Rye Pizza Crust for Ruben Pizza! Noreen's Kitchen & Today's Modern Family!
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Greetings! I am sharing how to make a rye pizza crust because I am getting ready to make a Ruben Pizza! Because celebrations are fun! Even the little ones that we only observe as a family. Traditions are an important part of family bonding and making memories and a strong family fabric. So celebrating St. Patrick's day can be just a little something fun to do with your kids even if you aren't Irish! Aren't we all honorary Irish on St. Patrick's day anyway?
Learning to be a strong family can be hard, but help is available on the Today's Modern Family website where you will find lots of great resources for dealing with lots of different different issues, whether you are a blended family or not.
The recipe can be found on the Today's Modern Family website as well as the Noreen's Kitchen website.
This is just a different take on a familiar food in honor of upcoming St. Patrick's Day, although you should not reserve this fabulous treat for just once a year.
I took all the flavors that you will find in a traditional Ruben sandwich and simply put them on a pizza! Think open faced Ruben only really big and cut into slices. That meant having a rye bread crust because Ruben's should always be served on rye bread and I will stand by that opinion forever!
This crust is very simple to make and requires the addition of rye flour. I have also used a rye dough enhancer that I purchase from King Arthur Flour, but if you don't have that, don't worry, you can simply add some vital wheat gluten into your dough and it will have a similar effect. I do, however recommend that you use either the vital wheat gluten or the dough enhancer and not leave them out because if you do, your dough may not be as successful as it could be.
I prebaked this crust because we are going to top it with lots of already cooked ingredients and a dressing. We only want to make the cheese melt before enjoying it and not wait for the crust to bake through. Baking ahead of time will make your final product perfect!
I hope you will give this pizza dough a try and take a little bit of a twist on a pizza!
I hope yo try it and I hope you love it!
Happy Eating!
No Yeast Pizza Dough Recipe. Only 20 Minutes Start to Finish!!
This {No Yeast} Pizza Dough is the quickest, easiest way to make fresh, homemade pizza for your family. All it takes is 20 minutes from start to finish!
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Full Recipe:
Ingredients:
2 1/4 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup butter (room temperature)
Directions:
Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.
Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, mine was about 1/4 of an inch thick.
Spread with Homemade Pizza Sauce Top with desired toppings and bake for 10-12 minutes. Remove from oven, allow time to cool and enjoy!
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Printable Recipe available------
Recipe for Homemade Pizza Sauce:
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How to make [Pizzeria style] PIZZA Dough at home, using RYE flour. Recipe included
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For now, Enjoy my Rye Pizza Dough and Pizza Sauce Recipe:
Ingredients:
DOUGH
800g Rye Flour
200g Plain Flour (plus extra for dusting)
2 Teaspoons Yeast
1 Tablespoon Honey
1 Tablespoon Salt
25ml Olive Oil ( plus extra for drizzling)
600ml Tepid water
PIZZA SAUCE
1 Cup Tomato Paste
1 teaspoon maple syrup
1/2 teaspoon salt
1-2 teaspoons dried italian mixed herbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
water ( 1-2 Tablespoons)
Directions:
1. Preheat your oven to 220c and place pizza stones in the oven to heat (if you don't have pizza stones, never mind. You can just place the pizza on an oven tray to bake
2. Using a stand mixer with a dough hook- place into the bowl the Flour, Rye Flour, yeast and honey.
3. mix on low until combined.
4.add the salt and olive oil while the mixer is still going on low.
5. add the water and mix to combine.
6. continue to mix until the dough starts to form a ball and roll around with the dough hook inside the bowl.
7. Turn the mixer off, check the texture of the dough- it should be soft and springy,( not wet or sticky or dry.)
8.Cover the dough with a warm towel, glad wrap or a beeswax wrap and set in a warm place for a minimum of 40 mins.
9. Preheat your oven to 220c and place pizza stones in the oven to heat (if you don't have pizza stones, never mind. You can just place the pizza on an oven tray to bake.)
10. Make your pizza sauce while the dough rests (Directions at the end)
11.Once the dough has rested, remove from the bowl, and place onto a lightly floured surface. Knead the dough gently to remove excess air bubbles and form into a ball.
12. Cut the dough into (6 or 7 even sized pieces), roll each peice of dough into a ball and roll out to about 1/2 cm thick.- adding more flour as needed.
13. Give the dough a little stretch and put onto a piece of baking paper.
14. smear sauce over the base, followed by cheese and your favourite toppings.
15. Using a pizza paddle, slide your pizza (keeping on the paper) into the oven to bake for 10 mins.
16. Once cooked, remove from the oven, using the paper to help you manoeuvre the pizza back onto the pizza paddle. Cut and enjoy.
Pizza Sauce Directions.
1.Mix all of the pizza sauce ingredients until smooth and a spreadable consistency.
2. Can be stored in a clean container for up to one week in the fridge.
I hope you enjoy this recipe :)
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Childhood Recipes - Rye Bread Pizza Snacks
Bob's mother made this for him when he was a child as a special treat. From start to finish it takes about an hour to make so it isn't a quick recipe but it is a delicious recipe.
Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
The Best Rye Bread You've Ever Made
The unique taste and texture of rye bread is what makes it so addictive, and it is guaranteed to disappear quickly once it's set on a dinner table.
Compared to wheat bread, rye is considered more nutritious, and its flour contains less gluten. It’s also said to have less impact on blood sugar than white bread, thanks to it having a lower glycemic index.
If you are a bread-baking fiend and would like to get on the rye bread bandwagon, here’s the best rye bread recipe you will ever make. Get your Dutch oven out and treat yourself to its irresistible taste.
#Bread #Baking #Recipe
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