Pizza Dough with freshly milled flour

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This pizza dough is made with freshly milled hard wheat berries. It is a healthier option than the frozen pizza I used to keep on hand. I love that freshly milled flour is packed with more nutrients than the store bought flour. Plus it is an easy recipe and freezes well for a quicker meal. My kids like to eat pizza at least twice per month and this recipe is my go-to.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the process of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out and warm water to around 120 degrees. Pour water into medium mixing bowl and add honey and stir until dissolved.

Sprinkle active dry yeast on top of honey water mixture and let sit for 5-10 minutes to become active.

Measure out 530g of wheat berries. Mill wheat berries on finest setting.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Once yeast is active and bubbly, add salt and stir until dissolved.

Add 3/4 of the flour and stir until dough becomes less sticky.

Cover and let sit for 5 to 20 minutes. This allows the flour to absorb the water.

Slowly add more flour until it has reached a dough like texture by kneading. I use all the flour with soft white but hard white might be slightly less flour.

Once dough is formed, cut it into 3 equal pieces. I use a kitchen scale but it's not necessary.

Roll each piece into a ball, placing into separate bowls. Cover with plastic wrap or wet towel to rise until doubled.

Preheat oven to 475 degrees.

Grease pizza pan well with olive oil. May also apply cornmeal on pan.

Take pizza dough and press down onto pan to the desired width and thickness. I prefer thin crust.

Poke several holes with fork about 1-2 inches apart all over pizza dough.

Bake pizza dough for around 5 minutes.

Now the pizza dough is now ready for cheese and precooked toppings.

Lower oven to 400 degrees and bake for 10-15 minutes until done.

If not baking dough right away, freeze into balls or disks after first rise making sure they are completely air tight.

You can also bake the dough for 5 minutes and place those into airtight bags or containers to freeze.

Yield: 3 pizza doughs

Pizza dough with freshly milled flour

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3 large thin crust or 2 large thick crust pizza dough made with freshly milled flour

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

• 530 grams (3 & 3/4 cup) of freshly milled soft or hard white flour
• 330 grams (1&1/2 cups) of warm filtered water
• 2 & 1/4 teaspoon of active dry yeast (1 packet)
• 42 grams (2 tablespoons) of honey
• 1 teaspoon of sea salt

Instructions

1. Measure out and warm water to around 120 degrees.

2. Pour water into medium mixing bowl.

3. Add honey and stir until dissolved.

4. Sprinkle active dry yeast on top of honey water mixture and let sit for 5-10 minutes.

5. Measure out 530g of wheat berries.

6. Mill wheat berries on finest setting.

7. Once yeast is active and bubbly, add salt and stir until dissolved.

8. Add 3/4 of the flour and stir until dough becomes less sticky.

9. Cover and let sit for 5 to 20 minutes. This allows the flour to absorb the water.

10. Slowly add more flour until it has reached a dough like texture by kneading.

11. I use all the flour with soft white but hard white might be slightly less flour.

12. Once dough is formed, cut it into 3 equal pieces. I use a kitchen scale but it's not necessary.

13. Roll each piece into a ball, placing into separate bowls. Cover with plastic wrap or wet towel to rise until doubled.

14. Preheat oven to 475 degrees.

15. Grease pizza pan well with olive oil. May also apply cornmeal on pan.

16.Take pizza dough and press down onto pan to the desired width and thickness. I prefer thin crust.

17. Poke several holes with fork about 1-2 inches apart all over pizza dough.

18. Bake pizza dough for around 5 minutes.

19. Pizza dough is now ready for cheese and precooked toppings.

20. Bake pizza with toppings at 400 degrees until done.

21. If not baking dough right away, freeze into balls or disks after first rise making sure they are completely air tight.

22. You can also bake the dough for 5 minutes and place those into airtight bags or containers to freeze.