As a busy mom of 3, having simple weeknight meals is a must. This pizza crust made with fresh milled flour is simple and still has all the nutrients of fresh milled flour. This recipe makes 3 large pizzas, one for dinner and 2 for the freezer! Cut the recipe in half if you don’t need 3 pizzas.
This recipe is very forgiving and can be shaped into a pizza, calzone, pull apart breads. The possibilities are endless.
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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Table of Contents
Equipment needed to make Pizza Crust
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Measuring cups
- Rubber Spatula
- Small Sauce pan
- Small offset spatula
- Parchment Paper
- Pastry Brush
- Sheet Pan
Everything listed above can be found in, Shop my kitchen!
Ingredients for the Pizza Crust
- Hard White Wheat Berries & Khorasan (Kamut Wheat)-You can use any variety here. We like this ratio of hard to soft grains. It provides the structure needed but softens the texture and provides great flavor.
- Yeast-Instant
- Honey-You can substitute maple syrup
- Salt–Redmond’s Real salt is all I use!
- Water
- Olive Oil
How to make Pizza Crust
Yeast Dough
- Mill your hard white wheat and Khorasan wheat berries into flour.
- Place your water, olive oil and honey in a small saucepan on the stove to warm. Heat just until your honey is melted.
- To the bowl of a stand mixer, add the flour, salt and warm liquid. Mix just until all flour is moistened. Let autolyse for 20 minutes.
- After the 20 minute autolyse, add the yeast to your bowl and begin mixing. If using the Ankarsrum mixer, fit with the roller and scraper. You can use the dough hook on other style stand mixers.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball. You should be able to pull the dough between your fingers without tearing. This is called the Windowpane test. It proves the gluten structure is developed!
- Cover and proof for 1 hour or until the dough has doubled in size.
- After the dough has risen for 1 hour, it is time to roll it out.
- Divide the dough into 3 equal pieces. This recipe will make 3 large pizzas!
- Roll all 3 pieces of dough out into a 12-14″ round pizza crust. Based on your preferred thickness.
- Preheat oven to 350 degrees.
- Brush crust with a thin layer of olive oil. I like to sprinkle dried herbs and garlic salt around the edge of the crust for extra flavor. You can sprinkle parmasan cheese or asiago cheese on the crust as well.
- Take a fork and prick the dough all over the center, leaving about 2 inches around the edges. Allow crust to proof for 20 more minutes until small bubbles form.
- Bake for 10 minutes. At this point you can top and bake for 10-15 more minutes depending on the toppings, or freeze.
- I usually bake one pizza and then wrap the other two par-baked crusts for the freezer.
Pizza Crust
Equipment
- Sauce Pan
Ingredients
Yeast Dough
- 700 grams Hard White Wheat
- 220 grams Khorasan (Kamut) Can sub other soft grain
- 4 tsp instant yeast
- 2 Tbsp honey
- 4 Tbsp olive oil
- 708 g water 3 cups
- 1 Tbsp salt
Optional for crust
- Olive oil for brushing
- Garlic salt
- Dried herbs
- Parmesan/Asiago Cheese Fine shredded
Instructions
Yeast Dough
- Mill your hard white and Khorasan (Kamut) wheat berries into flour.
- Place your water, olive oil and honey in a small saucepan on the stove to warm. Heat just until your honey is melted.
- Mix for 6-8 minutes until the dough begins to pull away from the sides and form a ball.
- Cover and proof for 1 hour or until the dough has doubled in size.
- After the dough has risen for 1 hour, it is time to roll it out.
- Divide the dough into 3 equal pieces. This recipe will make 3 large Pizzas!
- Roll all 3 pieces of dough out into 12"-14" round pizza crusts, based on your preferred thickness.
- Preheat oven to 350℉
- Brush crust with a thin layer of olive oil. I like to sprinkle dried herbs and garlic salt around the edges of the crust for extra flavor. You can sprinkle finely shredded parmesan or asiago cheese on the edges.
- Take a fork and prick the dough all over the center, leaving about 2" around the edges. Allow crust to proof for 20 more minutes until small bubbles begin to form.
- Bake for 10 minutes. At this point you can top and bake for 10-15 more minutes or wrap with plastic wrap and freeze.
- I usually bake 1 or 2 off for dinner and freeze the remaining crust.
Nutrition
Frequently asked questions about Pizza Crusts?
Can I make this ahead of time?
This recipe is truly the most resiliant and forgiving recipe I’ve made! You can even freeze the dough after mixing in a ziplock bag or other airtight container, place in the fridge to thaw overnight and then continue the recipe!
My dough is sticky as I am rolling it out, what can I do?
If you add a piece of parchment to the top and bottom and sandwich the dough between, it will help you roll it out. Spray the parchment with non-stick cooking spray. I can’t say it enough, purchase the pre-cut parchment paper, they are a lifesaver!
How thick do I need my dough?
You can roll out your crust as thick or thin as you’d like! If you are making a deep dish pizza, add a little extra bake time to your par bake before you add toppings!
If you make a thin crust pizza, shorten your par bake time.
Tips and Tricks:
I love this recipe! Use it for Pizza, Focaccia and even dinner rolls!
Fig Cake with Brown Butter Icing
THANK YOU!
Thank you so much for trying this recipe, I hope you love this Pizza crust as much as my family does. If you make this recipe, please share and tag me onInstagram orFacebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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