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.
Servings: 8 slices
Calories: 96kcal
Ingredients
- 1 cup fresh-milled hard wheat plus more for kneading (kamut, hard red, and hard white are good choices)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon 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. Top with sauce, cheese, and your favorite toppings.
- 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
Serving: 1 | Calories: 96kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Fiber: 3g | Sugar: 1g
