The BEST Pizza Dough Made With Fresh Milled Flour Recipe
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…
If you are looking to make this FMF pizza dough, but with sourdough to have a delicious Sourdough Pizza Dough Made With Fresh Milled Flour, you can find that recipe HERE.
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(330g), & 3/4 cup whole Kamut(130g) 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(330g), & 3/4 cup whole Kamut(130g) 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.
I can’t seem to get it right. I’m using hard red so maybe that’s it, but by the 2nd minute of the second round of baking (just on the rack) it looked almost overdone on top. So I don’t know if it’s fully cooked in the middle. Is there something I’m doing wrong? Is 480 correct for the temp?
I would recommend moving the pizza to a lower rack in the oven, and just move it to brown the cheese at the very end. OR your oven may run higher than mine, so you can try to reduce the temp by a little. If you like a thicker crust, I would recommend to do both (cook on a lower rack, and lower the temp.) I hope that helps! Let me know how it goes!
This recipe is excellent! So well written and delicious!! Thank you!
Thank you! I am so happy to hear that! Thanks!
Have you ever par-baked these and then stored them in the freezer so you can just pull one out when you want a quick pizza, throw it onto a pan while it’s still frozen, slap some sauce and toppings on it, and bake? I helped some friends run a 5-star pizzeria and that’s what we used to do with the white flour crusts, make a whole bunch of them at a time and freeze them in large bags, and then just pull out what was needed when orders came in. Shortly before the restaurant shut down, we were talking about bringing my freshly milled crusts in to the menu. Sadly, we had to close the doors due to issues the owners had with the landlord.
Yes! We love having frozen pizzas ready to go! I ended up sharing a video on how to do this for others as well! https://youtu.be/TgWUNx0Rk9Y
I’m sorry to hear they had to close the doors.
Any tips on how to knead this by hand? A series of stretch and folds??? I don’t own a stand mixer. Thank you, this recipe sounds amazing!
I would increase the first rest period before putting in the yeast, and let it sit maybe 2 hours, then put in then yeast. I recommend using some olive oil on your hands and work surface for kneading. It is a wetter dough, so stretch and folds might help. Let me know how it goes!
Can’t wait to try this recipe this week! Do you by chance know if a Standard size kitchen aid (5.5 quart) can handle double the recipe for kneading? Thanks!
Yay! I hope you love it! A standard kitchen aid will need some breaks while kneading for fresh milled flour as to not overheat it. So, I would suggest doing a longer Autolyse period (The first 15 minute rest period in my recipe before putting in the yeast.) Then, your mixer will probably benefit from mixing for a few minutes, then resting a few minutes until it becomes nice and stretchy! Let me know what you think! 😊
Hi! If I freeze this dough right after it reaches windowpane…once I take it out of the freezer do I have to let it rise until doubled? Or what would the instructions be for “rising” if it was frozen right away? Thanks
I like to put it in the fridge the night before to thaw it out. Then, the next day when I am baking with it, I will let it sit on the counter for 1-2 hours to come to room temperature.
I really love the taste of the dough after it rests in the fridge or freezer for at least a day. I now have several in the freezer for Friday Pizza night.
I do too! I love to make lots of things the night before, then cover and put in the fridge overnight. Yum yum! Thanks! 😊
Hi Kara, I saw your recipe and was eager to try it! I did have to adjust some things though. I don’t have a mill. I use the sprouted whole wheat flour from One Degree. I only had regular yeast on hand so I used that in the beginning in the water with sugar and waited to make sure it was active. I kneaded it for 20 minutes in a machine similar to a Kitchenaid only not nearly as powerful. My dough was very dry. I figured that I’d freeze 2 pieces and one I have in the fridge. What could have gone wrong based on what I’ve reported here? I’m frustrated after seeing your lovely, silky dough..
It is possible that the sprouted whole wheat flour had a lower moisture content than freshly milled flour, so I would recommend using more water next time with that flour. As you are kneading it if it looks dry, just add some water 1 TBSP or so at a time until it mixes to a nice stretchy dough. 😊
Writing this review as I eat this.. holy smokes. This is by far my favorite pizza dough recipe for fresh milled flour I’ve found. I didn’t have Kamut, but I used 330g hard white and 130g hard red. It turned out incredibly fluffy with a beautiful crust. Perfectly soft, yet crispy too. Usually my pizza dough turns out too sticky, but this one was perfect and I was even able to throw it in the air to shape it! I added crumbled dried basil to the dough for some extra flavor. I made homemade mozzarella for on top, as well as uncured pepperoni and local micro greens. This recipe is definitely a keeper!
Awesome! I am so happy to hear it was a hit! That sounds absolutely delicious! Thanks for sharing! 😋
Tried this last night and oh my! My family LOVED it!!! So yum! Making it again today but using my sourdough starter. I saw you skip the yeast and add the starter. I added the starter after I let the flour and water sit for 15 min. Then put in the starter, kneaded and it’s now sitting but hasn’t risen. Did I do something wrong?
Depends how long it has been sitting. It will probably take 3-6 hours to double. Then, you can make the pizzas, no need to do a second rise. In fact, I don’t even wait for my pizza dough to double fully before I make them. It should have some rise however. Let me know how it goes! 🙂
I’m new to fresh milled flour and all the different kinds. When I saw you used a combo types of flour, I just used what I had on hand, so 330g of hard white and 130g of soft white. After kneading for 20 minutes, it was almost a runny consistency, but passed the window test. I let it sit for 30 minutes while trying to decide what to do with it. Now it keeps its shape a bit better but I’m still wondering if it’s even worth baking. Did I ruin it with the soft white flour because of the lower gluten content? I made three batches at once, so I’d really hate to have to throw it all away. Ugh.
It should be good if it reached the windowpane. (Nice stretchy dough) Let me know how it goes! 🙂
Thanks for your response. It wasn’t ruined. I ended up baking them and the taste was good but it was a little too soft. We like soft, so it was fine, but it wasn’t quite the right consistency for pizza. Next time I’ll use only hard white wheat. Thanks for the recipe!
😊
Hello, thank you for sharing this awesome recipe. Also sharing your knowledge. I chose the fridge option but wasn’t able to get around to baking the pizza until day 4 . Would dough still be ok to bake on day 4 ?
I have used it up to the 5th day, the texture changes just a bit, but we still enjoyed it greatly! 😊
This pizza dough is amazing and my family loves it. Do you know what the carb count is for this dough? So far this is the only bread I’ve made that has messed with my sugar. Wondering if there is anything I can do to get the carb count down?
You can try subbing out the sugar for one that doesn’t spike your sugar. Or you can even omit the sugar, it will just have a slight different flavor.
Can I use just hard red wheat for this recipe ? It’s all I have on hand right now …
Yes, you can sub all hard red! 🙂
It seemed really sticky and not pulling together for a long time in my stand mixer. (then I started adding more flour). Is it suppose to pull together at some point (did i just need more patience?) If so what consistancy am I looking for as it kneads in the mixer to know if I need to keep with the 3.5C or when to add more to make it towards 4C?
It should be a pretty wet dough, especially at the beginning. I highly recommend to watch this video, I show the different stages of what the dough should look and feel like. This is my focaccia video, but I make the focaccia with my pizza dough recipe. 🙂
https://youtu.be/3nDorxqEgaU
I loved this recipe, mine was a little overdone so next time I’m going to shorten the time or lower the heat??
I took a picture but couldn’t figure out how to post it!
Yes, just pull it out when it is to your liking! My daughter loves hers dark and crispy, and my son likes his a bit softer. So, we pull his out first, then hers bakes longer! LOL
I love your recipes, Kara! I have an akarsrum mixer. Would you recommend using the dough roller or the dough hook for this?
Thank you so much! I tend to grab for the roller out of habit, but mostly because the dough hook is in a high up cabinet I can’t reach by myself! LOL
Thank you for your site I’m new to freshly milled flour and your recipes have been so helpful and easy to follow with getting started!! I tried this crust recipe with hard red wheat and while it did puff up nicely, the texture was more like bread and less like pizza crust (like crunchy and chewy in all the right ways) I’m confident it’s not your recipe but my ingredients/technique. Do you have any tips to get the crust a bit lighter, crispier, and chewier instead of dense/bread-y? I used a mockmill 200 on the finest setting and sifted the flour once.
Hard red is a bit nuttier and heavier. I would suggest using the hard white plus the Kamut it really helps the taste & texture. Then I would make the dough 2-3 days before you want to bake with it, and keep it covered in the fridge. Then let the dough come to room temp on your counter (1-2 hours) make the pizzas, and try to get them nice and thin, then let them rise 30 minutes on the counter before baking. Those tips will improve the taste and texture of the dough! Let me now how it goes!
Thank you so much!! I will try all of these tricks 😊 the company I buy my berries from said the hard red wheat was great for pizza dough- I thought that was odd but figured I’d experiment with it! Hard white and kamut for sure on the next batch 😂
Hard red will work for pizza dough, but is does have a different flavor profile, that I prefer the hard white and Kamut mix for. Let me know how the next batch goes! 🙂
What would you recommend in place of hard white wheat? I have an issue with hard white wheat. But, I am good with hard red, kamut, spelt, einkorn, and soft white. I have made the pizza dough with just kamut, and did not like the texture or taste of 100% kamut. I was thinking of doing all spelt, but it sounds like there should be a hard wheat given it’s a yeast bread, based on some of your responses to other comments. What would you suggest for alternatives if I cannot use hard white wheat, with the other grains I have listed? Appreciate the help!
If you can’t use hard white, then I would say to use hard red wheat with some Kamut. Let me know how it goes! Happy Baking! 🙂
This is the best pizza dough recipe! I’ve been making tiny mini pizzas with this dough every Saturday night, and we swipe the whole tray! Thank you!
Yay! I am so happy to hear that! WE are making them tonight! Thanks so much! 🙂