Fresh Milled Pizza Dough
Deliciously crispy, chewy, airy pizza dough made with fresh milled flour
Equipment
- Ankarsrum Stand Mixer
- Pizza Stone or Cast Iron
- Pizza Peel
- Rolling Pin
- Mill
Ingredients
- 360 g Hard White Wheat
- 260 g Warm Water
- 2 tsp Active Dry Yeast
- 1/2 Tbsp Honey
- 2 Tbsp Extra Virgin Olive Oil
- 1 1/4 tsp Salt Pink Himalayan or Sea Salt
Instructions
- Mill the flour.
- Combine flour and water in a stand mixer.
- Allow the dough to rest for 20-30 minutes.
- Add the yeast and honey and mix until combined. Then add salt and oil.
- Once combined, knead the dough in the stand mixer for 8-12 minutes until smooth and elastic but still slightly tacky to the touch.
- Coat the dough in oil and place in a lightly oiled bowl, covered, until nearly doubled.
- Meanwhile, preheat the oven to 525 degrees Farenheit or as high as it will go with the pizza stone inside.
- Divide the dough in two, shape into balls, and cover to rest for another 10 minutes.
- Roll each ball into a 12" circle.
- Coat the surface underneath the dough with flour before adding toppings.
- Add your toppings of choice.
- Bake pizza in the oven until the crust is browned and your cheese is melted to your liking. This usually takes 4 minutes on my pizza stone.
- Take the pizza out, cool for a few minutes, slice, and enjoy!
Notes
To make ahead, divide and shape the dough into balls after rising. Cover each ball tightly with plastic wrap and refrigerate for 24 hours or freeze for 3+ months!
I have only ever made this recipe with hard white wheat, but I'm sure you could try hard red wheat as well. I would just add 1-2 Tbsps extra water depending on how dry the dough looks... as hard red wheat is thirstier than hard white.
If you make this recipe, I'd love to hear your feedback in the comments below! How did it turn out? Do you have any questions? I'd love to answer them!