Easiest Pizza Dough with Fresh-Milled Flour – No-Yeast Recipe
Hands down, this is the easiest pizza dough with fresh-milled flour. With just four simple ingredients—fresh-milled flour, Greek yogurt, baking powder, and salt—you can have a delicious, 100% whole-grain pizza on the table in minutes, with no yeast or waiting required.
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For the last few days, my daughter has been begging to make a homemade pizza.
Now, I have plenty of pizza dough stashed in the freezer. In fact, you may have seen my sourdough pizza dough recipe and my YouTube video where I made a year’s worth of pizza dough.
But every time she has asked me for a pizza, it’s right at dinnertime, and there isn’t time to thaw the dough.
Thankfully, this no-wait pizza with fresh-milled flour is perfect for those moments when your three-year-old is losing it, and you need a pizza…stat.
This super-quick, healthy pizza crust uses only freshly milled hard wheat, Greek yogurt, baking powder, and salt.
And the best part? It comes together in just a few minutes. So whether you have a sudden pizza craving or a small child who won’t rest until she has a pizza, this recipe’s got you covered!
Ps. Don’t forget to save this recipe on Pinterest so you can come back to it later!
About This Recipe
This fresh-milled, no-yeast pizza dough recipe is inspired by SkinnyTaste’s Margherita Pizza. It’s one of my all-time favorite recipes, and I’m excited to adapt it into a fresh-milled variation.
I adjusted the recipe to use fresh-milled flour. Using fresh-milled flour is slightly different from store-bought, so my version of this quick pizza dough includes a brief autolyze and additional flour added when kneading.
Video – Fresh-Milled Flour Starter Guide
Check out my fresh-milled flour starter guide on YouTube to see how I made this pizza! We turned this recipe into an easy family pizza night.
And don’t forget to subscribe to my YouTube channel. New videos come out weekly.
Why You’ll Love This Fresh-Milled Pizza Dough
- Nutritious: Fresh-milled flour contains all parts of the wheat berry, so it is true 100% whole-grain nutrition.
- Super Quick: This fresh-milled pizza dough comes together in just a few minutes. If you are used to long fermenting fresh-milled sourdough bread, this is mind-blowingly fast!
- Easy Pizza Night: Because this dough is quick to make, it’s easy to have an impromptu pizza night. It’s great for making personal pizzas for everyone.
- Kid-Approved: My three-year-old has officially endorsed this pizza. The dough is easy for even the littlest ones to make. And kids love eating pizza they made themselves.
Tools You Will Need
- Grain Mill: To mill grains at home, you will need a grain mill. I use a Mockmill 200 Professional. I recommend checking out grain mills on Amazon, Breadtopia, and Pleasant Hill Grain.
- Bowl: Grab a medium mixing bowl to combine the ingredients.
- Whisk: I like to use a Danish dough whisk to mix the dough. But if you don’t have one, I recommend using a fork.
- Measuring Cups and Spoons: Don’t sweat the measurements too much; this recipe is forgiving.
- Rolling Pin: I prefer a French rolling pin because it is easier to control.
- Baking Sheet: You can use a pizza stone, cast iron skillet, pizza pan, or any other baking sheet. Just make sure that it is either well-seasoned, oiled, or lined with parchment.
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- Wheat Berries: Hard wheat is the best wheat for pizza dough. I used kamut, but you can use any hard wheat. Combine a few for a unique blend!
- Greek Yogurt: Use any Greek yogurt. The more liquid in the yogurt, the more flour you need to add while kneading.
- Baking Powder: This is a no-yeast pizza dough that uses baking powder for leavening. So easy and quick!
- Salt: I used coarse kosher salt, but any salt will do.
- Pizza Toppings: The world is your oyster! Top this fresh-milled pizza dough with all of your favorites.
Step-by-Step Instructions for Fresh-Milled Pizza Dough
Preheat the oven to 450° F.
If you’re using a pizza stone or cast-iron skillet, let it preheat in the oven. If you’re using a pizza pan or other baking sheet, line it with parchment paper or spray it with avocado oil.
Just before making your pizza, mill your flour. The fresher, the better.
In a medium-sized bowl, combine the flour, baking powder, and salt.
Add the Greek yogurt. Mix until thoroughly combined and no dry flour remains in the bowl. At this point, it will look shaggy.
Set the dough aside while you prepare your pizza toppings, about 5-10 minutes. This short rest will allow the fresh-milled flour to absorb some of the liquid from the yogurt.
Turn out the dough onto a lightly floured counter or work surface.
Knead for 2-3 minutes until the dough is tacky but not sticking to your hands.
If the dough is sticky, add a little more flour to the work surface and dough until it no longer sticks to your hands. Depending on the type of flour and yogurt, I usually have to add about 1-2 tablespoons more.
Sprinkle a little more fresh-milled flour onto the counter and on top of the dough.
Roll the dough into a circle (or any shape) about 1/4″ thick.
Transfer the dough to a prepared cast iron skillet, pizza stone, or baking sheet.
Bake for 12-15 minutes or until the crust is cooked through and the cheese is bubbly, golden, and delicious.
How To Store Leftovers
Store leftovers in an airtight container in the fridge for 3-5 days.
Tips for Success
- Mill flour just before using: Fresh-milled flour oxidizes quickly, so mill it right before you make the dough.
- Mill extra flour: I like to mill a little extra to dust the counter and to achieve the right consistency while kneading.
- Freeze leftover flour: If you have leftover fresh-milled flour, store it in an airtight container or bag in the freezer. Then, use it the next time you need a little extra flour.
- Adjust the flour: How much flour you need depends on how much liquid is in the yogurt. I usually have to add a few extra tablespoons while kneading the dough.
Next on Your Fresh-Milled Flour Journey
Check out these posts for more fresh-milled flour inspo.
More fresh-milled flour recipes are coming soon! Be sure to join the email list so you can stay in the loop.
FAQs
Make sure you flour your work surface. Add flour as needed while you knead and roll the dough.
It can help to add flour to the counter and sprinkle some on top of the dough.
I have not made this recipe with soft wheat. Ideally, you want hard wheat for pizza dough. However, it will probably work if all you have is soft wheat.
You will likely need about 1/4 cup more fresh-milled flour because soft wheat absorbs less liquid.
This pizza dough uses wheat, which is not gluten-free. I have not tried making this with gluten-free grains.
However, many gluten-intolerant folks can enjoy fresh-milled wheat. Talk to your healthcare provider to see if that is the right option for you.
Nutritionally, yes. Unsifted fresh-milled flour contains all parts of the wheat berry, making it a nutritionally dense, whole-grain food.
Hard wheat is the best for pizza crust because it has more gluten and a lower moisture content. You can use any hard wheat berry or combination of hard wheat berries.
Let’s Connect!
If you made this fresh-milled pizza dough and loved it, leave a comment or review below!
Also, don’t forget to pin this post and follow Moon + Magnolia on Pinterest. You can save all my recipes on your boards and keep up with the latest happenings!
Share your pizza on Instagram and tag @moon_and_magnolia!
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Pizza Dough with Fresh Milled Flour
Hands down, this is the easiest pizza dough with fresh-milled flour. With just four simple ingredients—fresh-milled flour, Greek yogurt, baking powder, and salt—you can have a delicious, 100% whole-grain pizza on the table in minutes, with no yeast or waiting required.
Ingredients
- 1 cup fresh-milled hard wheat, plus more for kneading (kamut, hard red, and hard white are good choices)
- 1 1/2 tsp baking powder
- 1/2 tsp coarse kosher salt
- 1 cup Greek yogurt
- Pizza toppings (sauce, cheese, and your favorite toppings)
Instructions
- Preheat the oven to 450° F.
- If you're using a pizza stone or cast-iron skillet, let it preheat in the oven. If you're using a pizza pan or other baking sheet, line it with parchment paper or spray it with avocado oil.
- Just before making your pizza, mill your flour. The fresher, the better.
- In a medium-sized bowl, combine the flour, baking powder, and salt.
- Add the Greek yogurt. Mix until thoroughly combined and no dry flour remains in the bowl. At this point, it will look shaggy.
- Set the dough aside while you prepare your pizza toppings, about 5-10 minutes. This short rest will allow the fresh-milled flour to absorb some of the liquid from the yogurt.
- Turn out the dough onto a lightly floured counter or work surface.
- Knead for 2-3 minutes until the dough is tacky but not sticking to your hands.
- If the dough is sticky, add a little more flour to the work surface and dough until it no longer sticks to your hands. Depending on the type of flour and yogurt, I usually have to add about 1-2 tablespoons more.
- Sprinkle a little more fresh-milled flour onto the counter and on top of the dough.
- Roll the dough into a circle (or any shape) about 1/4" thick.
- Transfer the dough to a prepared cast iron skillet, pizza stone, or baking sheet.
- Bake for 12-15 minutes or until the crust is cooked through and the cheese is bubbly, golden, and delicious.
Notes
- I like to mill a little extra to dust the counter and to achieve the right consistency while kneading.
- If you have leftover fresh-milled flour, store it in an airtight container or bag in the freezer. Then, use it the next time you need a little extra flour.
- How much flour you need depends on how much liquid is in the yogurt. I usually have to add a few extra tablespoons while kneading the dough.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 181mgCarbohydrates: 18gFiber: 3gSugar: 1gProtein: 7g
Nutrition is auto-calculated and may not reflect your final product. This nutritional estimate is for the dough only.