Pumpernickel Pizza Crust

We wanted to try a new pizza crust that would support some more German flavoured toppings, so we grabbed some dark rye flour from the store, broke out our molasses, and went to town. We opted to skip the cocoa powder, which is why the colour is lighter than what you’d normally think of when you read “pumpernickel.” However, the molasses flavour really came through nicely without being overpowering.

We topped this crust with a Kohlrabi Garlic Sauce and Bratwurst…but it would do a nice job supporting a mustardy sauce and schinken (prosciutto) or ham as well. Or, try taking it in a completely different direction, and use smoked salmon as your main protein.

Time: 2 Hours (About 15-20 Minutes is hands on working time. The rest is rising and baking time)


  • 1 Cup Dark Rye Flour
  • 1 Cup Unbleached All Purpose Flour
  • 2/3 Cup of Warm Water
  • 1 Tablespoon of Black Strap Molasses
  • 2 Teaspoons Active Dry Yeast
  • 1 Teaspoon Kosher Salt
  • Optional: Ground Caraway Seed
  • Optional for colour: 1 Tablespoon Unsweetened Cocoa Powder


  • Pour your yeast, salt, and molasses together in the bowl of your stand mixer, and then slowly whisk in your water.
  • Wait about 5 minutes, and when your yeasty liquid gets nice and foamy on top, add in your all purpose flour, and combine with your hook attachment. Then, when it’s mostly incorporated, add your dark rye flour, and continue to combine.
  • After everything is combined, let the hook knead your dough for 5-8 minutes or so to develop the gluten structure. While it is kneading, spray whatever container you plan to let your dough rise in with a little oil. When done kneading, the dough should be tacky and hold together but not sticky. Add a little more water or flour, and stir in as needed.
  • When the dough is sufficiently kneaded, form it into a ball, place it in your rise receptacle, cover with plastic wrap, and let rise for about an hour until it doubles in size.
  • Towards the end of your rise, place your pizza stone in the oven, and heat it to 425 degrees F.
  • When the oven and stone are hot, place a little flour onto a clean surface, remove your dough from the rise bowl, and stretch/roll/toss it into the shape and size you like.
  • When you’re ready, remove your pizza stone from the oven, sprinkle a little corn meal on it to prevent sticking, and then transfer your dough onto it.
  • Apply your toppings of choice.
  • Bake for about 20-25 minutes until the cheese is melted, and the crust reaches your desired level of crispiness.
  • Plate, devour, and enjoy!

One comment

Leave a Reply