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homemade cheese pizza on fresh milled flour pizza crust
Fresh Milled Mama

The Best Homemade Pizza Dough Made with Fresh Milled Flour

5 from 28 votes
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!
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Prep Time 20 minutes
Cook Time 12 minutes
Rise Time 1 hour
Total Time 1 hour 32 minutes
Servings: 1 15" or 2-12" or 3- 8" Pizzas
Course: dinner, lunch
Cuisine: American, Italian
Ingredients Method

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)
  • 1 tbsp olive oil (can sub avocado oil)
  • 1 tsp salt

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. Complete steps 1-2 and then place your dough in an oiled container or bag and refrigerate up to 3 days.
  2. 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
  1. Complete steps 1-2 from above.
  2. 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.
  3. 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.
  4. Then shape and bake as directed in steps 3-4.