Fresh Milled Flour Pizza Dough with Garlic Olive Oil Drizzle
This Fresh Milled Flour Pizza Dough with Garlic Olive Oil Drizzle celebrates wholesome, nutrient-packed homemade pizza using flour milled fresh from wheat berries, resulting in a flavorful, nutty crust finished with a fragrant garlic-infused olive oil drizzle for extra aroma and taste.
Why You’ll Love This Recipe
As an experienced chef who’s milled countless batches of flour, I can tell you this recipe transforms ordinary pizza night into something truly special. Freshly milled flour brings back the natural oils, bran, and germ that commercial flours lose over time, delivering a deeper, nuttier flavor and wonderful aroma that makes every bite feel wholesome and satisfying.
The dough rises beautifully with a tender chew and crisp edges, while the simple garlic olive oil drizzle adds a luxurious, restaurant-quality finish without heavy sauce. It’s healthier than store-bought options—packed with fiber, vitamins, and minerals—yet tastes indulgent.
Perfect for family dinners, date nights, or impressing friends, it’s rewarding to make from scratch and endlessly customizable. Once you try it, you’ll never go back to plain white flour dough!
Fresh Milled Flour Pizza Dough with Garlic Olive Oil Drizzle
Nutty fresh-milled flour dough forms a flavorful crust, finished with aromatic garlic olive oil drizzle for homemade perfection.
Ingredients
For the Dough:
- 3 ½ to 4 cups (about 460g) freshly milled flour (from hard white wheat berries, or mix with Kamut)
- 1 ½ cups (354g) warm water (90-100°F)
- 2 teaspoons instant yeast
- 1 tablespoon honey (or sugar)
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons salt
For the Garlic Olive Oil Drizzle:
- ¼ cup extra virgin olive oil
- 3-4 garlic cloves, minced or finely grated
- Pinch of flaky sea salt (optional, for finishing)
Instructions
- Mill your magic flour — If you're milling fresh, grind your wheat berries now on the finest setting for that irresistible nutty aroma and nutrition boost. Nothing beats the smell of fresh flour!
- Wake up the yeast — In a large mixing bowl or stand mixer, combine the warm water, honey, and instant yeast. Give it a gentle stir and let it sit 5 minutes until bubbly and happy—this means your yeast is alive and ready to work wonders.
- Mix in the good stuff — Add the olive oil, salt, and about 3 cups of your fresh milled flour. Stir with a wooden spoon or mix on low speed until a shaggy dough forms. It’ll look rough, but that’s perfect!
- Knead with love — Turn the dough onto a lightly floured surface (use more fresh flour as needed) and knead 8-10 minutes by hand, or 5-7 minutes in the mixer, until smooth and elastic. The dough should be soft and slightly tacky—add flour a tablespoon at a time if too sticky.
- First rise, relax time — Shape into a ball, place in a lightly oiled bowl, cover with a damp cloth or plastic wrap. Let rise in a warm spot 60-90 minutes until doubled. Watch it puff up like a proud little cloud!
- Prep for pizza glory — Preheat your oven (with pizza stone or baking sheet inside) to its highest setting, ideally 475-550°F. Divide risen dough into 2-4 portions, shape into balls, and let rest 10-15 minutes covered.
- Shape like a pro — On floured parchment or peel, gently stretch each ball into a 12-14 inch round. Don’t overwork—leave some air bubbles for that chewy, bubbly crust we all crave.
- Top it your way — Add sauce, cheese, and toppings lightly (less is more for fresh dough). Slide onto hot stone/sheet and bake 12-18 minutes until edges are golden and cheese bubbly.
- Make the star drizzle — While pizza bakes, gently warm olive oil in a small pan over low heat, add minced garlic, and cook 1-2 minutes until fragrant (don’t brown!). Remove from heat.
- Finish with flair — Pull pizza from oven, brush generously with warm garlic oil right away for shine and aroma. Sprinkle flaky salt if desired, slice, and serve hot—get ready for compliments!
Notes
Fresh milled flour dough can be denser if over-floured, so trust the feel. Garlic oil is best fresh—avoid pre-making large batches for safety. This recipe shines with minimal toppings to let the crust flavor shine.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 563Total Fat 24gSaturated Fat 3gUnsaturated Fat 21gSodium 149mgCarbohydrates 76gFiber 3gSugar 3gProtein 11g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
Fresh milled flour absorbs more liquid than store-bought, so start with less flour and add gradually to avoid dense dough—aim for a soft, slightly sticky ball. Mill your wheat berries right before using for maximum freshness and flavor; hard white wheat works best for a lighter texture similar to all-purpose.
Let the dough rest (autolyse) after initial mixing to improve hydration and ease kneading. For the best rise, use warm (not hot) water and proof in a draft-free spot. Preheat your oven (or pizza stone/steel) as hot as possible—500°F+ if your oven allows—for that perfect crispy bottom.
Brush the garlic oil on after baking to preserve its fresh flavor and prevent burning. Knead by hand for better feel, or use a stand mixer with dough hook on low speed. If the dough springs back too much when shaping, let it rest 10-15 minutes.
Ingredients Notes
Fresh milled flour is the star—use hard white wheat berries (or a mix with some hard red or Kamut for nuttier depth) milled finely just before baking; it retains natural oils for better tenderness and nutrition compared to aged commercial flour.
Warm water activates the yeast gently without killing it—aim for 90-100°F like bathwater. Instant yeast (or active dry) provides reliable rise; instant is easier as it mixes directly. A touch of honey or sugar feeds the yeast and adds subtle sweetness to balance the whole-grain earthiness.
Extra virgin olive oil in the dough enriches flavor and keeps the crust tender. Salt enhances everything—don’t skip or reduce it. For the drizzle: high-quality extra virgin olive oil carries garlic flavor beautifully; fresh garlic cloves give bold, aromatic punch without overpowering. Optional flaky sea salt on top adds delightful crunch and contrast.
Variations and Substitutions
For a lighter crust, use 100% hard white wheat; for heartier, nuttier results, blend in 20-30% hard red wheat, spelt, or Kamut berries before milling. Make it vegan by default (no changes needed). Swap honey for maple syrup or omit sweetener for less sweet dough. Use avocado oil instead of olive for a neutral taste.
For sourdough version, replace yeast with 150-200g active starter and extend fermentation time (bulk ferment 4-8 hours). Add herbs like rosemary or oregano to the dough for Italian flair. For gluten-sensitive (not celiac), try einkorn or emmer, but expect denser texture and more water adjustment.
Top with classic marinara, pesto, or white sauce; go gourmet with roasted veggies, fresh mozzarella, or burrata. For garlic drizzle variation, infuse oil with rosemary or chili flakes for heat. Make mini personal pizzas or calzones by dividing dough.
Storage Options
Store unbaked dough balls tightly wrapped in plastic or in an oiled zip-top bag in the fridge for up to 3 days—flavor improves on day 2-3; let come to room temp before shaping. Freeze shaped or unshaped dough for up to 3 months: wrap well, thaw overnight in fridge, then proof slightly before use.
Baked pizza slices keep in airtight container in fridge 3-4 days; reheat in hot oven or air fryer for crispiness. Garlic oil stores in fridge up to 1 week in a sealed jar (use fresh garlic carefully to avoid botulism risk—consume quickly).
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