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A fresh milled flour pizza dough topped with cheese, meat, and veggies.
5 from 1 vote

Whole Wheat Pizza Dough with Freshly Milled Flour

Crisp on the outside and chewy on the inside, this fresh milled flour pizza dough is the perfect recipe for pizza night! This homemade pizza dough is easy to make and yields fantastic results every time.
Prep Time20 minutes
Cook Time17 minutes
Rise time1 hour
Total Time1 hour 37 minutes
Course: Main Dishes
Cuisine: Italian
Keyword: freshly milled flour pizza dough, homemade pizza, pizza dough recipe, pizza dough with fresh milled flour
Servings: 2 10-12" pizzas
Calories: 647kcal
Author: Laura Ascher

Equipment

Ingredients

  • 1 cup water warmed to around 110°F
  • 2 tbsp honey
  • 2 1/4 tsp active dry yeast 1 packet
  • 2 1/2 cups hard white wheat flour
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • Cornmeal for dusting optional
US Customary - Metric

Instructions

  • In a large bowl, whisk together warm water, honey, and yeast. Let sit for 5-10 minutes until bubbly.
  • Add flour, olive oil, and salt, then mix until a rough dough forms. Knead on a floured surface for about 5 minutes until smooth.
  • Lightly grease a clean bowl, add the dough, and cover with a damp towel. Let rise for 30-60 minutes or until nearly doubled.
  • Preheat the oven to 450°F.
  • While the oven is preheating, divide the dough in half and transfer it to a lightly floured surface. Flatten each portion with your hands or a rolling pin into a thin round crust. Pinch the outer edges slightly to form a rim.
  • Lightly sprinkle a baking sheet with cornmeal if using, then carefully transfer the pizza dough to the baking sheet. Prebake for 4-5 minutes.
  • Carefully remove from the oven and add your sauce and toppings. Bake for another 10-12 minutes or until the crust is golden and the cheese is melted.

Notes

  • Don't skip prebaking the dough! It's an added step, but it ensures the dough is thoroughly cooked and is nice and crisp on the outside while remaining chewy on the inside.
  • You can make this dough ahead of time! Once it has risen (after step 3), deflate the dough by punching it down, then wrap the ball of dough in plastic wrap. Store the dough in the fridge for up to 4 days.
  • When making homemade pizza, you never want to go overboard with the pizza sauce. It can make the pizza too liquidy and messy, and sometimes it will prevent the dough from baking completely (though prebaking does help with this).
  • Store leftover pizza in the refrigerator for 3-5 days and reheat in the oven or toaster oven for best results.