Homemade Pizza Crust made with Fresh Milled Flour

I love pizza! Any type, any way! And fresh milled pizza crust only makes for an even yummier meal!

I love the creativity of making a pizza. What other dish can you make that can be made so many different ways? From the simplest cheese pizza to a more substantial meat lover style, there’s something for everyone.

The pizza toppings you use are totally up to your tastes and that makes pizza one of the most customizable meals you can serve your family!

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If you have followed me for a while, you know I am all about healthier options in the kitchen that still taste amazing!

However, these healthier options also have to be super easy, no fuss recipes!

As you may know, I choose to grind my own wheat berries to make fresh milled flour.

This whole wheat pizza crust is not only delicious but full of fiber and nutrition. In my opinion, this is the best pizza crust!

The best thing about making this pizza crust is that your kids will happily eat it without noticing the whole grain flour!

Try my Sourdough Pizza Crust Recipe

Why I mill my own wheat

There are several reasons I mill my own flour. First of all, once wheat berries are ground into flour they quickly start losing nutrition.

I use the Nutrimill Classic Grain Mill

There is a good chance the whole wheat flour you have purchased at some point may have been rancid!

Whole grains contain an incredible amount of fiber and nutrients.

The other choice is to use all purpose flour or white flour, however, this type of flour is void of all the wonderful nutrition of the whole grain flour you mill at home.

When it comes to making pizza dough with freshly ground flour, you will find that the crust takes on a wonderfully nutty flavor.

Fun fact: Hard white wheat makes flour similar to white whole wheat flour and hard red wheat makes a flour similar to whole wheat flour.

I used freshly ground hard red wheat for this crust. Hard white wheat or Kamut are also great options.

I like to make our pizza in a 12 inch cast iron skillet. The cast iron helps the crust get crispy on the bottom.

You could double this recipe and put half the dough in a freezer bag to have on hand for a quick weeknight meal. Just take the dough out of the freezer the night before and put in the fridge to thaw.

I use the Nutrimill Artiste Stand Mixer to knead my dough.

Ingredients for Pizza Crust made with Freshly Milled Flour

• Freshly Milled Flour – I used freshly milled hard red wheat. Hard white wheat, Kamut, or Spelt will work wonderfully for this recipe.
• Water – For best results, use filtered water.
• Yeast – Active Dry Yeast is what I used, but instant yeast will work as well. If using instant yeast, simply add it to the recipe without proofing first.
• Olive Oil – Olive oil gives a wonderful flavor to the pizza crust.
• Salt
• Sugar – A bit of sugar is used to proof the yeast. Omit if using instant yeast.

For full ingredient amounts, see recipe card below

How to make homemade pizza dough using freshly milled flour

Proof the Yeast

The first thing you need to do is add 3/4 cup of warm water to the bowl of a stand mixer with a dough hook attachment.

Note: You can also mix this in a large mixing bowl and knead by hand

Add 2 1/4 tsp active dry yeast and 1 tsp sugar. Stir well and allow yeast to bloom, usually 5-10 minutes.

If using instant yeast, you can use room temperature water

Mix the dough

Add 1 tbsp olive oil, 2 cups plus 2 tbsp of flour and 1 tsp salt to the mixer or bowl.

Knead in mixer for 6-8 minutes on speed 2, or by hand, for 8-10 minutes.

First Rise

Let the dough rise in a lightly greased bowl, covered with plastic wrap, for 30 minutes to 1 hour in a warm place. Deflate.

Rise time will vary depending on the temperature and humidity in your kitchen.

Shape and Bake the Pizza

Preheat oven to 400 degrees F.

Turn onto a cast iron skillet that has been lightly greased and start stretching it out to the edges of the pan.

I use a 12 inch skillet. You can also use a 12 inch cast iron pizza pan. Simply stretch the crust out into a 12-inch circle.

If the dough keeps springing back, let the dough rest for 10 minutes and then shape.

Add your favorite toppings. Place in preheated oven and bake for 25-30 minutes or until golden brown around the edges.

Alternatively, you can use a pizza stone for a crispy crust!

Try my Super Soft Freshly Milled Sandwich Bread Recipe This recipe will change even those who think they don’t like whole wheat bread!

Tips

Double or triple this recipe and store extra crusts in the freezer in a freezer safe bag with a little olive oil to prevent sticking.

Place in freezer after kneaded. No need to let it rise!