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sourdough fresh milled flour pizza dough
Fresh Milled Mama

Easy Sourdough Pizza Dough Made With Fresh Milled Flour

5 from 6 votes
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 8 hours
Total Time 8 hours 35 minutes
Servings: 4 people
Ingredients Equipment Method Notes

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

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

Method
 

Preparing Your Dough
  1. 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.
  2. Add all of your ingredients to your stand mixer and make sure to use the dough hook for mixing.
  3. 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.
  4. Place your dough in an oiled bowl and cover. Set aside on the counter for 8 hours.
After Your Dough Has Rested
  1. Preheat your oven and cast iron pans/stone to 475°F.
  2. 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.
  3. 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.
  4. Top with your favorite sauce and toppings.
  5. Bake for 13-15 minutes until desired crispiness.

Notes

You can refrigerate your dough if you're not baking the same day. Just do your 8 hour rest on the counter and move it to the fridge up to 5 days; or you can freeze your dough up to 3 months.
As with any bread recipe, I recommend adding all but 1 cup of flour to the mixer and then adding more slowly until you reach the right consistency. You're looking for the dough to pull away from the mixer bowl.
If you're serious about making pizza on a regular basis, I'd recommend this pizza peel + cutter set. 
I use parchment paper where other traditional recipes would use cornmeal. I find it's way less messy and I still get a beautiful under side on my crust.