Pizza Dough Made with Freshly Milled Flour

A whole baked pepperoni pizza on freshly milled flour dough, set on a wooden board next to a pizza cutter

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Pizza Dough Made with Freshly Milled Flour

This pizza dough made with freshly milled flour creates a soft, chewy whole-grain crust using hard white wheat and active dry yeast. The simple same-day dough is easy to stretch and perfect for homemade pizza night with your favorite sauce and toppings.

Prep Time15

Cook Time15

Resting Time20

Total Time50

Course: Dinner, Freshly Milled Flour

Cuisine: American

Servings: Large 14" Pizza Crust

Calories: 2505kcal

Author: Emily Rider

Equipment

Pizza pan or baking steel

Ingredients

3 cups hard white wheat berries, milled fresh 360 grams
1 cup warm water 236 grams (105 to 110 degrees Fahrenheit)
2 ¼ teaspoons instant yeast 7 grams
2 teaspoons granulated sugar 8 grams
1 teaspoon kosher salt 6 grams
3 tablespoons extra virgin olive oil 40 grams (2 tablespoons for the dough, 1 tablespoon for brushing)
1 teaspoon garlic powder *optional
1 teaspoon Italian seasoning *optional

Instructions

Mill the flour – Mill the hard white wheat berries on the finest setting.
Mix the dough – If using instant yeast, combine the freshly milled flour, yeast, sugar, and salt directly in the bowl of a stand mixer (and the garlic powder and Italian seasoning, if using). Add the warm water and 2 tablespoons of the olive oil, then mix with the dough hook until a shaggy dough forms. If using active dry yeast instead, stir the yeast and sugar into the warm water first and let it stand 5 to 10 minutes until foamy, then combine the flour and salt in the mixer bowl and add the yeast mixture and 2 tablespoons of the olive oil, mixing until a shaggy dough forms.
Rest the dough (autolyse) – Cover and let it rest, uncovered, for 20 minutes so the freshly milled flour can absorb the water.
Knead – Knead on medium speed for 8 to 10 minutes, until the dough is smooth and only slightly tacky. Add extra flour a teaspoon at a time only if the dough is truly sticky.
Let it rise – Transfer to a lightly oiled bowl, cover, and let rise until doubled, about 1 to 2 hours depending on your kitchen.
Preheat the oven – Heat the oven to 475°F (245°C). If using a pizza stone or baking steel, place it in the oven now to preheat.
Shape the crust – Stretch the dough into a 13 to 14 inch round on a lightly floured surface. If it springs back, let it rest 10 minutes before continuing.
Top the pizza – Brush the exposed edge with the remaining tablespoon of olive oil, then add sauce, cheese, and your toppings.
Bake – Bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling. Let the pizza cool 3 to 5 minutes before slicing.

Notes

Hydration – Freshly milled flour absorbs more water than commercial bread flour, so starting with 210 grams of water produces a dough that’s easier to work with and bakes into a chewier crust.

Resting the dough (autolyse) – Don’t skip the 20-minute rest. It dramatically improves extensibility and reduces tearing while shaping.

Best wheat – Hard white wheat creates a mild-flavored crust that most closely resembles traditional pizza dough. Hard red wheat works too but has a stronger whole-wheat flavor.

Overnight dough – For even more flavor, refrigerate the dough after kneading for 12–24 hours. Let it sit at room temperature for about an hour before shaping.

Freezing – Freeze after the first rise for up to 3 months. Thaw overnight in the refrigerator.

Nutrition