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Pizza isn’t just a junk food. It can be nourishing, healthy, and delicious! Try it with fresh home-ground flour for a deeply rich, fulfilling meal. And, when it’s made at home from fresh, real ingredients it’s just… better.
It took me months to perfect this recipe and it’s finally ready to share. See the bottom of the post for topping suggestions as well!
The Perfect Pizza Crust Recipe from Fresh Milled Whole Grain Flour
Warm the water to 110°F. All ingredient measurements can be found in the recipe below.
It’s important that you do not overheat the water or it can kill the yeast when it’s added. I warm the water in a pot on the stove and use a thermometer to double check it.
Next, add the oil, honey, and yeast to the water. (Do this in a glass measuring cup or bowl.) Stir it well and let it sit for 15 minutes. It will foam and form a head.
In a separate bowl, mix together the flour, salt, and garlic powder. Add the water mixture to the bowl. Use a wooden spoon, your hands, or a dough hook with a stand mixer and mix together to form a dough.
Knead together a few minutes and then cover and place the bowl in the fridge. (I keep my hands oiled to prevent the dough from sticking and to not incorporate additional flour while kneading.) Let the dough settle and rise, for at least 2 hours.
Once the dough has risen, preheat your oven to 400 degrees Fahrenheit and remove the dough from the fridge. Divide the dough into two equal portions. On a floured surface, roll out the dough and place it on a greased pizza pan or other oven safe baking dish.
Cover it with toppings. Bake it 10-15 minutes and carefully remove it from oven. Slice the pizza into eight pieces and serve it warm.
Homemade Pizza Topping Ideas
Pizza toppings are (quite possibly) endless… but here are some of my favorites. First, I always try to eat local and seasonal. For example, when we have Arugula in the garden, we eat it piled high on homemade pizza! Fresh Basil is another delicious herb and I love pairing it with goat cheese from a local farm.
Sauces
- Pizza sauce in a jar (I use half per pizza)
- Can of diced tomatoes (bake the crust for 5 minutes first before adding)
- White sauce
- Ketchup and mustard for cheeseburger pizza (serve the cooked pizza with sauerkraut on top)
Toppings
- Freshly grated raw cheese – I always use a blend and include Parmesan
- Goat cheese or Fresh Mozzarella
- Pepperoni, Salami, or Ham
- Ground beef or pork cooked and crumbled (use salt and your favorite seasonings)
- Red onion (I like to grate it versus slice it), yellow onion, bell pepper
- Black olives or anchovies
- Fresh basil or arugula
- Pineapple
Leave a comment below letting me know if you tried this recipe and what you thought! What’s your favorite pizza toppings?
Home-Ground Spelt Flour Pizza Crust
Equipment
- 1 Rolling Pin optional
- 2 Pizza stones or pans optional
Ingredients
- 1½ cups Filtered water
- 2 tbsp Olive oil
- 2 tbsp Honey
- 3 tsp Instant Dry Yeast
- 5 cups Spelt flour preferably freshly ground
- 2 tsp Salt
- 2 tsp Garlic powder
Instructions
- Warm water to 110°F. (It's important that you do not overheat or it can kill the yeast.)1½ cups Filtered water
- Add oil, honey, and yeast to the water. Stir and let sit for 15 minutes. It will foam and form a head.2 tbsp Olive oil, 2 tbsp Honey, 3 tsp Instant Dry Yeast
- In a separate bowl, mix together the flour, salt, and garlic powder. Add the water mixture to the bowl. Use a wooden spoon, your hands, or a dough hook with a stand mixer and mix together to form a dough.5 cups Spelt flour, 2 tsp Salt, 2 tsp Garlic powder
- Knead together a few minutes and then cover and place the bowl in the fridge. (I keep my hands oiled to prevent the dough from sticking and to not incorporate additional flour while kneading.) Let the dough settle and rise, for at least 2 hours.
- Once the dough has risen, preheat oven to 400° F and remove dough from the fridge. Divide dough into two equal portions. On a floured surface, roll out the dough and place on a greased pizza pan or other oven safe baking dish.
- Cover with toppings.* Bake 10-15 minutes and carefully remove from oven. Slice pizza into eight pieces and serve warm.
Video
Notes
- Pizza sauce in a jar (I use half per pizza)
- Can of diced tomatoes (bake the crust for 5 minutes first before adding)
- Freshly grated raw cheese
- Goat cheese or Fresh Mozzarella
- Pepperoni, Salami, or Ham
- Ground beef or pork cooked and crumbled (use salt and your favorite seasonings)
- Red onion (I like to grate it versus slice it), yellow onion, bell pepper
- Black olives or anchovies
- Fresh basil or arugula
- Pineapple (I had to)
Nutrition
Love this pizza crust
So glad you loved it, Crystal!
Any chance you know the weight of the spelt berries before you mill it? Thanks!
Hi Kate! I don’t know exactly… the next time I make it I could weigh the grains for you and respond here. I do have a Conversion Chart that tells you how much flour you get from a certain amount of grains, if that helps? You can find it here: https://marvelandmake.com/download/whole-grain-flour-conversion-chart/
Can you freeze the dough or does the texture change to much?
I have frozen it and it’s been fine!