If you are trying to make the switch to freshly milled flour, this is one recipe you definitely need. Artisan Pizza Crust with freshly milled flour. We eat pizza at least once a week, so as soon as I started milling my own flour, I knew I had to master a whole wheat crust. Adapted from our Artisan pizza crust we teach at our bakery, The Flour Barn, this recipe is simple and delicious.
Why Fresh-Milled Flour Makes a Difference
When I was growing up my mom made the switch to freshly milling her own flour. I grew up eating delicious and hearty whole wheat sandwich bread. Then, I went off to college and got married my sophomore year. Poor and inexperienced in the kitchen we lived on processed honey wheat bread, store-bought blueberry bagels and hot dogs. Yikes. Experimenting with hard substances like processed white flour can really take a toll on a person…
Once I had my first child, I knew I needed to do better; but I didn’t want to give up all my favorite foods like pizza, pancakes and pb sandwiches. I wanted these meals to be sustaining and not just empty calories. It made me remember back to the delicious bread my mom always made. So, I invested in a mill and began my whole wheat journey.
What is the difference between White Flour and Whole Wheat Flour?
In order to make flour more shelf stable, commercial flour mills sift out the bran and the germ. Sadly, this removes from the flour its most valuable nutrients. The germ of the wheat berry is a powerhouse of vitamins, including multiple B vitamins as well as vitamins E, A, and K. It is also loaded with minerals including iron, zinc, magnesium, phosphorous, potassium, and more! When you mill flour at home you get all the nutritional benefits of the original wheat berry. This really puts purpose back into our favorite carbs!
Essential Equipment for your Pizza Crust with Freshly Milled Flour
Before we dive into the Pizza Crust with Freshly Milled Flour recipe, let’s talk about the tools that’ll set you up for success:
- Grain Mill (I use and recommend the Komo Mill, but the Nutrimill is a more affordable option)
- Kitchen Scale (precision is key with fresh-milled flour)
- Pizza Stone (for that perfect crispy bottom)
- Dutch Whisk (makes mixing a breeze)
The Recipe: Pizza Crust with Freshly Milled Flour
Ingredients
- 595 grams, 4 2/3 cups whole wheat flour
- 12 grams, 2 teaspoons salt
- 3 grams, 1 teaspoon instant yeast
- 405 grams, 14.25 oz water, room temperature
- 28 grams, 1 oz extra virgin olive oil
Instructions
- Mill your wheat berries into flour using the finest setting on your grain mill.
- In a large bowl, combine your freshly milled flour with salt and yeast. Whisk together to distribute evenly.
- Add water and olive oil. Mix until no dry flour remains. The dough will be slightly sticky – this is normal with fresh-milled flour.
- Cover and let rest for 30 minutes. This crucial autolyse period allows the fresh flour to fully hydrate.
- Perform four sets of stretch and folds at 15-minute intervals, keeping the dough covered between sets.
- Place dough in the refrigerator, in an airtight container, overnight and up to 48 hours.
- The day you want to bake the pizza, remove dough from refrigerator at least an hour before you plan to bake it to allow it to come to room temperature.
How to bake Your Pizza Crust with Freshly Milled Flour
I have baked my pizza two ways, and they were both delicious…
Pizza Stone / Cast iron Method:
Preheat your oven to 500 degrees with the pizza stone or cast-iron skillet in the oven. Spread your pizza dough out on a greased piece of parchment paper. If your dough starts to seize, or becomes hard to stretch, give it 5 minutes to allow the gluten to relax and then try again. Once you’ve spread your pizza dough, top your pizza. When the oven is preheated place your piece of parchment and pizza on the hot pizza stone or cast iron. (You can use a pizza peel or the back of a cookie sheet to slide the parchment sheet onto the stone or cast-iron skillet smoothly) Bake for 7-9 minutes. The pizza will be done when the bottom is nice and brown.
Baking Sheet Method:
Preheat oven to 500 degrees. Place parchment on to your baking sheet and grease. Spread pizza dough out onto parchment and top your pizza. Once oven is preheated bake your pizza for 9-11 minutes or until the bottom of the pizza is slightly brown.
Working with Fresh-Milled Flour: Key Tips for Success
Fresh-milled flour behaves differently from store-bought flour, and understanding these differences will help you achieve the perfect pizza crust:
Hydration Levels
Fresh-milled flour typically needs more water than commercial flour. I’ve found that a hydration level of 70-75% works best for pizza dough. Start with the recipe’s suggested amount and adjust as needed – the dough should feel tacky but not sticky. The thirty minute rest before stretch and folds will really change the appearance and feel of the dough: so be patient with the dough before adjusting the water.
Developing Gluten
Whole wheat flour has a reputation for being “difficult” when baking with it. I get this, but if you understand the challenges, you can tackle them and have success. For the purpose of this post, suffice it to say that whole wheat flour has less gluten potential than white flour. As a result, when baking loaves of bread, the rise can sometimes by less dramatic. Pizza crust is more forgiving because it doesn’t need to rise as high as a loaf of bread, so it’s the perfect thing to convert to whole grain!
Another issue with whole wheat flour that you’ve milled yourself is that the bran can often act as tiny shards and break the gluten strands as they form, making it more difficult to develop gluten. I have found that the stretch and fold method of developing gluten seems to solve this problem. It’s gentle and allows the protein strands (gluten) to line up and perform well.
The Windowpane Test
Your dough is ready when you can stretch a small piece thin enough to see light through it without tearing. This might take longer with fresh-milled flour, so be patient. I personally like to rely on the “feel” of the dough. After multiple stretch and folds, you’ll just see the dough change magically, and become soft and smooth.
Frequently Asked Questions
Does dough made from whole wheat flour ferment differently?
Yes, it does. Pizza dough, or any dough, made from whole wheat flour will ferment faster than dough made with white flour. The germ and the bran have way more nutrients and natural sugars and so the yeast essentially has more “fuel” to work with, so fermentation happens more quickly. Whole wheat flour also has lots of enzymes that are absent in white flour. These enzymes speed up fermentation as well, but they also contribute to better flavor development in your pizza dough! How do we deal with this? Just understand that cold fermentation in the fridge hits its peak with whole wheat dough around two days. After that, the dough begins to degrade, and the dough will be very fragile and sour. Dough made with white flour, on the other hand, can cold ferment in the refrigerator up to five days. I’m usually ready for my pizza in two days anyway.
How do you improve the baking quality of freshly milled flour?
For optimal results:
- Use freshly milled flour within a couple days of grinding for maximum freshness
- Invest in a quality stone mill
- Allow for proper hydration time
- Use a pizza stone or steel for better heat distribution
- Consider adding 1-2 tablespoons of vital wheat gluten for improved structure. (Adds protein for better gluten development to the whole wheat flour)
Storage Tips
While fresh-milled flour is best used immediately, you can store it properly for short periods:
- Keep in an airtight container
- Store in a cool, dark place
- Use within 1-2 weeks for optimal freshness
- Freeze for up to 6 months if needed
Health Benefits of Fresh-Milled Flour
Fresh-milled flour offers significant nutritional advantages:
- Higher vitamin content
- Better mineral absorption
- More fiber for belly health
- Enhanced protein quality
- Natural enzymes intact
Final Tips for your Pizza Crust with Freshly Milled Flour
- Preheat your oven and pizza stone for at least 45 minutes at 500°F (260°C).
- Use parchment paper for easy transfer to the hot stone.
- Allow dough to come to room temperature before shaping.
Conclusion
Making pizza crust with fresh-milled flour might seem daunting at first, but the improved flavor and health benefits make it worthwhile. Start with this recipe, adjust to your preferences, and enjoy the satisfaction of creating truly wholesome pizzas at home.
Remember, great pizza dough is part science, part art, and a lot of practice. Don’t be discouraged if your first attempt isn’t perfect – each batch will teach you something new about working with fresh-milled flour.
Have you tried making pizza with fresh-milled flour? Share your experience in the comments below!
Artisan Pizza Crust with Freshly Milled Flour
Ingredients
- 595 grams 4 2/3 cups whole wheat flour
- 12 grams 2 teaspoons salt
- 3 grams 1 teaspoon instant yeast
- 405 grams 14.25 oz water, room temperature
- 28 grams 1 oz extra virgin olive oil (optional)
Instructions
- In a large bowl, stir together all dry ingredients.
- Next, add water and olive oil and stir together with a dutch whisk or your hands to form a wet, sticky, shaggy dough. Let the dough rest for five minutes.
- Continue mixing with your hands for 2 to 3 minutes, adjusting water or flour if needed. If dough seems too dry, add a little water. If your dough seems too wet, add a little flour. Mix until dough becomes soft and supple.
- Begin stretch-and-folds. Start with one side of the dough. Grab the edge of the dough working with wet hands, and stretch it up, away from the bowl. Stop pulling if you feel like the dough is about to break. Fold the dough back over and press it into itself. Turn the bowl a quarter turn and repeat this process three more times. Cover the bowl with plastic wrap and allow dough to rest for 3 to 5 minutes. Repeat this stretch-and-fold series 5 more times. The dough should be glossy and elastic.
- Place the dough into an oiled container with a lid or a large storage bag that has been oiled or sprayed with baking spray. Place in refrigerator for at least 12, and up to 48 hours.
- When you’re ready to make pizza, remove from refrigerator 1 1/2 hrs before you plan to make it. Divide dough into two equal pieces for two 14-16-inch pizzas. Shape each piece into a ball and allow to rest for 1 hour. Spread onto pizza pans that have been sprayed with baking spray (or parchment paper if you’re planning to slide the pizzas onto a preheated pizza stone) and top with your favorite toppings.
- Bake at 500 degrees Fahrenheit until nice and brown on the bottom. If you’d like more charring on the top crust, place under broiler for a minute or so, but keep a close eye on it!
- Enjoy!
