise in a warm place (80°F), free from drafts, until doubled in size, 2 to 3 hours. Punch down dough (can be refrigerated at this point and taken out of fridge for second rising when ready to use), re-cover with plastic wrap, and let rise 40 more minutes.
4

Preheat oven to 475°F. Place a pizza stone in oven. Place dough on a floured work surface. Roll to a 14-inch circle. Sprinkle stone with cornmeal. Place dough on stone. Prick liberally with a fork. Bake in preheated oven 5 minutes.
5

Prepare the Pizza: Whisk together ricotta, lemon zest, salt, and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella and Parmesan cheeses. Bake at 475°F until bottom of crust is cooked and cheese is melted, about 10 minutes. Drizzle pizza with balsamic glaze, and top with arugula; brush edges with olive oil.