Fresh Milled Mama

The Best Homemade Pizza Dough Made with Fresh Milled Flour

by 43 Comments

If you’re looking to elevate your pizza game, this is the best homemade pizza dough made with fresh milled flour for achieving a perfectly chewy, flavorful crust. There’s something incredibly special about using freshly milled flour. This choice elevates your dough with richer flavors, a better texture, and an overall homemade experience that can’t be replicated. If you’re a pizza enthusiast or someone who enjoys experimenting in the kitchen, this recipe is a game-changer!

Jump To Recipe

cheese pizza made with fresh milled flour pizza dough on butcher block table

What You’ll Need To Make Homemade Pizza Dough Made With Fresh Milled Flour

Fresh Milled Hard White Wheat Flour

Water

Yeast

Sugar/Honey

Olive/Avocado Oil

Salt

Tips For Making Homemade Pizza Dough With Fresh Milled Flour

Follow the directions for the order of ingredients! It can be tempting to just throw all of the ingredients in the mixer at once, but the dough definitely comes together much better in the order I have in the recipe. When I tried adding all of the ingredients at once the dough was a lot messier, more wet, and took longer to reach windowpane. I believe this has something to do with the oil coating the flour before it is hydrated with water. Oil can coat the protein strands which slows the gluten forming process down and also repels the water.

Also, note that the dough comes together a lot quicker in the Bosch mixer versus the KitchenAid. It will be tempting to add more flour early on if using the KitchenAid, but don’t do it! It came together nicely and reached a nice windowpane in just a couple of minutes longer than the Bosch. (see pictures below)

homemade fresh milled flour pizza dough in KitchenAid mixer

Preheat Your Oven (or Pizza Stone)

A hot oven is essential for achieving a crisp crust. Preheat your oven to the highest temperature possible (usually 475°F to 500°F. If you have a pizza stone, place it in the oven while it preheats. The stone helps distribute heat evenly and creates a crisp, professional-style crust. If you don’t have a pizza stone, a baking sheet works just fine, but it won’t give the same crispy bottom.

Knead the Dough Well

Kneading the dough properly is essential for developing the gluten network that gives the dough its structure. Knead your dough for about 8-10 minutes until it becomes smooth and elastic. If the dough feels too sticky, add small amounts of flour; if it feels too dry, add a bit of water. The dough should be soft and slightly tacky but not overly sticky.

fresh milled flour pizza crust nice and airy structure
cheese pizza made with fresh milled hard white wheat flour

Pictured above on the left shows the nice structure of the pizza crust. The pizza on the right was baked for about 9 minutes and produced a pillow soft crust that was nice and flexible. If you like your pizza more crunchy I’d aim for 11-13 minutes. Just be mindful to watch it at first as all ovens and bakeware vary!

Roll the Dough Gently

When rolling out your dough, use a rolling pin or stretch it by hand. Be gentle and avoid pressing out all the air bubbles, as they contribute to the dough’s texture and rise. For a thinner crust, roll it out more, but for a thicker, chewier crust, leave the dough slightly thicker.

Don’t Overload with Toppings

Less is more when it comes to pizza toppings. Overloading your pizza with too many toppings can make the dough soggy or weigh it down. Stick to a thin layer of sauce, cheese, and your desired toppings, and be mindful not to crowd the pizza.

Bake on High Heat for a Short Time

Bake your pizza on the highest heat possible for a short amount of time (typically 10-15 minutes). A hotter oven ensures that the crust becomes crispy and golden while the cheese melts perfectly. If using a pizza stone, it will help achieve that signature crispy bottom.

Can I Make This Pizza Dough Ahead Of Time?

Yes, this can be enjoyed the same day, refrigerated for up to 3 days, or frozen!

Storing Pizza Dough in the Fridge

The dough will last in the fridge for up to 3 days. To store it properly:

  • Step 1: After mixing and kneading the dough, let it rise until it has doubled in size.
  • Step 2: When done rising, lightly coat dough with olive oil to prevent it from drying out. If making multiple pizzas divide the dough into portions and coat each portion lightly with olive oil.
  • Step 3: Wrap each portion tightly in plastic wrap or place it in an airtight container.
  • Step 4: Store it in the fridge. When you’re ready to use it, take it out and let it rest at room temperature for 30 minutes to 1 hour before shaping and baking.

Storing Pizza Dough in the Freezer

Freezing pizza dough is a great way to store it for longer periods (up to 3 months). Follow these steps:

  • Step 1: After mixing and kneading the dough, let it rise until it has doubled in size.
  • Step 2: When done rising, lightly coat dough with olive oil to prevent it from drying out. If making multiple pizzas divide the dough into portions and coat each portion lightly with olive oil.
  • Step 3: Wrap each portion tightly in plastic wrap or place them in freezer bags. Be sure to squeeze out as much air as possible to prevent freezer burn.
  • Step 4: Label the bags or wrap with the date so you can keep track of how long they’ve been frozen.
  • Step 5: Freeze the dough for up to 3 months.

Thawing Frozen Pizza Dough

When you’re ready to use the frozen dough:

  • Option 1 (Overnight Thawing): The best way to thaw dough is to place it in the fridge the night before you plan to use it. Let it thaw slowly and rise overnight.
  • Option 2 (Quick Thawing): If you’re short on time, place the dough at room temperature for 2-3 hours.

Once thawed, let the dough come to room temperature (if refrigerated or frozen), and it will be ready to shape and bake!

How Much Dough Does 1 Batch Of Dough Make?

One batch of this pizza dough yields the one of the following options:

1- 15 inch crust

2- 12 inch crusts

3- 8 inch crusts

If you’re running short on time you can try my Quick No Knead Pizza Dough which can be ready in under 30 minutes. It’s not as light as this dough, but it’s quick and I think it still makes a good pizza, especially when baked on a preheated cast iron pizza pan.

Or if you are looking for a homemade sourdough pizza dough check out my Easy Sourdough Pizza Dough recipe!

Shop This Post

Lodge Cast Iron Pizza Pan, 15 inch
Lodge Cast Iron Pizza Pan, 15 inch
Pizza Peel Aluminum Pizza Spatula, Mooues 12 inch Metal Pizza Paddle(12"x 14")with Rocker Cutter Foldable Wood Handle, [Storage bag included], for Family Pizza Oven Baking Pizza, Dough, Bread & Pastry
Pizza Peel Aluminum Pizza Spatula, Mooues 12 inch Metal Pizza Paddle(12″x 14″)with Rocker Cutter Foldable Wood Handle, [Storage bag included], for Family Pizza Oven Baking Pizza, Dough, Bread & Pastry
SAF Instant Yeast Red for Baking Cake, Bread and Dough, 1 Pound (1 Pack)
SAF Instant Yeast Red for Baking Cake, Bread and Dough, 1 Pound (1 Pack)
SALT Stainless Steel Flat Coarse Grater
SALT Stainless Steel Flat Coarse Grater
Cambom Rotary Cheese Grater Hand Crank Cheese Shredder for Fresh Cheese, Vegetable, Nuts,Non-slip Suction Base, Free Cleaning Brush Three Blades,Yellow
Cambom Rotary Cheese Grater Hand Crank Cheese Shredder for Fresh Cheese, Vegetable, Nuts,Non-slip Suction Base, Free Cleaning Brush Three Blades,Yellow
Unbleached 15 x 200 ft Parchment Baking Paper Roll - 250 Sq.Ft for Baking, Cooking, Grilling, Air Fryer and Steaming
Unbleached 15 x 200 ft Parchment Baking Paper Roll – 250 Sq.Ft for Baking, Cooking, Grilling, Air Fryer and Steaming

Where To Buy Grains Online

This post contains affiliate links, which means I make a small commission at no extra cost to you.

If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!

You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.

homemade cheese pizza on fresh milled flour pizza crust

The Best Homemade Pizza Dough Made with Fresh Milled Flour

Fresh Milled Mama
If you're looking to elevate your pizza game, this is the best homemade pizza dough made with fresh milled flour for achieving a perfectly chewy, flavorful crust. There’s something incredibly special about using freshly milled flour. This choice elevates your dough with richer flavors, a better texture, and an overall homemade experience that can’t be replicated. If you're a pizza enthusiast or someone who enjoys experimenting in the kitchen, this recipe is a game-changer!
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Rise Time 1 hour
Total Time 1 hour 32 minutes
Course dinner, lunch
Cuisine American, Italian
Servings 1 15″ or 2-12″ or 3- 8″ Pizzas

Ingredients
  

  • 350 grams fresh milled hard white wheat flour (approx. 2 1/2 cups)
  • 300 grams warm water ~90-100℉ (1 1/4 cup)
  • 2 tsp instant yeast (I use SAF brand)
  • 1 tsp sugar (can sub honey)
  • 2 tbsp olive oil (can sub avocado oil)
  • 1 tsp salt

Instructions
 

  • Add flour, water, yeast, and sugar into a stand mixer. Knead just until combined and no dry flour is left.
    Next add in olive oil and knead until the oil is mixed in and then add in the salt.
    Knead until windowpane is reached. About 6-8 minutes in a Bosch or 8-10 minutes in a KitchenAid.
  • Place dough in a lightly oiled bowl, cover, and let rise until doubled in size.
    If baking same day: Towards the end of your rise time preheat the oven to 475℉ if baking the same day. *If using a cast iron pizza pan/pizza stone make sure to preheat it with the oven.
  • When done rising, shape your dough, add sauce and toppings.
    *I don't punch down the dough after rising. I like to gently shape and keep as much of the air in the dough as I can.
    *I like to shape on lightly oiled parchment paper and transfer it to the preheated cast iron pizza pan with a pizza peel.
  • Place the pizza in the oven and bake for 10-15 minutes, depending on your oven temperature and the thickness of the dough. The pizza is ready when the crust is golden brown and crispy, and the cheese is melted and bubbly.
    Brush butter or garlic butter on the crust after you remove it from the oven. *optional

To Refrigerate Dough & Bake Later

  • Complete steps 1-2 and then place your dough in an oiled container or bag and refrigerate up to 3 days.
  • When you're ready to use it, take it out and let it rest at room temperature for 30 minutes to 1 hour before shaping and baking. Then follow steps 3-4 above.

Freezing Dough & Baking Later

  • Complete steps 1-2 from above.
  • Next, Lightly coat dough with olive oil to prevent it from drying out. If making multiple pizzas divide the dough into portions and coat each portion lightly with olive oil.
    Wrap each portion tightly in plastic wrap or place them in freezer bags. Be sure to squeeze out as much air as possible to prevent freezer burn.
    Label the bags or wrap with the date so you can keep track of how long they've been frozen. Freeze the dough for up to 3 months.
  • When you're ready to use the frozen dough:
    Once thawed, let the dough come to room temp
    Option 1 (Overnight Thawing): The best way to thaw dough is to place it in the fridge the night before you plan to use it. Let it thaw slowly and rise overnight.
    Option 2 (Quick Thawing): If you're short on time, place the dough at room temperature for 2-3 hours.
  • Then shape and bake as directed in steps 3-4.
Keyword chewy, crust, dough, freeze, fresh ground flour, fresh milled, fresh milled flour, from scratch, frozen, homemade, pizza, pizza crust, pizza dough, refrigerate for later, same day, soft

For More Recipes Made with Fresh Milled Flour:

Soft Flour Tortillas Made With Fresh Milled Flour
Pecan Pie Bars Made With Fresh Milled Flour
Soft Breadsticks With Fresh Milled Flour (Olive Garden Copycat Recipe)

Reader Interactions

Comments

  1. Lori

    5 stars
    Very light and airy pizza dough. Pleasantly surprised as it’s whole wheat. First time making this recipe as well as using it in my Piezano pizza oven that I got for Christmas. Doubled this recipe and made 4 – 9 inch pies and one 6 inch pie. While the pizzas came out varied in doneness (still learning how to use the oven) the dough was delicious.

    Reply

  3. Lauren Dunn

    5 stars
    I have made pizza with this recipe twice now and both times they were amazing! The second was a little better because I cooked it for a, little longer (12 minutes vs 10 the first time) and the entire crust was crispy and perfect! My children love homemade pizza night at our house, I was skeptical because I’ve made the same dough recipe for years now but they loved it just as much as the adults.

    Reply

  6. dee leuthe

    5 stars
    My boys are totally impressed with my pizza!!! I’m a heroine. Doesn’t happen often! 🙂

    Reply

  9. AAL

    5 stars
    I’ve made this recipe 6-7 times now, and it is now my permanent go-to pizza crust. I live overseas without access to hard wheat, so I’ve substituted soft wheat and added 8-10 grams of gluten. It’s worked great and we all agree this is our favorite recipe. Thanks!

    Reply

  10. Sarah

    5 stars
    I am new to FMF and have had immense success using your sandwich bread recipe. So I thought I’d try the pizza dough. Wow it did not disappoint!! I often make homemade pizza but used to use store bought flour. My kids LOVED this pizza crust! It added so much flavor to the pizza! I did a smidge of vital wheat gluten because they like a puffy crust but I’m not sure it was even necessary! Thank you for making recipes simple for newbies like me!

    Reply

  12. Joanna Yowell

    5 stars
    This pizza dough made the absolute best homemade pizzas I’ve ever had! So good, and so easy!

    Reply

  16. Laurie Weems

    5 stars
    Best homemade pizza dough! Thank you for this amazing recipe. Family pizza night is so much better now!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Social media & sharing icons powered by UltimatelySocial