Fresh-Milled Pizza Dough
If you're looking for a hearty, crispy and satisfying slice of pizza, you have found it! Try fresh-milled pizza dough and see why we'll never go back to traditional dough!
Equipment
- 1 grain mill
- 1 Stand mixer (optional)
- 1 Kitchen Scale
- 1 dough scraper
- 1 baking steel (optional)
- 1 pizza paddle
Ingredients
- 227 grams sourdough starter (about 1 cup)
- 810 grams fresh-milled hard white wheat (about 6 cups)
- 540 grams water (about 2 1/2 cups)
- 18 grams salt (about 3 teaspoons)
- 32 grams honey (about 1 1/2 tablespoon)
- 41 grams olive oil (about 3 tablespoons)
Instructions
- Start early—your dough needs 6-8 hours to rest before baking. If making pizza for dinner, begin around 8–9 AM.
- Mill your flour. Add hard white wheat berries to the grain mill and grind them according to the manufacturer's instructions.
- Mix. Add all ingredients to a stand mixer with a dough hook. I use my Bosch Universal Mixer.
- Knead on medium speed. (Bosch setting 2) for 7–10 minutes, until it passes the windowpane test.
- Transfer to an oiled bowl, cover, and let it rest at room temperature for 6-8 hours, or until it has doubled in size.
- Preheat oven. Once your dough has doubled, preheat your cast iron pans/stone in your oven, to 475°F (245°C)
- Divide the dough into 3 portions.
- Roll out the dough on parchment paper, keeping a thinner center and thicker crust. Leave as much of the air pockets in it as possible.
- Let the dough rest for 15-20 minutes.
- Add sauce and toppings of choice ( Our favorite toppings are tomatoes and basil, beef sausage, and buffalo chicken!).
- Bake for 13–15 minutes, or until crispy.
Notes
Notes:
- If you're not baking the same day, let your dough rest on the counter for 8 hours, then refrigerate for up to 5 days. For longer storage, freeze it for up to 3 months.
- I don't recommend using soft wheat for this recipe, as it does not hold together well.