Instructions: In a large bowl, sprinkle yeast over 3 cups warm (110 degrees) water. Let stand until yeast is softened, about 5 minutes. Stir in salt and olive oil. Add rye flour and 3 cups all-purpose flour. Beat with a mixer until dough is elastic and stretchy, 6 to 8 minutes. Stir in 3 more cups all-purpose flour.

If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more all-purpose flour, 1 tablespoon at a time.

If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top.

Cover dough with plastic wrap. Let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down and knead lightly on a floured board to expel air.

Cut dough into 4 equal pieces. Place pieces on a floured board and cover with plastic wrap to prevent drying.

On floured board, roll or stretch 1 piece at a time into an 11- to 12-inch round. Place round on a cornmeal-dusted 12-inch pizza pan or 12- by 15-inch baking sheet; stretch dough, if needed, to reshape.

This recipe yields 4 pizza crusts.

Comments: To make dough up to 1 day ahead, cover bowl with plastic wrap in step 3, and chill. For a shortcut, instead of making dough, buy and thaw 4 loaves (1 pound each) frozen bread dough. Use 1 loaf for each crust.

Yield: 4 crusts

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