There’s something magical about making pizza from scratch, and this Sourdough Pizza Crust with Fresh Milled Flour takes it to the next level. With its irresistible combination of crispy edges, chewy texture, and rich sourdough flavor, this crust is perfect for homemade pizza nights. Made with wholesome freshly milled flour, it’s packed with nutrients and flavor you won’t find in store-bought options.
Whether you’re new to sourdough or a seasoned baker, this recipe is simple, flexible, and easy to follow. I’ll walk you through every step, from feeding your starter to shaping the perfect pizza dough, so you can enjoy a delicious pizza crust at home. Let’s get started!
Looking for a yeasted pizza dough? Click here.
Benefits of Sourdough and Fresh Milled Flour
Enhanced Flavor
Sourdough pizza crust is renowned for its complex flavor, thanks to the natural fermentation process. The tangy, slightly nutty taste pairs perfectly with fresh toppings, making every bite more satisfying. Fresh milled flour adds even more depth to the flavor. Unlike pre-packaged flours, freshly milled grains retain the natural oils and nutrients, giving your crust a wholesome, earthy taste.
Improved Digestibility
The fermentation process in sourdough breaks down gluten and starches, making it easier for your body to digest. For those who struggle with regular pizza crusts, sourdough may be a gentler option. Fresh milled flour is also easier to digest because it contains the full spectrum of the grain, including the bran and germ, which are often stripped away in commercial flours.
Nutritional Benefits
Sourdough acts as a natural probiotic, promoting gut health and aiding in nutrient absorption. When paired with fresh milled flour, which is rich in vitamins, minerals, and fiber, this crust becomes a nutritious foundation for your favorite pizzas.
A Healthier Choice
Fresh milled flour is free from additives and preservatives commonly found in store-bought flour. Combined with sourdough’s ability to lower the glycemic index of bread, this pizza crust is a healthier choice for you and your family.
Ingredients for Sourdough Pizza Crust with Fresh Milled Flour
Fresh milled flour
Water
Salt
Active sourdough starter
Oil
Honey
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How to Feed Your Sourdough Starter for the Best Pizza Crust
A strong and active sourdough starter is essential for a flavorful and well-risen pizza crust. Since this recipe requires a larger amount of starter, it’s important to plan ahead and feed your starter accordingly. You can prepare your starter the day before and refrigerate it once it has peaked, making the process more convenient. There’s no need to bring it to room temperature before using it—you can mix it straight into your dough.
How to Feed Your Starter for This Recipe
- Standard Feeding Ratio – If you have at least 50g of starter, you can feed it 60g of water and 60g of fresh milled flour, which should take about 4-6 hours to peak or double in size at room temperature.
- Scaling Up for More Dough – If you need a larger amount of starter, simply adjust your feeding. For example, if you have 50g of starter and need 300g of active starter for a double batch, feed it 150g of water and 150g of fresh milled flour.
- Longer Fermentation Time for Larger Feeds – A higher feeding ratio (such as 1:3:3) means it will take longer for the starter to double in size, which is why I recommend feeding your starter the day before if making a large batch. Once it has peaked, you can store it in the fridge overnight to use the next day.
By planning your feedings this way, you’ll have a strong and bubbly starter ready for your pizza dough without unnecessary waiting. Plus, this method ensures you have leftover starter for your next bake!
Step-by-Step Guide to Making Sourdough Pizza Crust with Fresh Milled Flour
Mill Your Grain
Start by milling your grain. Using freshly milled flour ensures maximum flavor and nutrition for your sourdough pizza crust.
Mix the Wet Ingredients
In the bowl of your mixer, combine water, oil, honey, and active sourdough starter. Mix these ingredients until fully combined.
Add the Fresh Milled Flour
Gradually add the freshly milled flour to the wet ingredients. Mix on low speed until the flour is just incorporated. Avoid overmixing at this stage to prevent gluten development too early.
Rest the Dough (Autolyse)
Cover the mixer bowl with a damp cloth or lid and let the dough rest for 20 minutes. This resting period allows the flour to fully hydrate and improves the dough’s texture.
Add Salt and Knead the Dough
After the 20-minute rest, add the salt to the dough. Knead the dough in your mixer until it becomes smooth and elastic, passing the windowpane test. This step develops the gluten structure necessary for a stretchy, chewy crust.
First Rise (Bulk Fermentation)
Transfer the dough to a lightly oiled bowl or container. Cover it with a damp cloth or lid and allow it to rise in a warm spot until it has doubled or almost doubled in size. Be careful not to let it rise more than double, as overproofing can weaken the dough structure.
Divide and Shape the Dough
If you’re making multiple pizza crusts, divide the dough into equal portions. Shape each portion into a smooth ball, then flatten slightly to prepare for rolling or pressing into crusts.
Rest the Dough (Gluten Relaxation)
Let the shaped dough rest for 20-30 minutes. This allows the gluten to relax, making it easier to press or roll out the pizza dough without springing back.
Press Out and Top Your Pizza Dough
After resting, press or roll the dough into your desired size and thickness. Once your crust is flattened, allow the dough to rest an additional 30-60 minutes covered with a damp cloth. Top with pizza sauce, shredded cheese, and your favorite ingredients.
Bake Your Pizza
Bake your pizza on a cast iron pizza pan, pizza stone, or baking sheet at 450°F for 15-18 minutes. The crust should be golden and slightly crisp, with melted and bubbly toppings.
Your homemade sourdough pizza crust with fresh milled flour is now ready to enjoy! Let it cool slightly before slicing and serving.
Try these other sourdough fresh milled flour recipes:
Sourdough Pizza Crust with Fresh Milled Flour
Ingredients
1 14inch Pizza
- 205 g Fresh milled hard white or hard red flour 1⅔ Cup
- 123 g Water ½ Cup
- 5 g Salt 1 teaspoon
- 151 g Active sourdough starter ¾ Cup
- 14 g Oil 1 Tablespoon
- 13 g Honey 1 Tablespoon
Instructions
Mill Your Grain
- Start by milling your grain. Using freshly milled flour ensures maximum flavor and nutrition for your sourdough pizza crust.
Mix the Wet Ingredients
- In the bowl of your mixer, combine water, oil, honey, and active sourdough starter. Mix these ingredients until fully combined.
Add the Fresh Milled Flour
- Gradually add the freshly milled flour to the wet ingredients. Mix on low speed until the flour is just incorporated. Avoid overmixing at this stage to prevent gluten development too early.
Rest the Dough (Autolyse)
- Cover the mixer bowl with a damp cloth or lid and let the dough rest for 20 minutes. This resting period allows the flour to fully hydrate and improves the dough’s texture.
Add Salt and Knead the Dough
- After the 20-minute rest, add the salt to the dough. Knead the dough in your mixer until it becomes smooth and elastic, passing the windowpane test. This step develops the gluten structure necessary for a stretchy, chewy crust.
First Rise (Bulk Fermentation)
- Transfer the dough to a lightly oiled bowl or container. Cover it with a damp cloth or lid and allow it to rise in a warm spot until it has doubled or almost doubled in size. Be careful not to let it rise more than double, as overproofing can weaken the dough structure.
Divide and Shape the Dough
- If you’re making multiple pizza crusts, divide the dough into equal portions. Shape each portion into a smooth ball, then flatten slightly to prepare for rolling or pressing into crusts.
Rest the Dough (Gluten Relaxation)
- Let the shaped dough rest for 20-30 minutes. This allows the gluten to relax, making it easier to press or roll out the pizza dough without springing back.
Press Out and Top Your Pizza Dough
- After resting, press or roll the dough into your desired size and thickness. Once your crust is flattened, allow the dough to rest an additional 30-60 minutes covered with a damp cloth. Top with pizza sauce, shredded cheese, and your favorite ingredients.
Bake Your Pizza
- Bake your pizza on a cast iron pizza pan, pizza stone, or baking sheet at 450°F for 15-18 minutes. The crust should be golden and slightly crisp, with melted and bubbly toppings.
- Your homemade sourdough pizza crust with fresh milled flour is now ready to enjoy! Let it cool slightly before slicing and serving.
Is this a deep dish pizza?
Hi Yvonne,
No, this is not deep dish.
I made this pizza crust today. It is sooo delicious!
Will you ever add the other sized pizza ratios back? I wrote the 16in 3x down but lost it and see you removed it? Not sure if you took it down for a reason 🙂
Hi,
I think you’re mixing up this recipe with the yeast pizza dough recipe. The yeast version is the one with the extra measurements. Those measurements are still there. This recipe has never had those measurements.