The BEST Pizza Dough Recipe Made With Fresh Milled Flour
I have to share The BEST Pizza Dough Recipe Made With Fresh Milled Flour! This is the perfect pizza dough that has that chew to it, you know what I am talking about, right? It is flawlessly crispy on the bottom, but yet, still pliable, like New York! Just pick it up and fold it in half if you wish! Also, that pizza dough that makes that beautiful bubbly crust, those air filled pockets of deliciously goodness!
Look at that beautiful bubbly crust! Oh, that pizza dough…sigh… It’s so hard to pass up. And, now I want pizza for dinner… again…
Why Should You Make This Pizza Dough With Fresh Milled Flour Recipe?
Well, do I even need to convince you? I think we can all agree, pizza is just about one of the most perfect foods, right? The balance of flavors and textures in your mouth, all melting together went baked to perfection! And, the very fact that we can all customize each pizza to our very own taste! Can there be a more perfect food option out there?
You can see the texture of this pizza crust, the air pockets are my favorite part!
What Toppings Should I Put On The BEST Fresh Milled Flour Pizza Dough?
That is the best thing about pizza, is you can use any toppings you wish, and everyone can have something different. We love a good classic pepperoni and cheese, but a simple cheese pizza can also hit the spot! There are so many topping choices, but we tried a new pizza today. We were inspired by a travel day lunch spot.
Even a simple cheese pizza can be amazing with fresh ingredients!
Macaroni & Cheese Pizza?
What? Macaroni & Cheese Pizza? Yes, please! We were inspired after a travel day lunch stop at Chick-Fil-A, and had a free macaroni and cheese on our mobile app. We have had their mac and cheese before, but we were so full, and had this leftover. I mentioned to my kids that we were planning to have homemade pizzas tonight, and they suggested why not put these two favorites togehter?
Wow!
Why didn’t I try this sooner?
This Macaroni & Cheese Pizza is now a favorite in our house! We didn’t make it with traditional red pizza sauce. Instead, we decided to try it with an olive oil & garlic sauce. It was perfect! I highly suggest you try this out sometime! Especially, if you have a pizza & mac n’ cheese lover in your house like I do!
Here are the results of our Chick-Fil-A Macaroni & Cheese Pizza. It was AMAZING and out of this world good!
Classic Pizza Topping Ideas!
With all the different taste out there, thank goodness for pizza! Pizza is one of those versatile foods that we all have come to love! Do you know why it is so lovable? Because it can be made to each and every person’s personal preferences. Pizza can be made sweet for dessert or savory for lunch, dinner, snack, breakfast, appetizer, whatever! Pizza is good all the time!
But, here are some classic flavors to try out:
- Margherita: Fresh tomato slices, mozzarella cheese, fresh basil leaves, olive oil, and a sprinkle of salt.
- Pepperoni: Tomato sauce, mozzarella cheese, and pepperoni slices.
- Hawaiian: Tomato sauce, mozzarella cheese, ham or Canadian bacon, and pineapple chunks.
- Veggie Supreme: Tomato sauce, mozzarella cheese, bell peppers, red onions, mushrooms, black olives, and spinach.
- Four Cheese: A blend of mozzarella, cheddar, Parmesan, and ricotta cheeses with a touch of garlic.
- Meat Lover’s: Tomato sauce, mozzarella cheese, pepperoni, Italian sausage, ground beef, and bacon.
- BBQ Chicken: BBQ sauce, mozzarella cheese, grilled chicken, red onions, and cilantro.
- White Pizza: A garlic and olive oil base with mozzarella, ricotta, Parmesan, and spinach.
- Mushroom Lovers: Tomato sauce, mozzarella cheese, various mushrooms like cremini, shiitake, and oyster.
- Classic Marinara: Tomato sauce, mozzarella cheese, fresh basil, and a drizzle of olive oil.
- Mediterranean: Olive oil and garlic base, mozzarella cheese, cherry tomatoes, Kalamata olives, red onions, feta cheese, and oregano.
- Pesto Delight: Pesto sauce, mozzarella cheese, cherry tomatoes, roasted red peppers, and pine nuts.
- One of my personal favorites: Pepperoni, cheese, pineapple, and banana peppers! YUM!
Remember, pizza toppings are a matter of personal preference, so feel free to mix and match these classic options or get creative by adding your own unique twists!
Ingredients To Make This Pizza Dough With Fresh Milled Flour Recipe
- 1&1/2 cup warm water (354g)
- 1 TBSP sugar or honey
- 2 TBSP Light Extra Virgin Olive Oil
- 1&1/2 tsp salt
- 3.5- 4 cups fresh milled flour (460g) ( I like to mill 1&2/3 cup hard white wheat, & 3/4 cup whole Kamut to get this flour)
- 2 tsp Instant Yeast
Having a pizza peel is very helpful, but you could also just use a pizza pan, just be careful not to burn yourself. You can find an inexpensive foldable pizza peel HERE.
Of course, there are nicer ones out there too, but I liked the idea of this one being lightweight, and foldable.
Instructions To Make This Pizza Dough With Fresh Milled Flour Recipe
This should make about Three -12 inch pizzas or Two- 15 inch pizzas. So, you can decide which sizes you prefer and how many pizzas you want to make. Also, you could even make several personal size pizzas if you wish.
- Firstly, mill the flour
- Warm the water to around 90*F.
- Then, in a stand mixer, add warmed water, salt, sugar, olive oil, and flour. Mix until all incorporated.
- Cover, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the water.
- Then, add the yeast, and mix to incorporate.
- Once, incorporated, start the kneading process. (This can take 20 or 25 minutes sometimes with fresh milled flour.)
- Knead until the dough reaches the window pane test.
Now, decide if you want to make the pizza today, let it ferment (MY FAVORTIE OPTION) in the fridge overnight (up to 3 days), or freeze.
To Make Same Day
- Cover the dough, and let rise for 1 hour or until doubled.
- Preheat oven to 480*F
- Now, Divide the dough into 2 or 3 equal pieces. So, this recipe should make about Three -12 inch pizzas or Two- 15 inch pizzas.
- Then, tear off a large enough section of parchment paper for the pizza to fit on. And sprinkle with either rice flour, corn meal, or spray with baking spray. Just so the dough won’t stick.
- Put a little olive oil on a smooth surface, and flatten out each dough section until it is the desired size.
- Place flattened dough onto the parchment paper, and add sauce & toppings.
- Then using a Pizza peel or a pan slide the pizza and the parchment paper into the preheated oven.
- Slide the pizza with the parchment paper right onto the oven rack, and pull the pan or peel back out.
- Bake for about 8 minutes, then remove the parchment paper, and finish baking for about 8 more minutes directly on the oven rack. Bake until cheese is browned & bubbly.
- Remove the pizza with the peel or pan, and allow to cool for a few minutes before cutting.
Make Pizza Dough To Put In The Fridge (My favorite option – because it softens the dough & levels up the flavor!)
- After the dough reaches the window pane test, spray dough & Ziplock bags with a non stick oil.
- Then, divide dough, and place in sprayed bags, and press out the air.
- Place bags into the refrigerator for up to 3 days.
- Then, when ready to make, Prepare the same way as above.
Make Pizza Dough to Put In The Freezer
- After the dough reaches the window pane test, spray the dough & freezer safe Ziplock bags with a non stick oil.
- Then, divide dough and place in sprayed bags, and press out air.
- Place bags into freezer for up to 3 months.
- Then, when ready to make, pull the bags out of the fridge, and let defrost to room temperature. (probably will take about 2 to 3 hours.)
- Prepare same as above.
Here you can see the beautiful browned crusty bottom, and this is because we cooked it directly on the oven rack for the second half of the baking.
What Is The Window Pane Test?
The Window pane test is a test that is used to make sure a yeasted dough is finished kneading and ready to rise. A positive window pane test will insure that the bread or dough will have a light and airy texture after baking. So, if you have ever had dense bread, rolls, dough, etc then, chances are the dough did not pass the window pane test. There are of course other reasons for this, but under kneaded fresh milled flour dough is typically the number one reason. HERE is a short video showing a good window pane test and a failed window pane test.
I am just showing how stretchy we want the dough to be, demonstrating a window pane. HERE is a quick video showing the window pane.
Interested In Milling Your Own Flour? This Is A Great Place To Start!
I wrote this post for anyone interested in milling their own flour. My intentions are to help encourage and guide you into truly enjoying the process of milling your own wheat, and incorporating more whole grains into your daily routine. So, this is that post Fresh Milled Flour 101 – Where To Start?
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The BEST Pizza Dough – Made With Fresh Milled Flour
Ingredients
- 1&1/2 cup warm water 354g
- 1 TBSP sugar or honey
- 2 TBSP Light Extra Virgin Olive Oil
- 1&1/2 tsp salt
- 3.5- 4 cups fresh milled flour 460g ( I like to mill 1&2/3 cup hard white wheat, & 3/4 cup whole Kamut to get this flour)
- 2 tsp Instant Yeast
Instructions
- Firstly, mill the flour
- Warm the water to around 90*F.
- Then, in a stand mixer, add warmed water, salt, sugar, olive oil, and flour. Mix until all incorporated.
- Cover, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the water.
- Then, add the yeast, and mix to incorporate.
- Once, incorporated, start the kneading process. (This can take 20 or 25 minutes sometimes with fresh milled flour.)
- Knead until the dough reaches the window pane test.
Now, decide if you want to make the pizza today, let it ferment (MY FAVORTIE OPTION) in the fridge overnight (up to 3 days), or freeze.
Option 1 – Make The Same Day
- Cover the dough, and let rise for 1 hour or until doubled.
- Preheat oven to 480*F
- Now, Divide the dough into 2 or 3 equal pieces. This should make about Three -12 inch pizzas or Two- 15 inch pizzas.
- Then, tear off a large enough section of parchment paper for the pizza to fit on. And sprinkle with either rice flour, corn meal, or spray with baking spray. Just so the dough won't stick.
- Put a little olive oil on a smooth surface, and flatten out each dough section until it is the desired size.
- Place flattened dough onto the parchment paper, and add sauce & toppings.
- Then using a Pizza peel or a pan slide the pizza and the parchment paper into the preheated oven. Slide the pizza with the parchment paper right onto the oven rack, and pull the pan or peel back out.
- Bake for about 8 minutes, then remove the parchment paper, and finish baking for about 8 more minutes directly on the oven rack.
- Bake until cheese is browned & bubbly.
- Remove the pizza with the peel or pan, and allow to cool for a few minutes before cutting.
Option 2 – Refrigerate Dough & bake in 1-3 days (My Favorite Option, because it softens the dough, and levels up the flavor)
- After the dough reaches the window pane test, spray dough & Ziplock bags with a non stick oil.
- Divide dough, and place in sprayed bags, and press out the air.
- Place bags into the refrigerator for up to 3 days.
- Then, when ready to make, Prepare the same way as above.
Option 3 – Freeze Pizza Dough For Later Use
- After the dough reaches the window pane test, spray the dough & freezer safe Ziplock bags with a non stick oil.
- Divide dough and place in sprayed bags, and press out air.
- Place bags into freezer for up to 3 months.
- Then, when ready to make, pull the bags out of the fridge, and let defrost to room temperature. (probably will take about 2 to 3 hours.)
- Prepare same as above.
Are you kneading in the mixer for 25 – 30 minutes? Seems like a very long time! Looking forward to trying your recipe.
Sometimes, yes. Fresh milled flour does take longer to develop the gluten. If you want it to be light and airy and spongy, I find this is the best method. If not, then just the typical 8 minutes of kneading will still result in a decent bread. We just really love the light & airy texture!
I am so grateful for the up front note on how long this pizza dough takes to make. Sometimes that can be hard to find in freshly milled recipes! I don’t have a mixer yet, and tried to kneed this dough by hand, but it got everywhere since it was so sticky. I resorted to kneeding in a bowl with a silicone spatula for 20 minutes. That’s all I could do. Haha. Praying it comes out great for tomorrow night’s dinner.
Thank you! I love to make it a day or two ahead, but in a pinch I will make it same day. I agree it can be hard to find fresh milled flour recipes, that is one reason I started this website! I love to share recipes, and help others learn more about it. I do like a wetter dough, and use a mixer. I am sorry it was such a sticky mess by hand. I think it will turn out just lovely thought! Let me know! Thanks!
It was a recipe worth the wait! We all enjoyed the pizza and the dough was so flavorful after 24 hours in the fridge. Thanks!
Thank you! I am so happy to hear that!
best pizza ever, whole family loved it.
thank you
Thank you! I am so glad you all liked it! It is my family’s favorite as well!
I’m a bit confused about the parchment paper. I’ve never seen any that was rated for 480*. And how do you remove it in the middle of baking without making a mess?
I think the best way to describe it is show you, I have a video on this. You can see what I mean about removing half way. Hope this helps!
https://youtu.be/wvlnXqxVxfc
Wow, this is what my fresh milled flour has been missing- the windowpane test. It takes me like 25-30 on my kitchen aid mixer at the highest speed- but it is definitely worth it!! The pizza is great! Thanks!! I also never thought to remove the parchment towards the end and I’m going to start! we use a pizza stone though! I didn’t have anymore Kamut and used spelt and it worked the same!
I am so happy to hear that! Be careful using the highest speed on your mixer, just because it can overwork it. I usually use speed 2, and it can take a good 25 minutes or longer for sure! It is hard not to be tempted to put more flour in, but it seems to come together in the end! Thanks
I’ve made this twice and we LOVE it!! Your recipes are wonderful!!
Awww, thanks! I appreciate your support.
I don’t have Kamut yet, but many others. What would you recommend on place of the Kamut?
You can just use all hard white instead. I like to add the kamut for the color and slight buttery flavor. But, all hard white will be just fine too!
You say 3.5 to 4 cups flour, then say 1 2/3 + 3/4, which is less than 3. Can you clarify how much flour to use?
The 3.5 to 4 cups is referring to the flour amount. The other measurements are for those who measure the whole wheat berry amount then mill into flour (the amount of each kind of wheat berry before milling). I hope that makes sense.