• Warm the water to up to 110°F.

  Pour the water into the mixing bowl of a stand mixer.

  Pour the salt into the water and whisk (or stir) until the salt is dissolved.

  Add the 1 cup of rye flour into the water.
• Start your stand mixer using the hook attachment on its slowest setting for 2 minutes.
• Stop the mixer and add the yeast to the dough.
  
• Add just a pinch of sugar to the dough.
• Restart the mixer for 1 minute then stop it.
• Add the olive oil to the dough.
• Start the mixer again and slowly add the bread flour. Not all flour hydrates the same, so it may be that you'll need a little less or a little more flour.
  
• If you don't have a stand mixer, you can do this all by hand. Just make a "volcano" of all of the flour on your work surface and pour half of the water into the middle. Slowly move and mix the "volcano" walls into the water. Keep the volcano walls intact and add the rest of the water and continue to mix. Then knead the dough by hand.

Checking the Dough

• The dough will form into a single compact ball.

  · When this happens, stop the mixer and check the texture.

  · Dust your hands with flour and pull the dough off of the hook.

  · Knead the dough in your hands.

  · The texture and moistness should be consistent throughout. If it is not, return it to the mixer and check again.

  · The dough should be slightly tacky and smooth but should not be leaving much sticking to your hands. If it is, return it to the mixer and continue adding flour - slowly.

  · The final dough ball should be "fat" in appearance and sticky, soft, elastic, and smooth to the touch.
  

First Fermentation

• Place the dough on a clean surface and cover with a damp cloth for one hour. The damp cloth is important to keep the outer surface from drying out.
  

Second Fermentation

• Remove the damp cloth and separate the dough into two balls of equal size (this recipe will make two dough balls each approximately 13 ounces, which will each make a 14" pizza).
• Work the two halves into balls (the traditional technique is to shape them the same way Italians prepare fresh mozzarella balls).
  
• Place the two balls into one or two sealed containers - the dough balls will double in size, so make sure they have enough room.
• Put the dough in the refrigerator for 24 hours.

Stretching the Dough

• With this recipe (which makes two 13 ounce pizza dough balls), each dough ball should be able to a 14" pizza.
• Preheat your oven (700°F for an outdoor oven, 450°F for an indoor oven).
• Remove the dough from the fridge 1 hour before you plan to bake the pizza. This will allow the dough to come up to room temperature.
• After the second fermentation, the dough will have become extensible (meaning you can stretch it) but not very elastic.
• Put about 1 tablespoon of bread flour on your work surface
• Remove one dough ball from its container onto the floured work surface.
• Stretch the dough by hand from the center to the edge. Create a round shape but be careful not to tear the dough - the rye flour will make this dough feel strong, but the lower gluten content means it can tear easier than you'd think.

  (If needed, add more flour to the work surface so the pizza does not stick, but do not use more than you need)
  

Outdoor Pizza Oven Cooking Instructions

• Put 1 tablespoon of bread flour on your pizza peel (so the dough will not stick when launched into the oven).
• Transfer your dough to the pizza peel.
• Apply your favorite toppings. You will want to quickly apply your toppings and get the pizza into the oven before the dough sticks to the peel.
• Launch the pizza into the oven on the hottest part of the stone without being in the flames.
• Before rotating the pizza, make sure that Rotate the pizza one quarter turn every 45 seconds. Generally, the pizza will be done in 6 minutes or less. So watch it closely!
• Remove the pizza from the oven and let it rest for about 3 minutes.
  
• Cut and serve immediately.
  

Indoor Oven Cooking Instructions

• Oil a pizza pan (or baking sheet) with olive oil.
• Lightly oil your hands and transfer the pizza to the pan. Use your fingers to fix the shape after transfer.
• Apply your favorite toppings.
• Put the pizza in the oven for 8 minutes.
• Rotate the pizza 180° and cook for another 8 minutes.
• Turn off the oven and let the pizza rest for 5 more minutes. If you keep a pizza stone in the oven, we like transferring the pizza to the stone at this point (but it's not essential).
• Remove the pizza from the oven and transfer to a large cutting board and let it rest for 5 minutes.
• Cut and serve immediately.