Dissolve the yeast in 1/2 cup of warm water and stir in the light brown sugar. Set this mixture aside and let it stand for at least 5 minutes.
Meanwhile, sift the rye flour and 2 cups of the white flour into a large mixing bowl with the salt. Make a depression in the center of the flour and add 3 tablespoons of the oil and 1 cup of warm water. Add the yeast mixture, mixing the dough with your hands. Place flour on the kneading surface and lift the dough onto it. Knead for 8 to 10 minutes.
Place the dough in a clean bowl that has been brushed with oil. Brush the top of the dough with oil. Put a clean cloth over the bowl and put it in a warm, draft-free place for 1 1/2 hours.
This recipe will make:
2 thin crust pizzas, 12-inches each
2 stuffed pizza pockets
1 thick crust pizza, 14-inch
6 - 6-inch pizzas