Fresh Milled Pizza Crust

Thick and chewy, or thin and crispy, this Unsifted® Pizza crust works great either way! You can make this delicious crust with just a few easy modifications to the Simple Sandwich Bread recipe. In fact, you don’t even have to modify anything – you can use the Simple Sandwich Bread dough directly if you would like. However, we have found these adjustments to be extra delicious!

Pizza night is a fun tradition for Keira and her family. Both her young boys love to help mill the flour, and of course add the toppings! Her youngest son is only 3 and is very shy – he is especially shy around me, despite my best efforts over the years. That all changed after I joined them for pizza night last week.

Her youngest son eagerly ran upstairs when he heard me come in, and was thrilled to personally ask if I was having dinner with them. As soon as the dough was ready, he came and sat next to me to show me how to make the pizza. He even handed me ingredients so I could try it too. He came up with a beautiful design with pepperonis all along the outer edge. Other than a little help spreading the browned sausage, he practically made the pizza on his own!

I tend to be a “cheese only” pizza lover, so all these toppings were new for me (34-year-old picky eater, learning from the 3-year-old!). But let me tell you, that was the most delicious pizza I’d ever had!! And by far the most fun to make. What a gift to spend such fun quality time together, and to overcome shyness with Unsifted® baking. Ever since pizza night, he has been eager to say hi and ask if we can hang out again. I couldn’t be more delighted to be his official friend now, and for the memories we are making on this fresh flour journey.

Pro Tip: For little helpers, pre-portion sauce and topping ingredients into separate bowls. Be sure the counters are clean for little spills that might get added back on the pizza 😊 Have a few napkins or paper towels on hand as well. If you have any “Quality Time” kiddos, making pizzas together is a great way to remind them how loved they are.

(intro written by Sarah)

Unsifted Pizza Crust

PREP:     45 minutes

TOTAL:   2 hours  45 minutes

YIELD:    Two large pizza crusts

INSTRUCTIONS

1. Mill the fresh flour

• Set WonderMill^® dial to “Bread”
• Mill 3 ½ cups Basic Blend
• Set aside ¼ cup unsifted flour (for kneading)

2. Soak the flour mixture

Pro Tip: Soaking the flour yields more consistent results (regardless of weather), aids in digestion, and helps the crust stay fresh longer.

• Add 2 ½ cups unsifted flour to mixing bowl
• Add 1 ½ cups warm water (90-110^oF)
• Add 1 Tbsp yeast
• Stir with spoon until combined (mixture will be thick)
• Cover bowl with dish towel & let it soak for 10-15 minutes

3. Add remaining ingredients

• Add ⅓ cup olive oil
• Add 2 Tbsp honey
• Add 1 Tbsp Italian seasoning
• Add 2 tsp salt
• Add ½ tsp garlic powder
• Add ¼ tsp onion powder
• Optional: Add 1 Tbsp sunflower lecithin powder
• Optional: Add 1 large egg
• Add remaining unsifted flour

4. Knead dough

• Knead until the dough bounces back slightly when pressed, or until window pane effect is achieved (KitchenAids: knead with dough hook about 18 minutes on speed #2; pause every 6 minutes to cool the motor. Zojirushi: knead about 22 minutes. Hand knead: about 35 minutes)
• Cover mixing bowl with clean dish towel
• Let dough rise until doubled in size (about 45-60 minutes)

5. Divide dough

• Lightly dust counter with ¼ cup unsifted flour
• Gently knead dough 2-4 times by hand (removes air)
• Divide dough in half for two large pizzas; thirds for three medium pizzas; or smaller for personal pan pizzas (as shown in picture and perfect for kids to make their own!)

6. Preheat baking stone + Shape crusts

Pro Tip: If the dough keeps “pulling back” or is not cooperating when you try to roll it out, cover it with a clean dish towel and let it rest for about 10 minutes. This will let the gluten relax, and it will be much easier to work with. You want to handle the dough as little as possible after the first rise to keep the gluten relaxed.

• Preheat oven + baking stone/pizza stone to 450^oF
• Using a rolling pin, roll from the center outward to shape the dough into a thin circle, rotating the parchment as you go to make a round circle
• Roll the dough out to about ¼” thick (or desired thickness)
• Repeat to shape both crusts
• Let rest for 10-15 minutes (shortened second rise)

7. Par-bake the crust  (Optional)

Pro Tip: Par-baking helps create a crispier crust by not allowing the sauce to soak in as much. It is also key for freezing crusts (see below). If you do not have time or do not prefer a crispier crust you may choose to skip this step.

• Lightly dust pizza peel with cornmeal (you can grind popcorn in a blender, or on the “coarse” setting of the WonderMill® to make your own fresh cornmeal) or simply use unsifted flour
• For flat “no edge” pizza crust: pick up the parchment paper by two corners, and flip over onto pizza peel. Gently peel parchment paper away from the pizza dough to remove
  For fluffy “edged” pizza crust: transfer pizza crust onto pizza peel then roll the edge onto itself and pinch down to seal all the way around outside
• Use fork to add a few holes to the dough to prevent bubbling
• Transfer/slide pizza crust from pizza peel onto preheated pizza stone in oven
• Bake at 450^oF for about 4-5 minutes (par-bake). 
• Remove from oven using pizza peel

8. Add sauce + toppings + Finish bake

Pro Tip: We LOVE to make Garlic Butter Seasoning (recipe below) and brush it on the dough before adding sauce/toppings. It makes the pizza extra delicious, and is perfect for garlic knots + breadsticks too!

• Optional: brush Garlic Butter Seasoning all over the pizza crust (see recipe below)
• Add desired sauce + spread evenly (leave about 1” around edge of crust). You don’t need too much sauce, just a very thin layer (you should still see through to the crust)
• Add desired cheeses
• Add desired topping
• Gently transfer pizza from pizza peel to pizza stone (in the oven)
• Bake at 450^oF for about 5-10 minutes
• Remove from oven and let rest 5 minutes (sets cheese)
• Using pizza cutter, cut slices and enjoy!

Garlic Butter Seasoning

We LOVE to make Garlic Butter Seasoning and brush it on our pizza dough before adding sauce/toppings. It makes the pizza extra delicious, and is perfect for garlic knots + breadsticks too!

In a small bowl, stir together the following:

• ¼ cup unsalted butter, melted (sub: ghee)
• 2 Tbsp freshly grated Parmesan cheese
• ¾ tsp garlic powder
• ½ tsp dried oregano

Bake Ahead + Freeze Instructions

You can make this pizza crust ahead of time and freeze it for an easy weeknight meal. Freeze the crust, or freeze the pizza, either way!

To freeze the crust: Follow this recipe through Step 7, but bake for 10-12 minutes instead of 4-5. Let crust cool completely, then wrap in plastic wrap (or clean, unscented trash bag), and freeze). Then when you’re reading to eat the pizza, add sauce + toppings and bake at 450F for about 10 minutes, or until cheese is melted and heated through. 

To freeze the pre-made pizza:

Follow this recipe through Step 7, but bake for 10-12 minutes instead of 4-5. Let crust cool completely, then add desired sauce and toppings (don’t forget the Garlic Butter Seasoning!). Wrap in plastic wrap and freeze. Then when you’re ready to eat the pizza, bake at 450^oF for about 10-12 minutes, or until cheese is melted and heated through. 

Cooked pizza can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.