Whole Wheat Pizza Dough is super easy to make with fresh milled flour! This is a very basic recipe with no odd ingredients. Use a cast iron pizza pan to make the best, healthy, homemade pizza!
Fresh Milled Pizza Dough
Hey, hey! Today we're talking PIZZA. And this is the very easiest recipe for pizza crust! And of course, it's made with freshly milled whole wheat flour.
Friday night is pizza night at our house. I've been using this pizza dough recipe for a long time now, and I usually use my own homemade, home canned pizza sauce and add any and all toppings we have. Ground beef, ham pieces, black olives, peppers, mushrooms, pepperoni and of course - lots of cheese!
My very favorite things about this pizza dough recipe is that it's really, really easy, there is no odd ingredients, and it tastes good! Especially great when baked on an actual pizza stone.
Sometimes, I like to roll and bake this crust in a large sheet pan and turn it into Vegetable Pizza. Yum:)
Supplies You'll Need (and what we used)
- Measuring cups and spoons
- Nutrimill grain mill - we have the Classic. If you're thinking of placing an order with Nutrimill, use code SMALLTOWNSCRATCH at checkout to get a discount on your order!
- Electric mixer - I use my Kitchenaid stand mixer to make pizza dough
- Rolling pin - to roll out the dough
- Lodge 15-inch cast iron pizza stone - my favorite pan ever for making pizza!
All About the Ingredients
- Wheat berries - you'll want either hard white or hard red wheat berries. I used hard white wheat, like usual:)
- Water
- Honey
- Oil - I like to use extra virgin olive oil
- Salt
- Yeast - instant yeast
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How to make Whole Wheat Pizza Dough from scratch
First, mill the wheat into flour on the finest setting.
Meanwhile, put the warm water, honey and oil into the mixing bowl.
Add the fresh milled flour and give it a stir to thoroughly combine everything. Cover the bowl and let the dough rest for 20-30 minutes.
Then add the salt and instant yeast and knead the dough on speed 1 or 2 for about 10 minutes.
This is optional, but I like to make sure the dough reaches windowpane! To check for windowpane, stretch the dough. It should stretch thin (almost thin enough to see through) without tearing.
Put the pizza dough into a greased bowl, cover it and let it rise for 45 minutes to 1 hour.
Sometime during the rise time, put the cast iron pan in the oven and preheat the oven to 450. Preheating the pan makes it non-stick!
Sprinkle flour on your work surface and roll out the dough into a large pizza crust.
Transfer the pizza dough to the hot pizza pan (this can be a little tricky!) and add any and all pizza toppings you wish.
Bake the pizza on the middle rack of the oven for 15 minutes or so.
Let the pizza rest a few minutes before eating. Serve an enjoy!
How to Store Leftover Pizza
Put any leftover pizza in an airtight container and keep it in the refrigerator for up to 5 days.
How to Reheat Leftover Pizza
Put the leftover pizza on a sheet pan, and bake at 350 degrees F for 15-20 minutes or until the pizza is nice and hot!
You can also zap it in the microwave to reheat it, but using the oven is definitely my choice.
Tips, Tricks and Notes
You will need a food scale for this recipe, since measuring fresh milled flour with a measuring cup is hard to consistently measure correctly. It's so fluffy!
I have found the middle rack of the oven to be just perfect for baking pizza! On the lower rack, the crust gets pretty crispy and dark and on the upper rack, the cheese turns brown before the crust is done.
This recipe makes a large pizza (15 inches). You can always halve the recipe to make half the amount!
Can I make whole wheat pizza dough ahead of time?
Yes! Make the dough like usual, cover it and set it in the fridge for a couple hours. Then get it out, let it rise, roll out and bake like usual! It may actually taste better when done this way.
Or, you can roll it out and bake it with no toppings. Freeze it until you're ready for it! Then thaw, add toppings, and bake. I'd likely bake it at 350 degrees until it's heated through and the cheese is melted to my liking.
If you like this Whole Wheat Pizza Dough recipe
…you might also like:
Homemade Soft Tortillas (with Fresh Milled flour)
Homemade Whole Wheat Graham Crackers
Fresh Milled Whole Wheat Hamburger Buns
Pin this Whole Wheat Pizza Dough recipe for later!
Whole Wheat Pizza Dough
Whole Wheat Pizza Dough is super easy to make with fresh milled flour! This is a very basic recipe with no odd ingredients. Use a cast iron pizza pan to make the best, healthy, homemade pizza!
Ingredients
- 330 grams hard white wheat berries
- 1 cup warm water
- 2 tbsp. olive oil
- 1 tbsp. honey
- 1 tsp. salt
- 1 tsp. instant yeast
Instructions
- First, mill the wheat into flour on the finest setting.
- Meanwhile, put the warm water, honey and oil into the mixing bowl.
- Add the fresh milled flour and give it a stir to thoroughly combine everything. Cover the bowl and let the dough rest for 20-30 minutes.
- Then add the salt and instant yeast and knead the dough on speed 1 or 2 for about 10 minutes. I like to make sure the dough reaches windowpane! To check for windowpane, stretch the dough. It should stretch thin (almost thin enough to see through) without tearing.
- Put the pizza dough into a greased bowl, cover it and let it rise for 45 minutes to 1 hour.
Sometime during the rise time, put the cast iron pan in the oven and preheat the oven to 450. Preheating the pan makes it non-stick! - Sprinkle flour on your work surface and roll out the dough into a large pizza crust. Sprinkle on more flour as needed to keep the dough from sticking!
- Transfer the pizza dough to the hot pizza pan (this can be a little tricky!) and add any and all pizza toppings you wish.
- Bake the pizza on the middle rack of the oven for 15 minutes or so.
- Let the pizza rest a few minutes before eating. Serve an enjoy!
Notes
Storage: Put any leftover pizza in an airtight container and keep it in the refrigerator for up to 5 days.
You will need a food scale for this recipe, since measuring fresh milled flour with a measuring cup is hard to consistently measure correctly. It's so fluffy!
I have found the middle rack of the oven to be just perfect for baking pizza! On the lower rack, the crust gets pretty crispy and dark and on the upper rack, the cheese turns brown before the crust is done.
Make-ahead options: Make the dough like usual, cover it and set it in the fridge for a couple hours. Then get it out, let it rise, roll out and bake like usual! It may actually taste better when done this way.
Or, you can roll it out and bake it with no toppings. Freeze it until you're ready for it! Then thaw, add toppings, and bake. I'd likely bake it at 350 degrees until it's heated through and the cheese is melted to my liking.
Nutrition Information:
Yield:
4Serving Size:
¼ pizzaAmount Per Serving: Calories: 322Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gSodium: 148mgCarbohydrates: 64gFiber: 9gSugar: 5gProtein: 11g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
As always
Thanks so much for being here. You're welcome to stay awhile and explore!
'til next time, we love you and we'll be praying for you,
-Julie
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