#Greetings
No, Jeff, don't replace wheat with rye, as rye is low in gluten and very
sticky. I made the pizza dough with:
around 2/3 cup rye
around 1/3 cup whole wheat
around 1.75 cups unbleached white flour
1 t. salt
1-1/2 t. sugar
1 T. olive oil
enough water to make a dough ball (1 cup plus)
1-1/2 t. yeast The rye dough is stickier than if made without, but I roll
out on a marble board with a wood pin; I bake on tiles, first putting the
dough on a stick-free cookie sheet, turned over, then pushing onto tiles
with wooden board after around 10 minutes of baking at 400 degrees. Then I
lower heat to 350 and bake another 10 minutes directly on clay tiles. Hope
this helps. Let me know if it turns out OK.