Warm a medium size mixing bowl with warm water.
¾ c. warm water (115 -120 degrees)
Sprinkle in 2 teaspoons yeast, whisk til combined
Then whisk in 2/3 c. unbleached flour
Cover with plastic wrap secured by a rubber band and alllow to sit for 30 minutes until bubbly. (If it’s a cool day, place the mixing bowl into a larger bowl that has an appropriate amount of warm water in it — the smaller bowl will float. Just make sure water doesn’t come up over the small bowl.
Mix the dry Ingredients in a separate bowl and set aside:
3 c. unbleached flour
1/2 c. rye flour
1 t. kosher salt
Mix together in bowl.
After sponge has sat for 30 minutes, add 1 c. of cold beer (Beck’s or your favorite beer). Add 1 c. dry ingredients into the sponge, stir with spoon and let sit 30 minutes.
Add remaining dry ingredients and 1/3 c. olive oil and stir to mix. Turn out on a floured board and knead for three to five minutes. Add flour as necessary to avoid a sticky dough.
Cover – let rise 2 hours or overnight in fridge. (Again, if it’s a cool day use the warm water bath to aid rising).
Punch down – divide into portions. This should make six personal size pizzas.
Allow to rest at room temp for 1 hour before shaping–roll out in desired shape — we like rectangles.
Shape. Bake in a 500° oven (best to use a pizza stone heated for 30 minutes). Bake for approximately 6-8 minutes. Yum! Yum! Eat ’em up!
**Chef’s Note: Use a rimless cookie sheet as a peel — place a piece of parchment paper on the sheet — them place the individual pizza dough on it — using the cookie sheet slide the pizza onto the pizza stone WITH the parchment paper — cook for 4 minutes — then whisk away the parchment paper and continue baking — this tip prevents the pizza from sticking — makes for easier removal.