How to make Pumpernickel Pizza Pie crust
A random Facebook post can inspire a whole cooking show! I made a pumpernickel pizza pie after fellow photographer genius Elliot Ashby posed an idea. That idea was pumpernickel pizza pie crust and it inspired the new EveryDayBK Cooking approach. Keeping it real is all I can do so here is a real high chef making real cooking mistakes and telling about it.
How to make pumpernickel pizza pie crust:
INGREDIENTS
UNITS: US
1 cup all-purpose flour
3⁄4 cup rye flour (dark or light)
4 teaspoons cocoa
2 1⁄2 teaspoons instant yeast
2 teaspoons granulated sugar
2 teaspoons caraway seeds (optional)
1⁄2 teaspoon salt
1 1⁄2 tablespoons molasses
2⁄3 cup warm water
2 tablespoons cooking oil
HAND ROLL METHOD: Put first 7 ingredients into medium bowl. Stir together well.
Add warm water, molasses and cooking oil. Mix well until dough leaves sides of bowl. Knead on lightly floured surface for 5 to 8 minutes until smooth and elastic.
TO COMPLETE: At this point you may choose to roll out and press in greased 12 inch pizza pan, forming rim around edge. Or place dough in large greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size. Punch dough down. Roll out and press in greased 12 inch pizza pan, forming rim around edge.
Recipe from food.com
Video by @ExploringEurila for EverydayBK TV