The BEST Pizza Dough - 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!
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.
Video
Notes
I have mentioned 3 different options when to comes to preparing the pizza dough. You can make it same day, but to level up the flavor, I recommend that you make this at least one day before you plan to bake it. The last option goes over how to freeze the pizza dough. You could even double the batch and freeze the other half.
When opting for option 2 or 3 , make sure to divide the dough and put in separate containers or bags, as the whole dough in one bag can overextend and break through the bag. (Ask me how I know! lol)
You can use regular flour for this recipe, but you will probably need to increase the flour amount slightly.