Name: The Best Fresh Milled Pizza Dough Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 402 min
Ingredients: 1 cup warm water; grams freshly milled hard wheat flour ((hard white or hard red work best)); 1 teaspoon honey; 1½ tablespoons olive oil; 1 teaspoon salt; 1 teaspoon yeast

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This fresh milled pizza dough is soft, chewy, and packed with flavor! The perfect recipe for homemade pizza night using freshly ground wheat berries.

A slice of fresh milled pizza dough pizza being picked up off a pizza stone.

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There is nothing like pulling a hot, homemade pizza from the oven and knowing the crust was made completely from scratch, starting with the whole grains you milled yourself. This fresh milled pizza dough recipe is soft, chewy, and full of flavor. It is the perfect base for family pizza night, whether you keep it simple with fresh mozzarella and basil or load it with all your favorite toppings.

Using freshly milled flour makes all the difference in taste, texture, and nutrition. The dough is wholesome, yet it bakes up light with just the right amount of chew. Once you make pizza crust with fresh milled flour, I promise you won’t go back to store bought!

Why I Love This Recipe

Wholesome & flavorful – Freshly milled wheat has a depth of flavor you just can’t get from bagged flour.
Perfect texture – Chewy yet tender, sturdy enough to hold toppings without being dense.
Simple ingredients – Flour, water, yeast, olive oil, honey, and salt, that’s it!
Freezer friendly – Double the batch and freeze half for a quick pizza night later.

Ingredients You’ll Need

1 cup warm water
grams freshly milled hard wheat flour (hard white or hard red work best)
1 teaspoon yeast
1 teaspoon honey
1½ tablespoons olive oil
1 teaspoon salt

How to Make the Best Fresh Milled Flour Pizza Dough

1. Hydrate the flour

In a mixing bowl, add the warm water, honey, salt, olive oil, and flour. Mix until it is combined and there are no longer anymore flour clumps. Cover the bowl and allow to rest for 25 minutes. (This step allows the dough to hydrate properly so the dough will come together when the yeast is added. Do NOT skip this step!)

2. Add the yeast & knead

Add the yeast to the dough. Knead the dough using a dough hook attachment on low to medium speed for 5 minutes (If kneading by hand you will knead for about 8-10 minutes).

3. Bulk rise

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 6 hours or until it has doubled in size.

4. Shape

Turn out the dough onto a work surface. Divide the dough into 2 balls for thin crust or medium pizzas or leave whole for a large regular crust pizza. Roll out to about ¼-inch thickness with a crust around. Allow dough to rest for 20 minutes.

5. Preheat oven & pizza stone

Preheat oven to 500°F. For the best curst preheat a pizza stone or baking steel for 30 minutes before baking.

6. Add toppings

Add sauce, cheese, spices, and whatever toppings you desire.

Pizza dough on a pizza stone with toppings before being baked.

7. Bake

Bake for 12-15 minutes or until golden brown and bubbly.

Fresh milled pizza on a pizza stone cut into slices.

Tips for the Best Fresh Milled Pizza Dough

Use hard wheat berries – Hard red or hard white wheat have the right protein content for chewy pizza crust.
Hydration matters – Fresh milled flour absorbs more water than store bought flour. If your dough feels dry, add a tablespoon of water at at time until is soft and pliable.
Don’t skip the preheat – A hot pizza stone or steel makes all the difference for a crisp bottom crust.
Freeze for later – After the bulk rise wrap the dough balls in plastic wrap, place in a freezer bag, and freeze and use within 3 months. Thaw in the fridge overnight.

Fresh milled flour behaves differently, more moisture absorption, more flavor, and a shorter shelf life. For more on why milling your own flour makes such a difference, I like this helpful guide from KitchenAid.

How to Store Leftovers

Dough: Store in the refrigerator for up to 5 days or freeze for later use.
Baked pizza: Wrap leftovers and refrigerate for up to 4 days. Reheat in the oven or air fryer for best results.

FAQs

Why use fresh milled flour for pizza dough?

Fresh milled flour gives pizza dough a flavor and texture you simply can’t get from store-bought flour. Because it’s freshly ground, the flour retains its natural oils, vitamins, and minerals, giving your crust more nutrition, a nutty flavor, and a chewier bite.

Do I need to sift fresh milled flour for pizza dough?

You don’t have to, but many bakers like to sift to remove some of the bran for a lighter crust. I usually don’t sift for pizza dough. I love the extra flavor and chew that the whole grain adds. It really comes down to personal preference.

Does fresh milled flour absorb more water?

Yes! Fresh milled flour tends to be “thirstier” than store-bought flour, so don’t be surprised if you need to add a little extra water when mixing your dough. Start with the recipe amounts, then adjust as needed until the dough feels smooth and elastic.

Why does my fresh milled pizza dough taste bitter?

If your dough tastes a little bitter, it could be from the bran in the whole wheat. Some people are more sensitive to this flavor. A longer fermentation (like an overnight rise in the fridge) can help mellow out any bitterness and develop a smoother flavor.

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