I made this tonight for dinner.....two pizza were devoured by 5 of my kids in a matter of 5 minutes. Best pizza crust I've ever made. I was worried when I gave up all purpose flour and started milling our own that my family wouldn't buy into whole wheat pizza crust but this wasn't making us miss anything!
Lol, and this is a healthier pizza version than anything we can get at a pizza place, bonus fresh milled flour pizza doesn't make me feel "ugh" like pizza used to do to me. Thanks so much! Happy Baking!
@@GrainsInSmallPlaces we were just saying the exact same thing last night after eating it. We both said “it’s so nice to be able to enjoy pizza and not feel horrible after.” He also said if tastes like a better version of Pizza Hut and gets better every time I make it 😆
I use those zip lock bags all the time, but I usually wrap food in plastic wrap BEFORE placing it in the bag. SO much easier for removing it. Also keeps the bag clean. I'm watching from Nova Scotia, Canada
We are big fans of the Food Saver reusable zip top bags. Be sure to get the ones with the black seal, they are sturdier. We use the little hand held sealer to remove the extra air. They are very easy to turn inside out to clean. We've reused them dozens of times and they are still going strong.
The dough looks absolutely perfect. Just like you said soft and chewy but crispy on the bottom. I love it. I’m gonna have to get this recipe down. I’m so excited to try it.
Really enjoying all your FMF recipes and excited to try this one! One tip I learned from another TH-camr that I like that gives an EXCELLENT crust is baking it in a cast iron pan if you have one. I put a little corn meal on the bottom, my pizza crust, top it and bake at 450°. If the bottom doesn't get quite done enough before the cheese is good, you can just set it on a low burner until it's the crispiness you want.
Made this last night for dinner and it’s am awesome recipe! My family loved it and going to make some today to put in the freezer. I used hard white and Kamut, used water and it’s definitely a keeper!❤
HOLY MOLY!! This pizza crust is phenomenal!! I made one tonight and have another crust in the fridge for a day or two. The crust is fantastic. Thin, a little crispy, and a little chewy. And I’m pretty sure my dough was a little dry so I can’t imagine when it’s properly hydrated!! My husband loved it. We’re experimenting with pizza sauces so any recommendations are greatly appreciated!! Thank you, Kara!! DELICIOUS!
Yay! I am so happy to hear that! It is our absolute favorite pizza dough as well! 😊Here is my basic marinara sauce I like to use a lot. grainsinsmallplaces.net/homemade-marinara-sauce/
Just found this channel and LOVE it! Just what I’ve been looking for! I’ve been having a hard time figuring out milled flour, but also use a small Breville oven daily!
Yay! I am so glad you found me! I have all kinds of recipes and tips for fresh milled flour, and the only oven I have is my Breville! It is fantastic! I use it daily as well! Thanks so much! Happy Baking!
Welcome! I am so happy to hear that! I love having some in the freezer both ways! As frozen pizzas ready to go, and as just dough incase I want to make something else with it! Thanks again!
Trying this tonight! Looks amazing. I haven't gotten any Kamut yet, so I'll have to use what I have, but I'm excited to try it at some point for pasta 😊
Pizza dough is one that I've not found a good one fir miles wheat berries. I'll be testing this one out for sure. We have pizza every Friday night. 😋 Thank you!
Yes! Try this one. It took me forever to get this one right! It is our favorite, and I recommend to make the dough a day or two before, yum! Let me know how it turns out!
I mill my own flour for bread, never thought of trying it for Pizza. Usuall I use the Double Zero Naples style flour to make crusts. I'm going t try this. Thanks for your time.
@@GrainsInSmallPlaceshow long can you store it in the fridge/freezer? And if you use the dough right away after making it will it still taste as good? I love pizza so much, but I’m trying to to avoid a diabetes diagnoses and I want to be healthier overall so I’ve started milling. I feel so much better eating higher fiber. Thanks for all you do.
We made the dough last night, fermented it in the fridge and made both your pizza and focaccia for dinner today! Wow, what amazing flavor and texture, just perfect! Thank you so much for all of the tips. I just discovered your channel and already have learned SO much from you :)! Now binge watching all of your videos 😂💓.
How long can you keep it refrigerated before using it? How long will it keep if frozen? If you use the dough right away will it still be as good? I have so many questions. lol I love pizza so much, but I’m trying to avoid a diabetes diagnosis and have started milling in hopes that it helps. I feel so much better eating more fiber. Thank you for all you do! ❤️
I have kept it in the fridge for up to 4 days with success and in the freezer for 3 months. Yes, fresh milled flour makes me feel so much better as well! 😊
We need a pizza peel. I’ve been eyeing them for quite awhile! Thanks for confirming that I need to spend some more money. My husband will be so thrilled. 🤣🤣🤣🤷♀️
🤣 it really is nice. the one we bought was only like $13. But, there are some beautiful ones out there! We didn't have one for years and made do though.
Your videos inspire me to take a chance using my flour mill. I’ve made pizzas every which way but loose and was glad to see we share a Breville oven that I should try next. I can sort of see what rack you’re on, but wondered if you just use bake or convection or whatever you’re setting you’re using on whichever rack level. Thanks!
We like to use the pizza rack that is noted on the front glass of the Breville. I like to go up to 480*F (the highest it will go) and use convection. We will bake it on the tray first for about 5-8 minutes, then remove the tray and finish baking straight on the grate! So good! I hope you love it! Let me know what you think! You can do it!
@@GrainsInSmallPlaces perfect! I appreciate your help. I'm a long time bread baker, but learn something new on each of your videos about home milling which is new to me.
I like to use Ziploc bags that also can be used on my vacuum sealer. That way everything in it lasts a very long time. It’s a bit of a pain to wash them out and dry them but you can do that and reuse them. You can just look up vacuum ceiling bags. And if you don’t have any vacuum sealer, you can just use a little hand pump to vacuum them.
I usually just throw in the ingredients and don’t use any recipe at all, but I found this looking to freeze some and I’m using fresh ground flour, so this will be helpful. I only have one of the Kitchen Aid attachments, so don’t do a lot of grain grinding. When I got my large bag of white wheat they only had soft white wheat. So, I’ll probably add a little gluten flour. I should get some more grains. There is a company Azure Standard on the other side of the mountains and they can deliver close to me.
I par bake the crust only so about 7-10 minutes at 450*F (just until it is firm. Then I let it cool, put the toppings on. Now it is just like a frozen pizza from the store. I bake from frozen 450*F for about 15-18 minutes or until cheese is nice and browned. Hope that helps. (To freeze, I wrap in foil, then plastic wrap, write on the outside the baking instructions, and my kids can bake them whenever.)
I'm so happy I found your channel.. I am new to milling wheat berries. For this recipe, you said to use 3.5-4 cups fresh milled flour. But you only milled 1 2/3 c hard white and 3/4 cup Kamut. Doesn't add up to 3.5-4 cups flour or do they after milled. If so then my confusion is over, lol.
I am happy you found me too! Welcome! Those measurements are for the whole wheat berry, the 3.5-4 cups is for the flour after milling. So, the weight of wheat berries milled will equal the weight of the flour. BUT, this is not the case for volume, so 1 cup of wheat berries will give you more than 1 cup of fresh milled flour. I hope that makes sense! Happy Baking!
Thanks for your recipe love pizza do you let the dough rise after 20 minutes kneading before put it in the refrigerator?and for how long Thanks again Thank again for sharing
Hi! I just found you! You’re very helpful because I’m a beginner! Beginner at sour dough and now fmf! What kind of mixer does you have? Can you show or tell me how certain wheat berries become a certain flour, this part is so confusing, I get the 6 types of wheat berries but what kind of flour does it become?
Hi! I am glad you found me too! I believe I sent you an email with some of these answers, but fresh milled flour is a bit different, there is not a bread flour/ All-Purpose flour/ etc. It depends on the kind of wheat you mill into flour. This is my video on an All Purpose flour blend, you can use that on most things, but not breads. I have tons of recipes all written for freshly milled flour on my blog at www.grainsinsmallplaces.net Here is my info on AP flour: th-cam.com/video/ZfljrcQ1svQ/w-d-xo.html
Hii there.. I'm trying to make this amazing recipe now 😅... I used 380g hard white and 80g rye. Followed everything else to the T, but after 30 mins of kneeding it wasn't in a dough ball and it broke apart when trying the test. So I followed your suggestion in another comment of adding more water (I chose to add 1TBSP) and not adding flour - I'm currently kneeding again for 15mins haha. We'll see what happens.. I really just want Pizza for dinner lol 😣❤️
I do like to work with a dough on the wetter side, and find that can often be the issue is too dry of dough. But if it started breaking apart after kneading it that long, it may be overkneaded. What are you using to knead? I am finding different mixers can give very different results.
@@GrainsInSmallPlaces thanks so much! I am using a larger Kichen aid with a hook attachment. I ended up adding more water on top of the 1 TBSP and I believe I reached the test ☺️.. it still didn't form a dough ball but it is stretchy and I've divided the dough! We'll see what happens!
I don't always get a dough ball, I think the stretchy dough is more idea for pizza dough. I am making a double batch as we speak! I hope you love it! 😀
I've made this dough for pizza but I most often I make up a double batch for fridge and freezer to make flatbreads in a cast iron skillets. I regularely make 6-8 rounds at a time to use as wraps, gyros or to dip in hummus. The dough is wet, so I roll them in all purpose einkorn flour. They come out perfectly soft, tender, chewy, and a little stretchy. So good! I'd love to try making with sourdough starter. Any thoughts on how much starter you would use?
Yes, it is such a versatile recipe! To make with sourdough, I would just omit the yeast, add 1/2 cup sourdough starter (113g). Let me know how it turns out if you give it a try! Happy Baking!
Sorry to take so long to get back to you. Sourdough starter was excellent. I didn't double the recipe this time, but will go back to it from now on. My daughter said I definitely need to be making it again and again...
Hi Kara, thanks for this recipe. I was wondering, when you par bake and prep the pizzas for the kids to have later, what does that process look like? I would love to have some pizzas ready to go like that for when the grandkids come to spend the night!
I love to bake just the crust partially. So, I will bake the crust at 450*F for about 5-7 minutes, just until it can hold itself. Then, I pull it out and let it cool just a bit. I top with sauce, cheese, toppings, etc. Then I will wrap the whole thing in foil. If I plan to use it within a week or so, I will just leave it in the foil. If longer storage, I will wrap the foil in plastic wrap so it doesn't get freezer burnt. I like to write with a sharpie right on the foil baking instructions for my kids. -Preheat oven 450*F Remove foil, place directly on oven rack. Bake until cheese is browned and bubbly (10-15mins)
Thank you so much! This helps a lot. Maybe when the grandkids are older we will do the toppings together and they’ll enjoy that but for now just having something so delicious to pull out and pop in the oven will be so convenient! I appreciate your sharing all your tips and tricks so much!!!!
Yes! I would take 1/2 cup of flour and 1/2 cup water out and add 1 cup of sourdough starter. Then, no yeast. Make it a day or two in advance and keep it in your fridge!
Where did you get the Kamut Grains, Pleasant Hill Grain does not list the grain, I found it listed at Country Life Natural Foods, Is this where you got you Kamut Grain?
I got my last couple bags from Azure (It is also known as Khorasan Wheat) www.azurestandard.com/?a_aid=7df0fb364f I have purchased it in person at Bread Beckers, and in a pinch purchased from these 2 at Amazon : amzn.to/42i1oBD OR amzn.to/3i2Odmk I haven't purchased Kamut from Country Life, but hear they have great quality, and I have a 10% off discount link. If interested. influencers.countrylifefoods.com/KARA63293 Here is the listing for it on Pleasant Hill Grains: www.pjatr.com/t/8-12416-319338-206096?sid=&url=https%3A%2F%2Fpleasanthillgrain.com%2Fkhorasan-organic-superpail I hope that helps!
Yes, this pizza dough recipe is great, because it will do both! Just bake it longer on the oven rack directly. (bake it on a pan until it can hold it's shape, then remove the pan.) Also, for super crispy bake it on a slightly lower rack in your oven. grainsinsmallplaces.net/pizza-dough-fresh-milled-flour/
I think I missed it! Let’s say you freeze or refrigerate the pizza. Do you want to wait for it to double in size on the counter before cooking w it? Thanks(:
If making the pizza complete into a frozen pizza, I bake from frozen, I have a video on that too. th-cam.com/video/TgWUNx0Rk9Y/w-d-xo.htmlsi=oN_Hw71sswt0aO-G If freezing just the dough, you put it in the fridge to thaw overnight, then the counter for a couple hours before making the pizzas to come to room temperature.
Yay! Let me know how it goes! You can definitely make this with sourdough! Just omit the yeast, and add 1/2 cup sourdough starter 113g in it's place. I would love to know which you prefer if you try them both! Happy Baking!
I made this last week with sourdough starter instead of yeast and it was perfect! Making it again tonight but had to up it by 50%…my hungry kids demolished it last time! Thanks again!!
I'm so excited about this but i'm having trouble getting the dough to come together. I'm also new at the FMF thing and have read how there is a learning curve. My dough is still just hanging around the bottom of the bowl but looks a bit smoother. I finally added a bit more flour but it's still not coming together. I'm probably up to 35 40 min of kneeding and it's only getting a little stretchy. I checked and i have followed the recipe exactly except for the bit more flour. Any ideas out there???
I am guessing when it started to look smooth, that you had it right there. But, once more flour was added it made the dough too dry. FMF is very different than white flour, it needs to be a wetter dough. I encourage you to watch my free Focaccia master class, I show tips, tricks, and what the dough looks like at different stages, etc. I hope that helps! Let me know how it goes. th-cam.com/video/3nDorxqEgaU/w-d-xo.htmlsi=-i02QbCfKidq2oo4
When doubling this recipe, should the kneading take longer? I get to a pretty good windowpane but after the rise the dough isn’t as stretchy and “breaks” when formed into a crust. I’ve been afraid that I’ll over knead it but I’m thinking I just need to keep going. I’m determined to figure it out! 😉
Yes, it may take a bit longer with more dough to knead, but it is always a bit different time for me every time I make it! You got this, go by the stretchy dough, it is more accurate than the time on the clock! 😊
Check the consistency of your dough, and check for stretchiness. I will say it almost never needs more flour. I recommend watching my Focaccia Bread Masterclass (It's free), in that video I show the consistency and texture of the dough during several stages of kneading. And, I make my focaccia with my pizza dough, so it's the same dough! th-cam.com/video/3nDorxqEgaU/w-d-xo.htmlsi=eiu0grzvBd__rqcO
If I use active yeast instead of instant yeast, do you know how I would alter the steps in the recipe, longer wait time or anything? I have active yeast (I am sure anyone that bakes already knows the answer but I am new to using it)
If you are using active dry yeast, you can hold out a bit of the liquid, and a pinch of sugar from the recipe. Then when the instructions tell you to let the dough rest before putting in the yeast, this is where you will activate your yeast. Take that small amount of liquid from the recipe and a pinch of sugar, put the yeast in a small bowl and stir. Let it sit while the dough sits (15 mins), it should get nice and foamy. Then when the recipe says to put the yeast in, put that mixture in, and start the kneading process. This is actually a pretty common question! Let me know how it goes! Happy Baking!
Can you par bake at 450 F then cool and freeze crust only? If so, how would I go about preparing from that point? Need to let thaw? Or could you just put on toppings and bake?
Yes, we par bake and make "frozen pizzas" all the time with it. We will bake the crust at 450*F for about 5-7 minutes (until it is stiff enough to hold itself. Then let it cool. After it cools a bit, we will put the sauce, cheese, and whatever toppings you wish. Then, cover it with foil and freeze. If it will be stored a long time in the freezer, we like to wrap it again with plastic wrap to protect from freezer burn. Then, we just bake it from frozen 450*F for about 12-18 minutes until the cheese is nice and browned. Enjoy!
Ok so question, you said you can pop the dough in the freezer, then later you said you like to par cook them. Which way is best? Which way do you prefer, or is it basically par cooking them for the kids.?
It is all about preference. I have done it many ways. I have even had both frozen dough, and frozen premade pizzas in my freezer at once. One is more to have convenience foods ready to go for those days you need a fast meal, or so the kids can make them. Here is my frozen pizza video talking about making them and freezing them ready to bake. th-cam.com/video/TgWUNx0Rk9Y/w-d-xo.htmlsi=muUHzxlM6nD7LF8C
@@GrainsInSmallPlaces thank you so much. I read all of the other comments, then listened to your videos a number of times and finally caught that you do both. Made it today, put 2 pre baked ones in the freezer and made one for supper and used a pizza stone. We ate the whole thing. Your recipes work great. We love the hamburger buns.
If you have a sourdough starter, you can omit the yeast, and use about 1/2 cup of the sourdough starter (113g). Let me know how it goes if you make it! Happy Baking!
Trying your pizza I buy a 6 gallon bucket of Kumut from bread Beckers that’s how I found out about milling , been dong now three years haven’t looked back love it .. I’m going to try your recipe an Mac N cheese I would have never thought ..clicked link for your foldable pizza thing not available 😢
Thank you .. I love kumut when Make bread I use 1 cup kamut , 1 cup hard red an one cup hard white love that combo for my Bread an hamburger buns.. can’t wait to do pizza that way for sure
Thank you so much for your video. You might want to investigate your Olive Oil as I guarantee it is not what you think it is. Use organic butter (Costco), MTC oil, high quality(the real olive oil) or ideal for cooking coconut oil.
I just typically grab the roller and scraper, but you can use the dough hook if you prefer. I have a video making focaccia with the dough roller which is made with my pizza dough recipe. th-cam.com/video/3nDorxqEgaU/w-d-xo.htmlsi=WV6qIrNJQGeMcGiY
So you don’t have to let it rise after you take it out of fridge? You said something about letting it sit. I didn’t actually see this information on the written recipe I have.
I have done it both ways. It is best to let it sit to come to room temperature for 1-2 hours before working with it. BUT, in a pinch it still works wonderfully right from the fridge. 😊
It is best to let it come to room temperature for 1 to 2 hours. But, honestly, I have made it right from the fridge too when we are in a pinch. Let me know how it turns out! Thanks!
Yay! Pineapple! Yes, you can use active dry yeast, just use some of the liquid from the recipe, and a pinch of sugar in a small bowl, then stir in the active dry yeast. Let it sit for about 10-15 minutes (it should get nice and foamy), during that first rest period in the recipe before the yeast goes in. Then, when the recipe calls to put the instant yeast in, put that mixture in, and continue the recipe.
This is a Bosch Compact mixer, it has unfortunately been discontinued. But, here is my review of it, sometimes you can find one on market place or thrift stores. th-cam.com/video/jac7Gy0Q45E/w-d-xo.htmlsi=Ql4rkCO0NQV-gXoy
maybe need to add a little water. I find that dough that won't come to a window pane sometimes just needs a little more liquid. But, I have had to knead for up to 30 minutes to get it. It will still be pretty good if you don't get the window pane, but the texture is even better if you can get it there. 😉
@@GrainsInSmallPlaces I have to say even tho I did not have the window pane it was delicious whole family loved it, I did add more flour cause I wasn’t sure what to do, I have a kitchen aid and it started to wrap around the hook I kneaded for 40 min, dough didn’t break when I pulled apart but was not nice a stretch like yours. So do you think I should have added more water instead of flour? I will try to figure out a way to post my pizza it was beautiful. Thank for the quick response
It would be nice if you could place your recipe in the comment section rather than giving only a link. Many do not want to print it out but see the ingredients and watch. Then IF they want to print it, they can go to your link and scroll and scroll and scroll down to the recipe.
Thank you for your suggestion! I do have a link at the top of each recipe post that will take you right to the recipe, also a link right at the top to print recipe, and you can see the whole recipe in the print preview without printing. This will help people from needing to scroll so much. Happy Baking!
I’ve made this several times on a pizza stone and it worked fine, but this time I used parchment paper (I thought it would get crispier underneath). It was a hot, sticky mess! I couldn’t get the paper off to save my life. We ended up eating paper-lined pizza. Never again!
Oh no! I wonder why that happened. We like to start on the paper, then pull the paper out and bake it straight on the oven rack as soon as it can hold itself. Also, it helps to sprinkle a bit of rice flour or semolina on the parchment paper under the dough as well. But, if you prefer to make it on the pizza stone, that is also a wonderful option!
I cooked my first two pizzas at 500* just the way they recommended 8min with the parchment and 8min with it off. And the pizzas almost burned!! The second two pizzas went in at 450* with the 8min on the parchment paper and 8min with it off- and it was much better onlyyyy the pizza crust was still too think in some areas. And the bottoms weren’t done the way theirs are in the video… so I am unsure if I should cook it a bit longer without the parchment paper at the end ? Over all very happy but def want to make it better next time! Question : is everyone making 3 pizzas out of the recipe or just 2 ??
It depends on the size of the pizzas you want to make. I make 2 very large pizzas, or three medium size, or even 4 small ones. It also depends on how thick you like your crust. If the bottoms weren't done it is likely that you may need to place them on a lower rack in your oven. Every oven is a bit different, some run hotter and some run cooler. Just keep an eye on them! Happy Baking!
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I made this tonight for dinner.....two pizza were devoured by 5 of my kids in a matter of 5 minutes. Best pizza crust I've ever made. I was worried when I gave up all purpose flour and started milling our own that my family wouldn't buy into whole wheat pizza crust but this wasn't making us miss anything!
I am so happy to hear this! Thank you so much! I hope you love my other recipes too!
My husband literally requests pizza basically every night thanks to this recipe!
Lol, and this is a healthier pizza version than anything we can get at a pizza place, bonus fresh milled flour pizza doesn't make me feel "ugh" like pizza used to do to me. Thanks so much! Happy Baking!
@@GrainsInSmallPlaces we were just saying the exact same thing last night after eating it. We both said “it’s so nice to be able to enjoy pizza and not feel horrible after.” He also said if tastes like a better version of Pizza Hut and gets better every time I make it 😆
Yes! I love pizza nights now! 😁
I use those zip lock bags all the time, but I usually wrap food in plastic wrap BEFORE placing it in the bag. SO much easier for removing it. Also keeps the bag clean. I'm watching from Nova Scotia, Canada
That is a wonderful idea! Thanks! Hello from there! Has it gotten really cold there already?
Best crust recipe yet! You never disappoint 😊
Thank you so much! :)
OMG! This IS the best pizza dough made from fresh milled flour! I wish I’d discovered your channel sooner 😊 thank you
Thank you! It really is our favorite!
I made this recipe, it's the best fresh milled pizza dough that I've ever used. Thanks for the recipe!
I am so happy to hear that! It is our favorite!
We are big fans of the Food Saver reusable zip top bags. Be sure to get the ones with the black seal, they are sturdier. We use the little hand held sealer to remove the extra air. They are very easy to turn inside out to clean. We've reused them dozens of times and they are still going strong.
That is great to know! Thank you!😀
The dough looks absolutely perfect. Just like you said soft and chewy but crispy on the bottom. I love it. I’m gonna have to get this recipe down. I’m so excited to try it.
Thank you! I love this dough! Let me know how it goes!
Really enjoying all your FMF recipes and excited to try this one! One tip I learned from another TH-camr that I like that gives an EXCELLENT crust is baking it in a cast iron pan if you have one. I put a little corn meal on the bottom, my pizza crust, top it and bake at 450°. If the bottom doesn't get quite done enough before the cheese is good, you can just set it on a low burner until it's the crispiness you want.
Thanks for the tip. We sometimes make it like that if we want a bit thicker crust, so maybe we will try it with a thinner crust too! Happy Baking!
What about a pizza stone?
I made this dough yesterday and baked for my son today! Ah!!! So good! Thank you
Awesome! I am so happy to hear it was a hit! Nice job. Thanks so much!
Made this last night for dinner and it’s am awesome recipe! My family loved it and going to make some today to put in the freezer. I used hard white and Kamut, used water and it’s definitely a keeper!❤
Yay! I am so happy to hear that! I make this dough OFTEN! lol. So happy your family enjoyed it! Nice job! Thanks so much!
Looks delicious! And pepperoni and banana peppers is my go to every time. Well done!!
yes! yum! Thank you!
HOLY MOLY!! This pizza crust is phenomenal!! I made one tonight and have another crust in the fridge for a day or two. The crust is fantastic. Thin, a little crispy, and a little chewy. And I’m pretty sure my dough was a little dry so I can’t imagine when it’s properly hydrated!! My husband loved it. We’re experimenting with pizza sauces so any recommendations are greatly appreciated!! Thank you, Kara!! DELICIOUS!
Yay! I am so happy to hear that! It is our absolute favorite pizza dough as well! 😊Here is my basic marinara sauce I like to use a lot. grainsinsmallplaces.net/homemade-marinara-sauce/
@@GrainsInSmallPlacesthank you!
welcome! 😊
I love your recipe and YES we are team pepperoni & pineapple. Sometimes people think we're crazy but it's so good 👍
Right!? I don't know why they think it's weird. If they tried it, they might like it! 😉 Thank you so much! 😀
You have the best fresh milled flour recipes! We made your version, wonderful! Thank you for sharing!!
Awww thanks so much! I am so happy to hear you enjoy my recipes!
@@GrainsInSmallPlaces Very much, thank you for your generosity in sharing them!
😊
BEST pizza dough ever! Thanks so much for sharing!
Agree! Thank you! You are welcome! 😁
Just found this channel and LOVE it! Just what I’ve been looking for! I’ve been having a hard time figuring out milled flour, but also use a small Breville oven daily!
Yay! I am so glad you found me! I have all kinds of recipes and tips for fresh milled flour, and the only oven I have is my Breville! It is fantastic! I use it daily as well! Thanks so much! Happy Baking!
Thank you for your response
I made it twice already and it was yummy 😋 also i freeze couple an followed your way I am sure it will me 👍👍👍
Welcome! I am so happy to hear that! I love having some in the freezer both ways! As frozen pizzas ready to go, and as just dough incase I want to make something else with it! Thanks again!
How long do you par bake it?
Just ordered the pizza, pan, a shovel or whatever it’s called. Thank you for the link. I’m looking forward to trying your recipe. Thank you.
It is nice to have to put the pizza in and out! Can't wait for you to try it!
Trying this tonight! Looks amazing. I haven't gotten any Kamut yet, so I'll have to use what I have, but I'm excited to try it at some point for pasta 😊
Yay! I hope you love it! We have it often! Thanks so much!
Pizza dough is one that I've not found a good one fir miles wheat berries. I'll be testing this one out for sure. We have pizza every Friday night. 😋 Thank you!
Yes! Try this one. It took me forever to get this one right! It is our favorite, and I recommend to make the dough a day or two before, yum! Let me know how it turns out!
I'm amazed this pizza doug is excellent thank you
Yay! I am so happy to hear that! We love it too! Thanks so much!
You’re right….this is the best pizza dough recipe. Thanks for sharing.
I am so happy you like it too! Thanks! 😀
I mill my own flour for bread, never thought of trying it for Pizza. Usuall I use the Double Zero Naples style flour to make crusts. I'm going t try this. Thanks for your time.
Yes! It makes wonderful pizza dough! It is even better if you make the dough 1-3 days before, and let it ferment in the fridge! yum!
@@GrainsInSmallPlaceshow long can you store it in the fridge/freezer? And if you use the dough right away after making it will it still taste as good? I love pizza so much, but I’m trying to to avoid a diabetes diagnoses and I want to be healthier overall so I’ve started milling. I feel so much better eating higher fiber. Thanks for all you do.
That looks so amazingly delicious!
Thank you so much! Let me know if you give it a try!
We made the dough last night, fermented it in the fridge and made both your pizza and focaccia for dinner today! Wow, what amazing flavor and texture, just perfect! Thank you so much for all of the tips. I just discovered your channel and already have learned SO much from you :)! Now binge watching all of your videos 😂💓.
Yay! I am so happy to hear that! Thanks so much! 😊
I liked your oil and garlic topping for the first pizza. I do not eat tomato. I usually use a white salad dressing that has cheese in it.
Yes, I love making a variety of pizzas, it is so fun for everyone to pick their own toppings!
How long can you keep it refrigerated before using it? How long will it keep if frozen? If you use the dough right away will it still be as good? I have so many questions. lol I love pizza so much, but I’m trying to avoid a diabetes diagnosis and have started milling in hopes that it helps. I feel so much better eating more fiber. Thank you for all you do! ❤️
I have kept it in the fridge for up to 4 days with success and in the freezer for 3 months. Yes, fresh milled flour makes me feel so much better as well! 😊
We need a pizza peel. I’ve been eyeing them for quite awhile! Thanks for confirming that I need to spend some more money. My husband will be so thrilled. 🤣🤣🤣🤷♀️
🤣 it really is nice. the one we bought was only like $13. But, there are some beautiful ones out there! We didn't have one for years and made do though.
Your videos inspire me to take a chance using my flour mill. I’ve made pizzas every which way but loose and was glad to see we share a Breville oven that I should try next. I can sort of see what rack you’re on, but wondered if you just use bake or convection or whatever you’re setting you’re using on whichever rack level. Thanks!
We like to use the pizza rack that is noted on the front glass of the Breville. I like to go up to 480*F (the highest it will go) and use convection. We will bake it on the tray first for about 5-8 minutes, then remove the tray and finish baking straight on the grate! So good! I hope you love it! Let me know what you think! You can do it!
@@GrainsInSmallPlaces perfect! I appreciate your help. I'm a long time bread baker, but learn something new on each of your videos about home milling which is new to me.
Super. Thank you. Will give it a try.
I hope you love it!
I like to use Ziploc bags that also can be used on my vacuum sealer. That way everything in it lasts a very long time. It’s a bit of a pain to wash them out and dry them but you can do that and reuse them. You can just look up vacuum ceiling bags. And if you don’t have any vacuum sealer, you can just use a little hand pump to vacuum them.
Great tip! Thank you!
Thanks for sharing!
Thanks for watching!😃
I usually just throw in the ingredients and don’t use any recipe at all, but I found this looking to freeze some and I’m using fresh ground flour, so this will be helpful. I only have one of the Kitchen Aid attachments, so don’t do a lot of grain grinding. When I got my large bag of white wheat they only had soft white wheat. So, I’ll probably add a little gluten flour. I should get some more grains. There is a company Azure Standard on the other side of the mountains and they can deliver close to me.
Nice! I have heard great things about Azure, but I have not tried them yet. maybe my next go round in the west!
Love this! Can you tell me how long you “ Par bake” your pizzas that you freeze and how you cook them later after pulling out of the freezer? Ty
I par bake the crust only so about 7-10 minutes at 450*F (just until it is firm. Then I let it cool, put the toppings on. Now it is just like a frozen pizza from the store. I bake from frozen 450*F for about 15-18 minutes or until cheese is nice and browned. Hope that helps. (To freeze, I wrap in foil, then plastic wrap, write on the outside the baking instructions, and my kids can bake them whenever.)
I'm so happy I found your channel.. I am new to milling wheat berries. For this recipe, you said to use 3.5-4 cups fresh milled flour. But you only milled 1 2/3 c hard white and 3/4 cup Kamut. Doesn't add up to 3.5-4 cups flour or do they after milled. If so then my confusion is over, lol.
I am happy you found me too! Welcome! Those measurements are for the whole wheat berry, the 3.5-4 cups is for the flour after milling. So, the weight of wheat berries milled will equal the weight of the flour. BUT, this is not the case for volume, so 1 cup of wheat berries will give you more than 1 cup of fresh milled flour. I hope that makes sense! Happy Baking!
@@GrainsInSmallPlaces It does help me, thank you.
Thanks for your recipe love pizza do you let the dough rise after 20 minutes kneading before put it in the refrigerator?and for how long
Thanks again
Thank again for sharing
Thank you so much! I usually just oil my bags, and put it straight in the fridge. Then pull it out about 1-2 hours before using to room temperature.
Hi! I just found you! You’re very helpful because I’m a beginner! Beginner at sour dough and now fmf! What kind of mixer does you have? Can you show or tell me how certain wheat berries become a certain flour, this part is so confusing, I get the 6 types of wheat berries but what kind of flour does it become?
Hi! I am glad you found me too! I believe I sent you an email with some of these answers, but fresh milled flour is a bit different, there is not a bread flour/ All-Purpose flour/ etc. It depends on the kind of wheat you mill into flour. This is my video on an All Purpose flour blend, you can use that on most things, but not breads. I have tons of recipes all written for freshly milled flour on my blog at www.grainsinsmallplaces.net
Here is my info on AP flour: th-cam.com/video/ZfljrcQ1svQ/w-d-xo.html
Can’t wait to try this
Yum! let me know how it turns out!
Hii there.. I'm trying to make this amazing recipe now 😅... I used 380g hard white and 80g rye. Followed everything else to the T, but after 30 mins of kneeding it wasn't in a dough ball and it broke apart when trying the test. So I followed your suggestion in another comment of adding more water (I chose to add 1TBSP) and not adding flour - I'm currently kneeding again for 15mins haha. We'll see what happens.. I really just want Pizza for dinner lol 😣❤️
I do like to work with a dough on the wetter side, and find that can often be the issue is too dry of dough. But if it started breaking apart after kneading it that long, it may be overkneaded. What are you using to knead? I am finding different mixers can give very different results.
@@GrainsInSmallPlaces thanks so much! I am using a larger Kichen aid with a hook attachment. I ended up adding more water on top of the 1 TBSP and I believe I reached the test ☺️.. it still didn't form a dough ball but it is stretchy and I've divided the dough! We'll see what happens!
I don't always get a dough ball, I think the stretchy dough is more idea for pizza dough. I am making a double batch as we speak! I hope you love it! 😀
Love my homemade pizza wuth fresh ground flour.
😋
I've made this dough for pizza but I most often I make up a double batch for fridge and freezer to make flatbreads in a cast iron skillets. I regularely make 6-8 rounds at a time to use as wraps, gyros or to dip in hummus. The dough is wet, so I roll them in all purpose einkorn flour. They come out perfectly soft, tender, chewy, and a little stretchy. So good! I'd love to try making with sourdough starter. Any thoughts on how much starter you would use?
Yes, it is such a versatile recipe! To make with sourdough, I would just omit the yeast, add 1/2 cup sourdough starter (113g). Let me know how it turns out if you give it a try! Happy Baking!
I'm going to try it today!
❤@@GrainsInSmallPlaces
Sorry to take so long to get back to you. Sourdough starter was excellent. I didn't double the recipe this time, but will go back to it from now on. My daughter said I definitely need to be making it again and again...
Hi Kara, thanks for this recipe. I was wondering, when you par bake and prep the pizzas for the kids to have later, what does that process look like? I would love to have some pizzas ready to go like that for when the grandkids come to spend the night!
I love to bake just the crust partially. So, I will bake the crust at 450*F for about 5-7 minutes, just until it can hold itself. Then, I pull it out and let it cool just a bit. I top with sauce, cheese, toppings, etc. Then I will wrap the whole thing in foil. If I plan to use it within a week or so, I will just leave it in the foil. If longer storage, I will wrap the foil in plastic wrap so it doesn't get freezer burnt. I like to write with a sharpie right on the foil baking instructions for my kids. -Preheat oven 450*F Remove foil, place directly on oven rack. Bake until cheese is browned and bubbly (10-15mins)
Thank you so much! This helps a lot. Maybe when the grandkids are older we will do the toppings together and they’ll enjoy that but for now just having something so delicious to pull out and pop in the oven will be so convenient! I appreciate your sharing all your tips and tricks so much!!!!
Would you please let me know if subbing sourdough starter for the yeast will work, and if so, what amount you would use? Thank you!
Yes! I would take 1/2 cup of flour and 1/2 cup water out and add 1 cup of sourdough starter. Then, no yeast. Make it a day or two in advance and keep it in your fridge!
@Grains In Small Places Great! Since I'm using starter, do you think I could do some stretch and folds plus fridge ferment rather than using mixer?
oh yes, I would think that would work. 😉
Where did you get the Kamut Grains, Pleasant Hill Grain does not list the grain, I found it listed at Country Life Natural Foods, Is this where you got you Kamut Grain?
I got my last couple bags from Azure (It is also known as Khorasan Wheat) www.azurestandard.com/?a_aid=7df0fb364f
I have purchased it in person at Bread Beckers, and in a pinch purchased from these 2 at Amazon : amzn.to/42i1oBD
OR
amzn.to/3i2Odmk
I haven't purchased Kamut from Country Life, but hear they have great quality, and I have a 10% off discount link. If interested. influencers.countrylifefoods.com/KARA63293
Here is the listing for it on Pleasant Hill Grains: www.pjatr.com/t/8-12416-319338-206096?sid=&url=https%3A%2F%2Fpleasanthillgrain.com%2Fkhorasan-organic-superpail
I hope that helps!
@@GrainsInSmallPlaces Thanks this ts much help
Also, I'm team Pineapple as well 😉
Yay! It just has the perfect flavor balance!
Do you have a pizza dough recipe that has a crispy crust? Thank you so much!
Yes, this pizza dough recipe is great, because it will do both! Just bake it longer on the oven rack directly. (bake it on a pan until it can hold it's shape, then remove the pan.) Also, for super crispy bake it on a slightly lower rack in your oven. grainsinsmallplaces.net/pizza-dough-fresh-milled-flour/
I think I missed it! Let’s say you freeze or refrigerate the pizza. Do you want to wait for it to double in size on the counter before cooking w it? Thanks(:
If making the pizza complete into a frozen pizza, I bake from frozen, I have a video on that too. th-cam.com/video/TgWUNx0Rk9Y/w-d-xo.htmlsi=oN_Hw71sswt0aO-G
If freezing just the dough, you put it in the fridge to thaw overnight, then the counter for a couple hours before making the pizzas to come to room temperature.
Made me hungry
Lol! I get hungry every time I edit my videos! lol Thanks for watching!
I’m trying this recipe this week! Would love to find a sourdough pizza recipe someday that uses fresh ground flour! 😁
Yay! Let me know how it goes! You can definitely make this with sourdough! Just omit the yeast, and add 1/2 cup sourdough starter 113g in it's place. I would love to know which you prefer if you try them both! Happy Baking!
Thank you so much! Would you say 4-5 hours for first rise with sourdough?
It really depends on your starter, just look for double or almost double. Mine will typically be around that time, but could take more or less.
Thanks so much h for the guidance!
I made this last week with sourdough starter instead of yeast and it was perfect! Making it again tonight but had to up it by 50%…my hungry kids demolished it last time! Thanks again!!
I love going to Hruska’s!❤
Yes! It is lovely! We stop in anytime we are in the area!😀
I love your channel. Just found you.
Welcome! Thank you so much! ❤
I'm so excited about this but i'm having trouble getting the dough to come together. I'm also new at the FMF thing and have read how there is a learning curve. My dough is still just hanging around the bottom of the bowl but looks a bit smoother. I finally added a bit more flour but it's still not coming together. I'm probably up to 35 40 min of kneeding and it's only getting a little stretchy. I checked and i have followed the recipe exactly except for the bit more flour. Any ideas out there???
I am guessing when it started to look smooth, that you had it right there. But, once more flour was added it made the dough too dry. FMF is very different than white flour, it needs to be a wetter dough. I encourage you to watch my free Focaccia master class, I show tips, tricks, and what the dough looks like at different stages, etc. I hope that helps! Let me know how it goes. th-cam.com/video/3nDorxqEgaU/w-d-xo.htmlsi=-i02QbCfKidq2oo4
@@GrainsInSmallPlaces thanks so much for responding and I'll keep at it :)
When doubling this recipe, should the kneading take longer? I get to a pretty good windowpane but after the rise the dough isn’t as stretchy and “breaks” when formed into a crust. I’ve been afraid that I’ll over knead it but I’m thinking I just need to keep going. I’m determined to figure it out! 😉
Yes, it may take a bit longer with more dough to knead, but it is always a bit different time for me every time I make it! You got this, go by the stretchy dough, it is more accurate than the time on the clock! 😊
Thank you for sharing this recipe. How do I know if I need more or less flour? Thx 🙏🏻
Check the consistency of your dough, and check for stretchiness. I will say it almost never needs more flour. I recommend watching my Focaccia Bread Masterclass (It's free), in that video I show the consistency and texture of the dough during several stages of kneading. And, I make my focaccia with my pizza dough, so it's the same dough! th-cam.com/video/3nDorxqEgaU/w-d-xo.htmlsi=eiu0grzvBd__rqcO
@@GrainsInSmallPlaces thank you so much!
welcome!
If I use active yeast instead of instant yeast, do you know how I would alter the steps in the recipe, longer wait time or anything? I have active yeast (I am sure anyone that bakes already knows the answer but I am new to using it)
If you are using active dry yeast, you can hold out a bit of the liquid, and a pinch of sugar from the recipe. Then when the instructions tell you to let the dough rest before putting in the yeast, this is where you will activate your yeast. Take that small amount of liquid from the recipe and a pinch of sugar, put the yeast in a small bowl and stir. Let it sit while the dough sits (15 mins), it should get nice and foamy. Then when the recipe says to put the yeast in, put that mixture in, and start the kneading process. This is actually a pretty common question! Let me know how it goes! Happy Baking!
Rose homestead sent me over.
Yay! Welcome! We are doing a fun collab this month!
Can you par bake at 450 F then cool and freeze crust only? If so, how would I go about preparing from that point? Need to let thaw? Or could you just put on toppings and bake?
Yes, we par bake and make "frozen pizzas" all the time with it. We will bake the crust at 450*F for about 5-7 minutes (until it is stiff enough to hold itself. Then let it cool. After it cools a bit, we will put the sauce, cheese, and whatever toppings you wish. Then, cover it with foil and freeze. If it will be stored a long time in the freezer, we like to wrap it again with plastic wrap to protect from freezer burn. Then, we just bake it from frozen 450*F for about 12-18 minutes until the cheese is nice and browned. Enjoy!
How could I do the crust only?
Ok so question, you said you can pop the dough in the freezer, then later you said you like to par cook them. Which way is best? Which way do you prefer, or is it basically par cooking them for the kids.?
It is all about preference. I have done it many ways. I have even had both frozen dough, and frozen premade pizzas in my freezer at once. One is more to have convenience foods ready to go for those days you need a fast meal, or so the kids can make them. Here is my frozen pizza video talking about making them and freezing them ready to bake. th-cam.com/video/TgWUNx0Rk9Y/w-d-xo.htmlsi=muUHzxlM6nD7LF8C
@@GrainsInSmallPlaces thank you so much. I read all of the other comments, then listened to your videos a number of times and finally caught that you do both. Made it today, put 2 pre baked ones in the freezer and made one for supper and used a pizza stone. We ate the whole thing. Your recipes work great. We love the hamburger buns.
Can you make this without yeast? can i use something else, the yeast products aint the best where im from
If you have a sourdough starter, you can omit the yeast, and use about 1/2 cup of the sourdough starter (113g). Let me know how it goes if you make it! Happy Baking!
Trying your pizza I buy a 6 gallon bucket of Kumut from bread Beckers that’s how I found out about milling , been dong now three years haven’t looked back love it .. I’m going to try your recipe an Mac N cheese I would have never thought ..clicked link for your foldable pizza thing not available 😢
Yay! Bread Beckers is amazing! The Mac N Cheese pizza is my kids favorite! They must not have that listing anymore. 🙁
I updated the link for a similar pizza peel if you still are looking for one. 😀
Thank you .. I love kumut when Make bread I use 1 cup kamut , 1 cup hard red an one cup hard white love that combo for my Bread an hamburger buns.. can’t wait to do pizza that way for sure
Can you use freshly ground Spelt
You can sub the spelt in for the Kamut portion of the dough. :)
Thank you so much for your video. You might want to investigate your Olive Oil as I guarantee it is not what you think it is. Use organic butter (Costco), MTC oil, high quality(the real olive oil) or ideal for cooking coconut oil.
Thank you! 😃
What do you recommend for using the Ankarsrum? Do I use the dough hook?
I just typically grab the roller and scraper, but you can use the dough hook if you prefer. I have a video making focaccia with the dough roller which is made with my pizza dough recipe. th-cam.com/video/3nDorxqEgaU/w-d-xo.htmlsi=WV6qIrNJQGeMcGiY
@@GrainsInSmallPlaces perfect. Thanks so much! ❤️
welcome! 😊
So you don’t have to let it rise after you take it out of fridge? You said something about letting it sit. I didn’t actually see this information on the written recipe I have.
I have done it both ways. It is best to let it sit to come to room temperature for 1-2 hours before working with it. BUT, in a pinch it still works wonderfully right from the fridge. 😊
Dud you let the dough come to room temp before you started shaping it into a crust?
It is best to let it come to room temperature for 1 to 2 hours. But, honestly, I have made it right from the fridge too when we are in a pinch. Let me know how it turns out! Thanks!
Will this work with dry active yeast if I don’t have instant yeast? #TeamPineapple as well!!!
Yay! Pineapple! Yes, you can use active dry yeast, just use some of the liquid from the recipe, and a pinch of sugar in a small bowl, then stir in the active dry yeast. Let it sit for about 10-15 minutes (it should get nice and foamy), during that first rest period in the recipe before the yeast goes in. Then, when the recipe calls to put the instant yeast in, put that mixture in, and continue the recipe.
What is that mixer
This is a Bosch Compact mixer, it has unfortunately been discontinued. But, here is my review of it, sometimes you can find one on market place or thrift stores. th-cam.com/video/jac7Gy0Q45E/w-d-xo.htmlsi=Ql4rkCO0NQV-gXoy
20 min kneading and mine doesn't pass test dont know if I should knead longer or add more flour
maybe need to add a little water. I find that dough that won't come to a window pane sometimes just needs a little more liquid. But, I have had to knead for up to 30 minutes to get it. It will still be pretty good if you don't get the window pane, but the texture is even better if you can get it there. 😉
@@GrainsInSmallPlaces I have to say even tho I did not have the window pane it was delicious whole family loved it, I did add more flour cause I wasn’t sure what to do, I have a kitchen aid and it started to wrap around the hook I kneaded for 40 min, dough didn’t break when I pulled apart but was not nice a stretch like yours. So do you think I should have added more water instead of flour? I will try to figure out a way to post my pizza it was beautiful. Thank for the quick response
I'm so happy every loved it! I would try more liquid next time. ❤️
Need a little more instruction on how you froze so you cooked it for way or what I’m not sure what you’re saying
I actually made a whole video on making these into frozen pizzas! th-cam.com/video/TgWUNx0Rk9Y/w-d-xo.htmlsi=oCmK9KtFpwaV63Li
It would be nice if you could place your recipe in the comment section rather than giving only a link. Many do not want to print it out but see the ingredients and watch. Then IF they want to print it, they can go to your link and scroll and scroll and scroll down to the recipe.
Thank you for your suggestion! I do have a link at the top of each recipe post that will take you right to the recipe, also a link right at the top to print recipe, and you can see the whole recipe in the print preview without printing. This will help people from needing to scroll so much. Happy Baking!
I’ve made this several times on a pizza stone and it worked fine, but this time I used parchment paper (I thought it would get crispier underneath). It was a hot, sticky mess! I couldn’t get the paper off to save my life. We ended up eating paper-lined pizza. Never again!
Oh no! I wonder why that happened. We like to start on the paper, then pull the paper out and bake it straight on the oven rack as soon as it can hold itself. Also, it helps to sprinkle a bit of rice flour or semolina on the parchment paper under the dough as well. But, if you prefer to make it on the pizza stone, that is also a wonderful option!
I cooked my first two pizzas at 500* just the way they recommended 8min with the parchment and 8min with it off. And the pizzas almost burned!!
The second two pizzas went in at 450* with the 8min on the parchment paper and 8min with it off- and it was much better onlyyyy the pizza crust was still too think in some areas. And the bottoms weren’t done the way theirs are in the video… so I am unsure if I should cook it a bit longer without the parchment paper at the end ? Over all very happy but def want to make it better next time! Question : is everyone making 3 pizzas out of the recipe or just 2 ??
It depends on the size of the pizzas you want to make. I make 2 very large pizzas, or three medium size, or even 4 small ones. It also depends on how thick you like your crust. If the bottoms weren't done it is likely that you may need to place them on a lower rack in your oven. Every oven is a bit different, some run hotter and some run cooler. Just keep an eye on them! Happy Baking!
@@GrainsInSmallPlaces thank you!! about how do you make your two very large sizes?