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’m new to milling my own flours and baking with them. I’m so excited to make this pizza dough. How big of pizzas does a batch make? We like square like in a cookie sheet type. Will this work in one or a stone size like this? How many would it make? Thank u for ur great recipe and explanation of how too. I’m so excited to make this pizza dough.
It really depends on the pan size and how thick you like your crusts. We like a really thin crust, and only have a small countertop oven, so we generally get four 12 inch pizzas with thin crust.
This recipe turned out great! I let the flour hydrate for an hour before adding the yeast. I let it sit on the warming element of my stove (on top of a towel so it wouldn’t get too hot) so that it would stay warm for the yeast. I kneaded it for about 15-20 mins taking breaks so that I wouldn’t over heat my kitchen aid mixer. It seemed to be getting close to pass the window pane but then went backwards? I didn’t want to overheat my mixer so I called it good and it turned out great regardless! I used hard red and kamut. Thanks for the recipe!
Awesome! So happy to hear it was a hit! Nice job. Yes, just look for nice stretchy dough, then stop and you are good to go! 🙂
Could the dough be kneaded in the bread machine on dough setting?
Yes, but sometimes you need to run it through 2 kneading cycles. Just check for nice stretchy dough.
This is a fantastic recipe. I make it all the time. Your recipes are the best! I do have a question though that I’m hoping you can help me with. My dad’s birthday is this weekend and we are making pizza. Can I triple this? If so, would I need to adjust salt or yeast? Thank you!
Thank you so much! We LOVE this pizza dough! Yes, you can triple the recipe, but I recommend only doing double the yeast and a pinch more, not fully tripling the yeast. Happy Birthday to your dad! 🙂
You said in your video that you will par bake your dough to freeze the whole pizzas for the kids, is everything else the same to make ‘frozen pizzas’? Thank you!
Yes, we made a little video to kind of show the process of how to make the full frozen pizzas. https://youtu.be/TgWUNx0Rk9Y
I kove this recipe! I’ve been using hard red just because it’s what I’ve got. The 460g flour sitting with the 12oz of water is perfect for me. I get windowpane in maybe under 10 minutes if I let it soak for an hr or even a bit more (I then add the oil, honey, salt, and yeast). Lovely stretchy dough! I just made it with 440g hard red and 22g spelt. Doubt we will notice a difference but wanted to test it out.
That is wonderful! Yes, we LOVE this dough! I use it for so many things! Thanks for sharing. 🙂
I used 1/3 einkorn flour, didn’t knead the dough fully, probably didn’t let it set an hour, added all ingredients together instead of yeast later… And it was husband approved 🙂 it did tear easily when trying to stretch/roll out but I’m pretty sure that’s because I didn’t develop the gluten enough. (I had walked away from kneading it and it was too far risen to continue when I remembered lol). Definitely my new pizza dough recipe!
I am happy you all enjoyed it! It could be the Einkorn that was causing the tearing.
This recipe looks great! Excited to make it! Can you make the dough in the morning and then throw it in the fridge until you’re ready to make the same day for dinner? When you take it out do you need to let it come to room temp?
Yes, I love making a larger batch and put it in the fridge for up to 3 days. I let it rise once, punch it down, then put it in the fridge. I don’t always wait for it to come to room temp. So, either way. 🙂
Delish!!! Our family loved this recipe!
Yay! So happy to hear it was a hit! Thanks! 🙂
Made this recipe today. Hubby has been wanting pizza forever. Used all hard red wheat and put sausage, pepperoni, mushrooms, anchovies and mozzarella cheese. Baked 15 minutes and turned out GREAT!!!. Hubby was very happy. He said don’t change anything it is perfect. Saving other half of dough and will try again. Thanks for great work.
Awesome! I am so happy to hear it was a hit! Nice job! Thanks so much. 🙂
I made this recipe tonight, can’t wait to try it after a day or two in the fridge! I have a beginner kitchenaide question – I’m new to both grain milling and the KA. I got it primarily for the dough hook, because I was getting poor results with hand kneading. However when I watch your video and see your dough at the end of kneading, it looks so much better than mine. I feel like the dough hook doesn’t get the sides of the bowl well nor “work” my dough well. Would using the paddle result in better mixing? Or is the dough hook really the best tool to use for this recipe and breads? Any advice is appreciated!
A lot of people with the Kitchen Aid will use the mixing paddle to mix the ingredients, before the Autolyze period. Then after that rest, switch to the dough hook. Let me know how it goes! 🙂
Im new to milling flour but I had to try this recipe for pizza night and it came out amazing! I didn’t have Kamut flour so I just used hard white but it was so thin and crispy. Delicious! Tasted like an authentic pizza from Italy!
Awesome! I am so happy it was a hit! Thanks! 🙂
Absolutely PHENOMENAL. I’m generally awful at kneading or rising any dough, but I’ve made this 6-7 times now and it’s turned out perfectly every time!!! I turn my KitchenAid on a low setting for 25 minutes and it’s always come together! I’ve made it same day, three days, and even par baked and made frozen pizzas and they have all been my family’s favorite pizzas I’ve ever made!
Yay! I am so happy to hear it was a hit! Thank you! 🙂
This was excellent! Made the recipe with a cheap beer someone left at my house and I knew we wouldn’t drink it. Worked great in the dough. Will freeze the other half and use later. Thanks! 😊
Yay! Glad to hear it was a hit! 🙂
Didn’t have Kamut so we subbed it with soft white wheat, it was great. we didn’t have parchment paper or a cool
pizza handle thing but was able to use foil with some flour and try to slip the pizza in and out with another long cutting board 🤷🏻♀️
I left one in too long and the other one too short lol but it was good overall.
I am happy it was a hit! Thanks! 🙂
Hey, this recipe was phenomenal. I’m totally new to FMF and have had lots of failures baking so far, but this was perfect. The entire family loved the pizza so much!!!
Yay! That is so great to hear it was a hit! Nice job! 🙂
Hi! I just made this recipe tonight and it was so easy and SO delicious! Thank you for the videos you make, too. They are so so helpful. I wanted to ask about the thickness of the crust. Mine came out a little on the bread-y side and didn’t have any nice bubbles like yours. It still had a nice crisp and chewiness, just thinker than I would prefer. Do I just need to roll it out thinner, or could it be from not kneading for long enough? I kneaded it for 25+ mins, and didn’t get a great window pane. Some stretch, but not a lot. I just didn’t want to wait any longer!
Yes, we roll it very thin it gives a nice thin crust.
This pizza dough recipe sounds amazing! I love the idea of using fresh milled flour for a unique flavor and texture. Can’t wait to try it out and impress my friends with homemade pizza night! 🍕
It is always a hit with my family and friends! Let me know how it goes! Happy Baking! 🙂
Hi Kara! As most of us here, I am new to fresh milled flour and I love all of your videos and detailed recipes. Thank you for the time and effort you put in to teaching us how to work with FMF. I just got a brand new mixer, the Bosch Universal Plus and I’ve never owned a mixer before. I am still working on learning how to reach the optimal window pane on my doughs. In this video you kneaded the dough for about 20 minutes, but from what I understand, you don’t need to knead as much with a Bosch mixer. I don’t want to risk over kneading my dough and end up with a giant blob of wasted dough. If using the Bosch mixer, how long would you say to knead this pizza dough recipe?
Hi! Yes, the Bosch mixer is very efficient at kneading dough. I generally will mix up the dough, let it autloyse, then set a timer for 5 minutes while kneading on level 2. It is almost always done kneading by then in the Bosch. Sometimes it can take 7 minutes, but never longer than 8 for me.
Thank you Kara! We had stuffed crust pizza for dinner tonight and it was AMAZING!!!!! I am so glad I made a double batch of pizza dough so we can have some again tomorrow.
THANK YOU
Yes! So happy to hear that! Thanks! 🙂
I absolutely love this pizza recipe! Watching the video helped as well. I have a Bosch mixer so only kneaded for 4 min. I don’t have a pizza peel but have a pizza pan. I used it like the peel and that method was perfection. The crust was amazing!! I do think my oven may be hotter as 450degrees was hot enough. I only cooked for 6 min. Then took out paper then 4 more min. I wish I could leave a picture!
Awesome! I am so happy to hear it was a hit! Thanks so much! 🙂