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

**Prefer a hard copy? Checkout the beautiful professionally printed recipe card for Simple Pizza Crust HERE**

PREP:     45 minutes

TOTAL:   2 hours  45 minutes

YIELD:    Two large pizza crusts

1.  Mill the fresh flour

• Set WonderMill®  dial to “Bread”
• Mill 3 ½ cups Basic Blend

2.  Add ingredients to bowl

• In a large bowl, add 1 ½ cups warm water (90-110F)
• Add ⅓ cup olive oil + 2 Tbsp honey + 2 tsp salt
• Add ½ tsp garlic powder + ¼ tsp onion powder
• Optional: Add 1 Tbsp sunflower lecithin powder
• Optional: Add 1 large egg + 1 Tbsp lemon juice
• Add all the unsifted flour (about 5 ¼ cups)
• Add 1 Tbsp instant yeast

3.  Knead the dough

• Knead the dough until it bounces back slightly when pressed or windowpane effect is achieved, about 35-45 min. by hand (KitchenAid ® : use dough hook on speed #2. Knead about 18-20 minutes; pause every 6 minutes to cool motor. Zojirushi® : knead 22 minutes)
• 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, in thirds for 3 medium pizzas, or smaller for personal pan pizzas

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 the crust: roll from the center outward, rotating the parchment paper as you go to make a thin, round circle (about ¼” thick)
• 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 the parchment paper by two corners and flip over onto pizza peel. Gently peel parchment paper away from the pizza dough to remove
• 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 (185-195F internal temp.)
• Remove from oven and let rest 5 minutes (sets cheese)

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.