Are you looking for another great way to put your sourdough starter to good use? This easy sourdough pizza dough made with fresh milled flour will take family pizza night to the next level! It’s full of flavor and tang and has a soft, chewy texture.
Growing up we ate a lot of pizza. We went through phases of ordering out, making it homemade, making Chef Boyardee….you name it. My dad had a love for pizza and it was for sure a Friday night MUST…or any other day ending in y. Just kidding, but anyway you get the gist of it.
Fast forward to me being grown up and cooking for my own family with our own love for pizza. I’ve always loved cooking, baking, and pizza (If I haven’t mentioned). I’ve also fallen in love with grinding my own flour from wheat berries and haven’t looked back. Since milling my own flour I’ve had to adapt some recipes to work with the fresh milled flour. This sourdough pizza dough can be made with regular all purpose flour if you haven’t started milling your own yet, but trust me it packs WAY more flavor with fresh milled flour.
What You’ll Need:
Cast Iron Pizza Pan or Pizza Stone: This can vary based on preference. When I was deciding on if I should go with cast iron or a pizza stone, the deciding factor was the durability of cast iron over the pizza stone which could crack over time. I like to use a 15 inch cast iron pizza pan. This makes a huge pizza! With one batch of dough it will make a 15 inch pizza and a 10.5 inch cast iron pan of cheese sticks.
Active Sourdough Starter: You will need your sourdough starter to be active and bubbly for this. Remember this is a no yeast recipe, so you’ll want it to be active for it to get a good rise. If you don’t have a sourdough starter follow my steps to make your own fresh milled flour sourdough starter here.
Flour: For this recipe I use a 50/50 blend of hard red wheat berries and hard white wheat berries. I’ve also used just all hard white. If you aren’t fresh milling your flour you can just use an all purpose flour.
Salt: Salt is great for flavor, but it also helps tighten the gluten structure of your dough.
Honey: Honey is a natural humectant, which means it will help keep your dough moist. This doesn’t add a noticeable sweetness, but it does add to the overall texture and taste of the crust.
Olive Oil: Olive oil is another additive to add moisture and help the dough stretch better.
Stand Mixer
Pizza Peel + Slicer: These are optional, but if you make pizza a lot they are much more convenient for transferring your pizzas to and from your preheated pans. I really like the rocking slicer way more than the traditional rolling pizza slicer, too!
Measuring Cups and Spoons
Timing this out:
9-10pm the night before you plan on making dough: Feed your starter
Next morning 8-9am: Make your dough.
4-5pm: Roll out and prepare pizza.
What I put on this pizza:
For the pizza pictured in this recipe I used pesto as the sauce with mozzarella and a gruyere swiss cheese blend. Added green pepper and cooked, crumbled hamburger. I also did butter on the crust with garlic salt and 21 salute seasoning from Trader Joe’s.
Other pizza themes:
Mexican Style: Use salsa as your base and top with things like corn, onion, garlic, Mexican blend cheese, black beans, etc.
Sicilian Style: This one uses olive oil as a base, sliced tomatoes, and top with provolone cheese.
California Style: Use pizza sauce and top with broccoli, artichoke hearts, black olives, green and red pepper.
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Where To Buy Grains Online
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Easy Sourdough Pizza Dough Made With Fresh Milled Flour
Equipment
- Stand Mixer
- Pizza Pans I use a 15" cast iron pizza pan and a 10" cast iron pan for bread sticks
- Pizza Peel + Slicer optional
Ingredients
- 1/2 cup Sourdough Starter Make sure it's active
- 540 grams Fresh Milled Flour (Approx. 4 cups)
- 360 grams water (1 1/2 cups)
- 2 tsp salt
- 1 tbsp honey
- 2 tbsp olive oil
Instructions
Preparing Your Dough
- The day you want your dough, make sure to start this process early enough to let it rest for 8 hours. So, if you want it for dinner start this process around 8 or 9 in the morning.
- Add all of your ingredients to your stand mixer and make sure to use the dough hook for mixing.
- Knead on medium for 7-10 minutes. ( I use the 2 setting on my Bosch Universal for about 7 minutes.) You'll know it's done with a stretch test (AKA window pane test) See my video here.
- Place your dough in an oiled bowl and cover. Set aside on the counter for 8 hours.
After Your Dough Has Rested
- Preheat your oven and cast iron pans/stone to 475°F.
- Divide your dough. For my 15" pan I eyeball and use 3/4 of the dough and use 1/4 of the dough for the 10.5" pan.
- Roll out your dough on an oiled surface. I like to make mine thinner with a thicker crust. Before my dough gets too big to move, I will put it on parchment paper and finish rolling it out. Then it's easier to slip my pizza peel under to set it on the preheated pan. I leave the parchment paper as a barrier for baking instead of using cornmeal. I still get a really nice crust.
- Top with your favorite sauce and toppings.
- Bake for 13-15 minutes until desired crispiness.
Hi, very new to sourdough here. What do you mean by “it must be active”? Can I use discard that’s in my fridge?
This recipe is for active fed starter. I wouldn’t use the discard because the active starter is where it gets it’s rise.
Has this recipe been tried using ancient grains like einkorn or spelt?
I personally have not tried those. Sorry!
Thank you so much for sharing this delicious recipe! Our pizzas turned out fantastic and I was able to get two large pizzas without doubling the recipe.
You’re welcome! Glad to hear you enjoyed it!
Yay! Looks amazing and I can’t wait to try! Would it be possible to freeze the dough? Thanks for sharing!
Thanks! I personally have never tried freezing it.
This was perfect! I let it rise on the counter yesterday, then put in the fridge overnight and made it for lunch today. It will be my new go-to recipe for pizza dough.
<3 <3 <3
Hands down the best pizza crust I’ve made! Thank you for the recipe.
Glad you enjoy it! <3 Thanks!
I’m not sure what I did wrong but this dough is tough and dry and doesn’t look like it will rise. I fed the starter last night and let it sit overnight and it was active when I added it to the dough. It felt thick from the start so I tried adding more water but that didn’t do much. Now as it’s resting (5 hours) it’s getting dried on top and hard and doesn’t look like it will rise at all. I’m new to baking, especially with fresh milled flour and I’m a bit sad it may go to waste. I was also looking forward to having pizza this evening but I may have to try it again with instant yeast and maybe less flour.
Hmmm I’m not sure other than it sounds like it had too much flour. This has never seemed too dry for me. Did you weigh the flour or use measuring cups to measure by volume? Also, if it’s in a bowl covered with plastic wrap it shouldn’t be drying out on top.
Hello, I measured with cups. I’m just looking into using a scale today, I have one but have never used it before. That could have contributed. I did have it in a bowl covered, but with cloth, not sure if that makes a difference. That night I ended up making the dough over using your other recipe with instant yeast and I halved it, it turned out great! Maybe my starter wasn’t as ready as I thought, too. I’m not sure. It was my first time attempting to use it, although I’ve had it nearly a year. It was bubbly and grew to fill the jar.
Hello
350 g of wheat berries or is it after you mill the grains?
Thank you
350 grams of wheat berries will give you 350 grams for flour. 🙂