The Best Fresh Milled Pizza Dough Recipe

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!)
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).
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.
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.
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.
Add toppings
Add sauce, cheese, spices, and whatever toppings you desire.
Bake
Bake for 10-12 minutes or until golden brown and bubbly.

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.

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.