Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
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Recipes, Farm Life, Motherhood

Freshly Milled Flour Recipes, Homestead Recipes, Our Homestead · February 7, 2025

Artisan Pizza Crust with Freshly Milled Flour

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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:

  1. Grain Mill (I use and recommend the Komo Mill, but the Nutrimill is a more affordable option)
  2. Kitchen Scale (precision is key with fresh-milled flour)
  3. Pizza Stone (for that perfect crispy bottom)
  4. 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

  1. Mill your wheat berries into flour using the finest setting on your grain mill.
  2. In a large bowl, combine your freshly milled flour with salt and yeast. Whisk together to distribute evenly.
  3. Add water and olive oil. Mix until no dry flour remains. The dough will be slightly sticky – this is normal with fresh-milled flour.
  4. Cover and let rest for 30 minutes. This crucial autolyse period allows the fresh flour to fully hydrate.
  5. Perform four sets of stretch and folds at 15-minute intervals, keeping the dough covered between sets.
  6. Place dough in the refrigerator, in an airtight container, overnight and up to 48 hours.
  7. 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

  1. Preheat your oven and pizza stone for at least 45 minutes at 500°F (260°C).
  2. Use parchment paper for easy transfer to the hot stone.
  3. 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

Master the art of making nutritious and delicious pizza crust using fresh-milled whole wheat flour with our comprehensive guide and proven recipe.
Print Recipe Pin Recipe
Prep Time 1 day d
Cook Time 10 minutes mins
Course Main Course
Cuisine Italian
Servings 2 14-16 in pizzas

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!

Video

Keyword fresh milled flour, freshly milled grain, from scratch dinnner, homestead dinners, whole wheat recipe

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In: Freshly Milled Flour Recipes, Homestead Recipes, Our Homestead

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Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

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