Introduction: Whole Wheat Pizza Crust With Fresh Milled Flour
Make five 12 inch pizza crusts using whole wheat fresh milled flour. I use a Nutrimill miller to grind up wheat into whole wheat flour. I leave in the wheat germ for extra health benefits. These pizzas taste incredible and my whole family loves them. You can cook and freeze for later, or cook, add toppings, and re-cook for a delicious meal.
I freeze two at a time in large grocery bags but I've heard you can buy turkey baster bags and they will fit perfectly. Another tip; grate mozzarella and freeze for quickly making pizzas instead of ordering take-out, you'll save a bundle!
If you don't have a miller you can substitute for whole wheat store bought flour.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Mill Your Flour
I milled about 8 cups of wheat and probably should have done a little less but I’m still getting used to this machine.
If you don't have a miller you can use whole wheat store bought flour.
Step 2: The Wheat in the Nutrimill
This mill is fast so it doesn't take long and you have flour.
Step 3: About Five Minutes
The flour is warm and I fluff it up a tad so it will cool down.
Step 4: The Ingredients
4 cups of warm (115 degrees) water
2 tablespoons Organic Cane Sugar (you can use regular)
1 tablespoon sea salt
1 tablespoon garlic powder (optional)
2/3 cup olive oil (you can use regular vegetable oil)
1/3 cup chia seeds, whole or ground (you can substitute flax or what you have handy or omit altogether)
2 tablespoons fast rising yeast
8-9 cups fresh milled whole wheat flour (divided)
1-2 cups gluten flour
Place all the ingredients in your Bosch bowl except for half the whole wheat flour, gluten, and yeast. Using your dough hook mix on low. Add yeast, gluten flour, and the rest of the whole wheat flour until you have a bit of a sticky dough but pulls clean from the sides of the bowl. Switch up to 2 when adding the last of the flour. Switch to 1 and knead for about 8 minutes to help develop the gluten. Divide dough into 5 balls. After rolling out four I used one ball to make the four mini pizzas.
Step 5: The Dough
Five equal balls of dough, each ball was close to 600 grams. I used one ball to make four mini pizzas and rolled the rest out for four 12 inch pizzas.
Step 6: Rolling Out
Roll out on floured board to an inch or so bigger than your pan. I used cheapy 12 inch foil pizza pans.
Step 7: Place in GREASED Pan
Place into GREASED (I sprayed with Pam) pizza pans and roll over at edges to make a crust. Pinch down as best you can. Set aside, brush with olive oil and let rise for about 30 minutes. Preheat oven to 450 degrees.
Step 8: Prick Bottom With a Fork
After 30 minutes prick the bottom of the crust with a fork. Bake for 7-9 minutes or until crust just starts to brown lightly.
All done! You can cool and freeze to use at a later time or add toppings and cook again. I like to cool on racks so the bottoms don’t get soggy sitting in pans.
If adding toppings pop back in the oven at 450 degrees for about 10-12 minutes and the cheese is melted. Last night we did pizza sauce (a few flavours), fresh sliced mushrooms, deer sausage, onions, mozzarella cheese, a bit of cheddar cheese, tomatoes, feta, oregano, garlic powder, be creative!
Step 9: Mini Pizzas
Two of the mini pizzas beside a big one. I didn’t have pans small enough and placed them on a cookie sheet to rise for 30 min and then cooked them on my pizza stone. Not perfect circles but the kids will love ‘em.