Sourdough Pizza Dough With Fresh Milled Flour
This sourdough pizza dough made with fresh milled flour is truly delicious! So, if you have an active sourdough starter, and you want to enjoy an amazing pizza dough well then, this recipe is the one for you! It merges my amazingly popular fresh milled flour pizza dough, but made with sourdough instead of yeast, and the best part is you can make the dough in the morning, and have it later that day for dinner!
Ingredients
- 300 g room temperature water 1&1/4 cup
- 115 g sourdough starter 1/2 cup
- 20 g Olive Oil 2 TBSP OR melted butter
- 12 g Honey or sugar 1 TBSP
- 9 g sea salt 1&1/2 tsp
- 460 g Fresh Milled Flour 3&1/2-4 cups I like to use 330g 0f hard white wheat and 130g Kamut
- Desired sauce/toppings
Instructions
- Firstly, mill your flour.
- Then, to a stand mixer add room temperature water, salt, honey, olive oil, flour, and sourdough starter. Mix until incorporated and no dry flour is left.
- Cover, and the let dough sit for about 15 minutes to allow the fresh milled flour to absorb the water.
- Then, after this rest period, remove the cover, and begin the kneading process. Knead until the dough is nice and stretchy. (This kneading time can vary.)
- Once the dough is nice and stretchy, lightly coat the dough and bowl with oil, and then cover the dough. Let it rise at room temperature until about doubled (about 3-5 hours.)
- Preheat oven to 475*F towards the end of the dough rising.
- Divide the dough into 2 or 3 equal pieces. With a thin crust, this recipe should make about Three -12 inch pizzas or Two- 15 inch pizzas. OR 4 small personal 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 dusted parchment paper, and add sauce & toppings.
- Bake the pizza in the preheated oven on a pizza pan.
- Bake for about 8 minutes, then remove the pan, and finish baking directly on the rack for about 8 more minutes directly on the oven rack. (This will crisp up the pizza on the bottom.
- Bake until cheese is browned & bubbly, and crust is cooked through.
- Remove the pizza with the peel or pan, and allow to cool for a few minutes before cutting.
- Enjoy!
Video
Notes
How To Store The Dough- To store this sourdough pizza dough made with fresh milled flour, you can put the pizza dough balls in an oiled freezer safe container for up to 3 months. I don't recommend keeping the dough in the fridge (like I do with my yeast FMF pizza dough), because fresh milled flour tends to over-ferment quickly with sourdough.
Homemade Frozen Pizzas- I have a whole video on making homemade frozen pizzas above. But, in short, you will make the FMF sourdough pizza dough, assemble the pizzas, and bake for half the time. Then, allow the pizzas to cool completely, and wrap with foil after they have cooled, and place in the freezer for up to 3 months. I like to write the reheating instructions right on the foil, so that anyone can reheat and make these homemade frozen pizzas. I typically will preheat the oven to 375*F, and then bake them from frozen for 10-15 minutes, or until the cheese is browned & bubbly.