hard white wheat

I have to share The BEST Pizza Dough Recipe Made With Fresh Milled Flour! This is the perfect pizza dough that has that chew to it, you know what I am talking about, right? It is flawlessly crispy on the bottom, but yet, still pliable, like New York! Just pick it up and fold it in half if you wish! Also, that pizza dough that makes that beautiful bubbly crust, those air filled pockets of deliciously goodness!

The BEST Pizza Dough - Made With Fresh Milled Flour

water (354 grams)

TBSP sugar

TBSP Light Extra Virgin Olive Oil

salt

flour

tsp Instant Yeast

Firstly, mill the flour

Warm the water to around 90*F.

Then, in a stand mixer, add warmed water, salt, sugar, olive oil, and flour. Mix until all incorporated.

Cover, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the water.

Then, add the yeast, and mix to incorporate.

Once, incorporated, start the kneading process. (This can take 20 or 25 minutes sometimes with fresh milled flour.)

Knead until the dough reaches the window pane test.

Cover the dough, and let rise for 1 hour or until doubled.

Preheat oven to 480*F

Now, Divide the dough into 2 or 3 equal pieces. This should make about Three -12 inch pizzas or Two- 15 inch pizzas.

Then, tear off a large enough section of parchment paper for the pizza to fit on. And sprinkle with either rice flour, corn meal, or spray with baking spray. Just so the dough won&#39;t stick.

Put a little olive oil on a smooth surface, and flatten out each dough section until it is the desired size.

Place flattened dough onto the parchment paper, and add sauce &amp; toppings.

Then using a Pizza peel or a pan slide the pizza and the parchment paper into the preheated oven. Slide the pizza with the parchment paper right onto the oven rack, and pull the pan or peel back out.

Bake for about 8 minutes, then remove the parchment paper, and finish baking for about 8 more minutes directly on the oven rack.

Bake until cheese is browned &amp; bubbly.

Remove the pizza with the peel or pan, and allow to cool for a few minutes before cutting.

Option 1 - Make The Same Day

After the dough reaches the window pane test, spray dough &amp; Ziplock bags with a non stick oil.

Divide dough, and place in sprayed bags, and press out the air.

Place bags into the refrigerator for up to 3 days.

Then, when ready to make, Prepare the same way as above.

Option 2 - Refrigerate Dough &amp; bake in 1-3 days (My Favorite Option, because it softens the dough, and levels up the flavor)

After the dough reaches the window pane test, spray the dough &amp; freezer safe Ziplock bags with a non stick oil.

Divide dough and place in sprayed bags, and press out air.

Place bags into freezer for up to 3 months.

Then, when ready to make, pull the bags out of the fridge, and let defrost to room temperature. (probably will take about 2 to 3 hours.)

Prepare same as above.

Option 3 - Freeze Pizza Dough For Later Use

This recipe turned out great! I let the flour hydrate for an hour before adding the yeast. I let it sit on the warming element of my stove (on top of a towel so it wouldn’t get too hot) so that it would stay warm for the yeast. I kneaded it for about 15-20 mins taking breaks so that I wouldn’t over heat my kitchen aid mixer. It seemed to be getting close to pass the window pane but then went backwards? I didn’t want to overheat my mixer so I called it good and it turned out great regardless! I used hard red and kamut. Thanks for the recipe!

I’m new to milling my own flours and baking with them. I’m so excited to make this pizza dough. How big of pizzas does a batch make? We like square like in a cookie sheet type. Will this work in one or a stone size like this? How many would it make? Thank u for ur great recipe and explanation of how too. I’m so excited to make this pizza dough.

This is the best pizza dough recipe! I’ve been making tiny mini pizzas with this dough every Saturday night, and we swipe the whole tray! Thank you!

Thank you so much!! I will try all of these tricks 😊 the company I buy my berries from said the hard red wheat was great for pizza dough- I thought that was odd but figured I’d experiment with it! Hard white and kamut for sure on the next batch 😂

Thank you for your site I’m new to freshly milled flour and your recipes have been so helpful and easy to follow with getting started!! I tried this crust recipe with hard red wheat and while it did puff up nicely, the texture was more like bread and less like pizza crust (like crunchy and chewy in all the right ways) I’m confident it’s not your recipe but my ingredients/technique. Do you have any tips to get the crust a bit lighter, crispier, and chewier instead of dense/bread-y? I used a mockmill 200 on the finest setting and sifted the flour once.

This was my first go at using FMF and it came out great! I used semolina instead of kamut. Thanks!

https://www.youtube.com/watch?v=wvlnXqxVxfc

The BEST Pizza Dough Recipe - Fresh Milled Flour
I show you how we make the BEST ever homemade pizza dough from scratch, we made three different pizzas! One was a new surprise flavor! Chick-fil-a macaroni and cheese pizza! It was delicious!!!

Printable Recipe: https://grainsinsmallplaces.net/pizza-dough-fresh-milled-flour/

My Cook Book: https://amzn.to/3O8ZL4p
Hardback: https://amzn.to/3Ck3v0b
Barnes&Noble: https://www.barnesandnoble.com/w/fresh-milled-flour-cookbook-kara-britch/1146509512?ean=9798991673006

My Blog with other Recipes: https://grainsinsmallplaces.net/

Follow Me On Facebook:  https://www.facebook.com/profile.php?id=100086213155341

Learn More About Fresh Milled Flour - 101:
Fresh Milled Flour 101: https://youtu.be/r7Lcdfbgio4

Items I Use & Recommend:
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours): https://www.nutrimill.com/GRAINSINSMALLPLACES
Bosch compact mixer: https://amzn.to/3n5Bn5S
Oven: https://amzn.to/3ac24Db
Grain storage bins: https://amzn.to/3pOp8MH
Pizza Peel: https://amzn.to/46Ivi58
Hard White Wheat: https://amzn.to/3NRxLkF
Kamut: https://amzn.to/3i2Odmk

Checkout Some Of My Other Recipe Videos:
Kolaches 2 ways : https://youtu.be/67wGmUtfamw
Window Pane Test: https://youtu.be/4T_ksQDphuw
Peppermint Chocolate Sourdough Cupcakes: https://youtu.be/2gKhzgpDVAw
Yeasty Dinner Rolls: https://youtu.be/4Km2ZwzHPfc
Whole Wheat Hawaiian Rolls: https://youtu.be/cCWsI_nWRmI
Sandwich Bread (Vegan): https://youtu.be/zfX-Qr5Q_X8
Sourdough Bread Bowls: https://youtube.com/shorts/H_enHlp27e4
Whole grain playlist: https://youtube.com/playlist?list=PLkwva_hGD58wmlAkUpyeYL90Yb2bTmR3D


#grainsinsmallplaces #freshmilledflour #pizzadoughrecipe #pizzafromscratch #pizzaathome #makebread365 #thebestpizzadough #wholewheatpizza 

*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But I will only suggest items I actually Love and Have Used!

The BEST Pizza Dough Recipe - Fresh Milled Flour

This pumpernickel bread made with fresh milled flour has a deep, rich flavor and color thanks to the cocoa powder, molasses, and coffee. It is great with sweet or savory toppings and a favorite for a homemade reuben sandwich.

Pumpernickel Bread Made With Fresh Milled Flour

fresh milled hard white wheat flour

fresh milled rye flour ((approx. (2 1/3 cups flour))

tbsp unsweetened cocoa powder

water ((1 cup) See note below)

coffee ((1 cup) See note below)

molasses ((1/2 cups))

olive

ground caraway seeds (See note below)

instant yeast ((1 1/2 Tbsp)(I use SAF brand))

Add all of your ingredients, EXCEPT Yeast and Salt to your mixing bowl. Mix until combined and no dry flour is left. Cover and Let mixture rest for 20 minutes up to 1 hour. This is the Autolyse and will hydrate your flour and create a softer loaf.

Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.

Move dough to a lightly oiled bowl and cover with plastic wrap or a damp towel and let rise 45 minutes- 1 hour or until doubled in size.

Punch your dough down, divide, and shape loaves. One batch will give you approximately 3-1lb. loaves. Place in oiled or parchment lined loaf pans, cover, and let rise until doubled. (about 45min-1 hour.) I like to preheat my oven the last 15-20 minutes of the 2nd rise.

Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.

Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!

Sooooo good!  It’s St Patrick’s Day and I needed some yummy pumpernickel for Rubens.  This recipe is so delicious!  I added 2 tablespoons of caraway seeds in error but it was fantastic anyway!  Thanks for sharing!

Oh my, oh my! So awesome! Made it last night, let it rise in the fridge and baked this AM. I made a loaf and a free standing loaf in a round roasting pan. 
I would give this 10 stars if I could. 
So, so good! Thank you!

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