Cheesy Rye Pizza

• 2 teaspoons active dry yeast
• 3/4 cup warm water (about 110u0b0F), divided
• 3/4 cup (about 3 3/8 oz.) dark rye flour, divided
• 1 1/4 cups (about 5 3/8 oz.) bread flour, plus more for work surface
• 1 teaspoon kosher salt
• 1/2 teaspoon ground caraway seeds
• 3 tablespoons olive oil
• Cooking spray
• 2 teaspoons plain yellow cornmeal
• 1 cup ricotta cheese (from 1 15-oz. container)
• 3/4 teaspoon lemon zest (from 1 lemon)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 ounces fresh small mozzarella cheese balls, halved
• 1 ounce fresh Parmesan cheese, shredded (about 1/3 cup)
• 3 tablespoons balsamic glaze
• 1/2 cup loosely packed arugula (about 1/4 oz.)
• Olive oil

1. Prepare the Dough: Whisk together yeast, 1/4 cup of the warm water, and 1/4 cup of the rye flour in a small bowl. Let stand until bubbly, about 15 minutes.
2. Sift together bread flour, salt, ground caraway seeds, and remaining 1/2 cup rye flour. Place yeast mixture, flour mixture, oil, and remaining 1/2 cup warm water in bowl of a heavy-duty stand mixer fitted with a dough hook, and beat on medium speed until dough is smooth and elastic, 8 to 10 minutes, stopping to scrape down sides occasionally.
3. Place dough in a large bowl coated with cooking spray, turning to grease top, and cover tightly with plastic wrap. Let rise in a warm place (80u0b0F), free from drafts, until doubled in size, 2 to 3 hours. Punch down dough (can be refrigerated at this point and taken out of fridge for second rising when ready to use), re-cover with plastic wrap, and let rise 40 more minutes.
4. Preheat oven to 475u0b0F. Place a pizza stone in oven. Place dough on a floured work surface. Roll to a 14-inch circle. Sprinkle stone with cornmeal. Place dough on stone. Prick liberally with a fork. Bake in preheated oven 5 minutes.
5. Prepare the Pizza: Whisk together ricotta, lemon zest, salt, and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella and Parmesan cheeses. Bake at 475u0b0F until bottom of crust is cooked and cheese is melted, about 10 minutes. Drizzle pizza with balsamic glaze, and top with arugula; brush edges with olive oil.

active dry yeast, warm water, dark rye flour, bread flour, kosher salt, ground caraway seeds, olive oil, cooking spray, cornmeal, ricotta cheese, lemon zest, kosher salt, black pepper, mozzarella cheese, parmesan cheese, balsamic glaze, arugula, olive oil

Taken from www.myrecipes.com/recipe/cheesy-rye-pizza (may not work)