Go Back Email Link
Print

Best Fresh Milled Flour Pizza Dough Recipe

This easy fresh milled flour pizza dough makes a chewy, pliable crust with a crisp, golden bottom and airy interior using just four simple ingredients.
Prep Time 25 minutes
Cook Time 7 minutes
Rest/Rise Time 2 hours
Total Time 2 hours 32 minutes
Servings 4 8-10" pizzas

Ingredients

  • 520 g hard white wheat berries
  • 426 g cold water
  • 4 g (1 tsp) instant yeast
  • 14 g (2 tsp) salt

Instructions

  • Preheat the Oven
    Preheat your oven according to the baking surface you’ll be using.
    Pizza Stone or Baking Steel: Place the stone or steel in the oven and preheat as hot as it will go, up to 550°F.
    Cast Iron Pizza Pan: Place the pizza pan in the oven and preheat to 475°F.
    Once the oven reaches temperature, allow it to continue heating for 30 minutes. While your oven is preheating, continue with the remaining steps.
  • Mill the Flour
    Mill the hard white wheat berries on the finest setting of your grain mill.
  • Mix the Dough
    In the bowl of a stand mixer, combine the freshly milled flour, salt, and instant yeast. Add the cold water and mix just until no dry flour remains.
    Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
    Using active dry yeast? Dissolve the yeast in warm water (95-105°F) first and let it sit for 5–10 minutes before mixing with the flour and salt.
  • Knead
    Using the dough hook, knead on medium speed for 8 minutes. I use Speed 4 on my KitchenAid.
    The finished dough should be smooth, elastic, and just slightly tacky. It should pull completely away from the sides and bottom of the bowl and form a single ball around the dough hook while mixing.
  • Bulk Ferment
    Transfer the dough to a lightly oiled bowl.
    Cover and place it in a warm spot until doubled in size. I like to use my oven with just the light on, which usually takes about 1-1.5 hours, though your timing may vary depending on the temperature of your kitchen.
    Optional Step: If you have a few extra minutes during the bulk rise, give the dough 1–2 sets of stretch and folds. With damp hands, lift one edge of the dough until you feel some resistance, fold it over the center, then turn the bowl and continue around the dough. I find this extra step improves the structure of the dough and gives the baked crust an even lighter, airier texture.
  • Divide the Dough
    Turn the dough out onto a floured work surface and use a bench scraper to divide it into 4 equal portions.
    Shape each portion into a smooth ball, using as much flour as needed to keep the dough from sticking to your hands. I usually use a little all-purpose flour for this step so I don’t have to mill extra flour just for shaping.
  • Final Rise
    Place the dough balls into proofing containers or a 9×13-inch dish with lid or covered with plastic wrap.
    If you’re baking the pizzas the same day, let the dough balls rest at room temperature for 10-15 minutes before shaping.
    If you’re making the dough ahead of time, place the covered containers or dish in the fridge.
    When ready to make, remove the dough from the fridge about 30 minutes beforehand and let the dough come to room temperature in its container before shaping.
  • Shape the Pizza
    Flour your countertop or work surface, then place one dough ball on the flour. Using only your fingertips, gently press the dough into a 8–10-inch round, working from the center outward.
    The dough should stretch very easily with gentle pressure. Handle it as little as possible to preserve the air bubbles, which create a light, chewy crust.
  • Add Your Favorite Toppings
    Lightly flour a pizza peel and transfer the dough onto it.
    Top with your favorite sauce, cheese, and toppings.
  • Bake
    For a pizza stone or baking steel: Lightly flour your pizza peel, then slide the pizza onto the hot stone or steel. Bake at 550°F for about 7 minutes, or until the crust is beautifully browned and the cheese is melted and bubbling.
    If your oven only reaches 500°F, simply bake the pizza a minute or two longer, watching it until the crust is golden brown and the cheese is bubbling.
    For a cast iron pizza pan: Carefully transfer the shaped pizza onto the 475°F preheated pan and bake for about 10 minutes, keeping an eye on it toward the end. Look for a nicely browned crust and fully melted cheese before pulling it from the oven.
    Since every oven bakes a little differently, start checking your pizza during the last couple of minutes and adjust the baking time as needed.

Notes

Storage and Reheating

 
Refrigerator: After dividing the dough into balls, place them in lightly floured, covered containers and refrigerate for up to 2–3 days. When you’re ready to make pizza, take the dough out 30 minutes before shaping to let it come to room temperature.
Freezer: For longer storage, lightly oil the dough balls and place each one in an airtight freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then let sit out on the counter for 30 minutes before shaping and baking.
Leftover Pizza: Store baked pizza in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or hot skillet to bring the crispness back to the crust.