One-Hour Pizza Dough with Fresh Milled Wheat
This quick & easy fresh milled flour pizza dough is perfect for those weeknight pizza cravings! Make yourself a healthy, homemade pizza instead of ordering take out.
Servings: 8
Calories: 180kcal
Cost: $5
Equipment
- Grain Mill for fresh milled wheat--or use bagged flour
- Baking Sheet or Baking Stone, Cast Iron Skillet, etc.
Ingredients
- 325 grams hard red wheat berries (or hard white) or use whole wheat flour, about 2 1/2 cups
- 240 grams warm water 1 cup
- 21 grams honey 1 tablespoon
- 28 grams olive oil 2 tablespoons
- 7 grams instant yeast 2 1/4 teaspoons
- 6 grams sea salt 1 teaspoon
Desired Pizza Toppings
- pizza sauce
- shredded mozzarella & cheddar
- pepperoni, sausage
- chopped veggies, etc
Instructions
- Measure and mill wheat berries. Use a food scale if possible. You can also use bagged whole wheat flour (2 1/2 cups).325 grams hard red wheat berries (or hard white)
- Add flour to the bowl of a stand mixer. Add the warm water, honey, and olive oil. Mix to combine. Cover and let sit 15 minutes.240 grams warm water, 21 grams honey, 28 grams olive oil
- Sprinkle the instant yeast and salt on top of the dough. Use the dough hook to knead the salt & yeast into the dough. Continue kneading until smooth, about 5-10 minutes.7 grams instant yeast, 6 grams sea salt
- Let dough rest 10-15 minutes. While the dough rests, preheat the oven to 450°F.
- Roll out the dough into a large circle or rectangle about 1/8" to 1/4" thick--it will get thicker as it bakes, so do not leave it too thick when you roll it. Place it on a large sheet of parchment paper (if baking in a cast iron skillet, brush the skillet with oil instead of using parchment). See notes for a tip.
- Transfer the parchment of pizza dough on to your baking sheet or pizza stone (or place the crust directly in a cast iron skillet). Top pizza with sauce, cheese, and toppings as desired.
- Bake at 450° F for 12 minutes or until desired doneness.
Video
Notes
Rolling Tip: If the dough gets tough to roll out and wants to stretch back, walk away for 5-10 minutes to allow the gluten to relax, then come back and continue rolling it. I prefer to use my hands over a rolling pin.
Roll the dough thin--it will puff up more in the oven.
Nutrition
Calories: 180kcal | Carbohydrates: 32g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 294mg | Potassium: 157mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 2mg
