Steven Raichlen's Barbecue! Bible

Three-Grain Pizza Dough

Recipe adapted from Steven Raichlen's The Barbecue! Bible

  • Advance Prep: 2 to 3 hours for making and raising the dough

This dough owes its earthy flavor to the use of three different types of flour: white flour, rye flour, and stone-ground cornmeal.

  • Yield: Two 13 by 9-inch rectangular pizzas

  • 1 envelope active dry yeast
  • 1 teaspoon sugar
  • 2 teaspoons coarse salt (kosher or sea)
  • 3 tablespoons fine white cornmeal
  • 3 tablespoons rye flour
  • 1 tablespoon extra-virgin olive oil, plus oil for the bowl
  • 3 to 3-1/2 cups unbleached all-purpose flour, or more as needed
  • 1 cup warm water

Step 1: Place warm water in a large bowl and add the yeast and sugar. Stir until the sugar dissolves, then let the yeast mixture sit for 5 minutes. Stir in the salt, cornmeal, rye flour, and olive oil. Gradually stir in enough all-purpose flour to form a dough that comes away from the side of the bowl. Knead the dough on a floured work surface, or in a food processor or mixer fitted with a dough hook, until it is smooth and elastic. The dough should be soft and pliable, but not sticky. Kneading should take 6 to 8 minutes.

Step 2: Lightly oil a clean large bowl. Place the dough in the bowl, brush the top with olive oil, and cover it loosely with plastic wrap. Let the dough rise in a warm, draft-free spot until doubled in bulk, 1 to 2 hours. Punch down the dough.

Step 3: Let the dough rise until doubled in bulk again, 40 to 50 minutes. Punch the dough down and divide it into 2 equal pieces. Shape each piece of dough into a ball, then flatten them slightly so they resemble thick disks. You’re now ready to make the pizzas.

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