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.
WHY WE LOVE IT:
- Finally a crust that you can make and ENJOY without feeling sick after eating the pizza
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PREP: 45 minutes
TOTAL: 2 hour 45 minutes
YIELD: 2 large crusts
INGREDIENTS:
3 ½ cups Unsifted® Basic Blend grain (sub: Kamut® grain)
1 ½ cups water (warm, 90-110F) (sub: scalded milk)
⅓ cups olive oil (sub: unsalted butter, melted)
2 Tbsp honey
2 tsp salt
½ tsp garlic powder
¼ tsp onion powder
1 Tbsp sunflower lecithin powder (optional)
1 large egg (optional)
1 Tbsp lemon juice (recommended)
1 Tbsp instant yeast (sub: active dry)
INSTRUCTIONS:
1. Mill the fresh flour
- Set WonderMill® dial to “Bread”
- Mill 3 ½ cups Unsifted® Basic Blend grain
2. Add ingredients to bowl
- In a large bowl, add 1 ½ cups warm water (90-110F)
- Add ⅓ cup olive oil
- Add 2 Tbsp honey
- 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
- Recommended: Add 1 Tbsp lemon juice
- Add all the unsifted flour
- Add 1 Tbsp instant yeast (Instaferm® recommended)
3. Knead the dough
- Knead dough until windowpane effect is achieved
- Cover + let rise until at least doubled (about 45-75 min.)
4. Divide the dough
- Gently punch the dough down to remove air bubbles
- Divide dough in half for 2 large pizzas (smaller if desired)
5. Preheat baking stone + Shape crusts
Pro Tip: If the dough keeps “pulling back” and won’t hold its shape, cover it with a dish towel and let it rest for 10 min. to relax the gluten.
- Preheat oven + baking stone to 450F
- Prepare counter with large sheet of parchment paper
- Place one portion of dough on top of parchment paper
- Using a rolling pin, shape crust: roll from center outward, rotating parchment to make a thin circle (about ¼” or the thinner the better!)
- Let dough rest for 10-15 minutes (shortened second rise)
6. Par-bake the crust (optional)
- Lightly dust pizza peel with cornmeal or fresh flour
- Pick up parchment paper by two corners and flip over onto pizza peel. Gently peel parchment off dough
- Optional: For fluffy “edged” pizza crust, roll the edges of the dough onto itself and press down to seal, all around
- Using a fork, poke crust throughout to prevent bubbling
- Transfer pizza crust onto preheated pizza stone in oven
- Bake at 450F for about 4-5 minutes (par-bake)
- Using a pizza peel, remove crust from oven
7. Add sauce + toppings + Bake
- Optional: Brush Garlic Parmesan Spread all over crust
- Add desired sauce + toppings
- Bake for 5-10 minutes (190-200F internal temp.)
- Remove from oven and let rest 5 minutes (sets cheese
STORAGE TIPS
Cooled pizza may be stored in the refrigerator in an airtight container for up to 4 days. Par-baked pizza crust may be frozen airtight for up to 3 months.
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MAKE AHEAD FREEZER CRUST:
In Step 6, bake crust for 10 minutes
Let crust cool completely, then wrap in plastic wrap and freeze
When you’re ready to eat the pizza, add sauce + toppings and bake at 450F for about 10 minutes, or until cheese is melted and the pizza is warmed throughout
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THE UNSIFTED DIFFERENCE
We used our Unsifted® Basic Blend here- our high-quality, custom grain blend crafted for exceptional flavor, nutrient diversity, and premium baking performance. It’s also pre-treated for pantry safety, making it the easiest way to keep convenient, nourishing flour at the ready.
Want this recipe on a beautiful, recipe-stand–friendly card? Snag the professionally printed, cardstock hardcopy and make flour-dusted memories in the kitchen with your kids. It’s the perfect tool for helping little bakers learn- easy to follow, durable enough for year of use, and packed with all the pro tips right in your kitchen.
Each recipe card also includes bonus variations of the recipe, so you’ll have even more ways to bake it your way.
Additional variations for this recipe:
- Garlic Butter Spread
- Simple Pizza Crust - Garlic Knots
- Simple Pizza Crust - Zojirushi® Dough Prep Instructions
NUTRITION FACTS
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