Description

This homemade pizza dough, made with fresh milled flour, delivers a wonderfully chewy and flavorful crust with a pleasant, rustic character. The dough is easy to handle, rises beautifully, and bakes up with a crisp outer edge and soft, airy inside. Perfect for creating your own artisan pizza right at home.

Ingredients

Units Scale

For the Dough

3 1/2 cups (420g) fresh milled hard wheat flour (such as hard red or white wheat berries)
1 1/4 cups (300ml) warm water (about 105°F/40°C)
2 teaspoons active dry yeast
1 tablespoon olive oil
2 teaspoons honey (or sugar)
1 1/4 teaspoons fine sea salt

For Dusting & Shaping

Additional fresh milled flour or cornmeal, as needed

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Instructions

Activate the Yeast: In a medium bowl, combine the warm water, honey, and yeast. Stir gently and let sit for about 5-8 minutes, until the yeast is foamy and active.
Mix the Dough: In a large mixing bowl, add the fresh milled flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Stir using a wooden spoon or dough hook until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 6-8 minutes.
First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Allow to rise in a warm, draft-free area for 1-1.5 hours, or until doubled in size.
Shape the Pizza: Punch down the dough and turn it onto a floured surface. Divide into 2 equal portions (for two 12-inch pizzas), or keep whole for an extra-large pizza. Shape each piece into a tight ball, cover, and let rest for 15-20 minutes.
Preheat Oven: Place a pizza stone or baking steel in your oven and preheat to 500°F (260°C) for at least 30 minutes before baking.
Stretch and Top: Working with one dough ball at a time, stretch or roll the dough into a thin round. Place on a parchment-lined peel or a well-floured surface. Add your favorite sauce, cheese, and toppings.
Bake the Pizza: Transfer to the hot stone and bake for 8-12 minutes, or until the crust is golden and toppings are bubbling. Cool slightly, slice, and enjoy!

Notes

The flavor of fresh milled whole wheat flour varies by berry—experiment with hard red or hard white wheat for different results.
If your kitchen is cool, place the bowl in an oven with the light on for a gentle rise.
Pizzas can be par-baked and frozen for later use.
For best crunch, use a pizza stone or steel and preheat thoroughly.
Leftover dough can be refrigerated for up to 2 days, or frozen for 1 month.

Nutrition

Serving Size: 1/8 of a 12-inch pizza
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 2.5g
Saturated Fat: 0.4g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg