Soft Fresh Milled Whole Wheat Pizza Dough!

[@carriannrose]

I love how relaxing your videos are. I watched this miss than once just because it’s relaxing and enjoyable watching you demonstrate your art 🥰

[@rogerforsthoefel8307]

My wife just started down the fresh milled grains path and has been watching several other ladies' channels daily. I just found yours and think it may be the best! You don't waste time and get right to the task at hand. Looking forward to more recipes. Hoping to find some artisan breads and buns!!

[@Lovelybellbakes]

Thank you so much!

[@findingmyrootswoolmarketms]

Girl! I mixed this up on Friday night and placed it in the refrigerator to bake tonight (Sunday). It is sooooo good! I think I can stop experimenting with pizza now. ❤️🌾🍕

[@Lovelybellbakes]

😄👏🏾I’m so happy to hear that! This is my go-to pizza dough as well. It’s so simple

[@PD-iu9bn]

I definitely find slow-rising pizza dough for 2-3 days before making pizza improves the flavor significantly! I followed your recipe tonight and mine is in the fridge now (Friday), we will make pizza on Sunday. Your recipe is very similar to the one I’ve used for years, but it came out stickier than my recipe, even after I hand kneaded it for another ten minutes. I decided not to add any flour and just see how it goes, I think it will firm up in the fridge quite a bit and be lovely for my family this Sunday! Great videos, by the way! Thanks for putting all the work into them.

[@PD-iu9bn]

Update* So the pizza turned out great! The dough was definitely looser and stickier than my original recipe, but was still very workable and cooked up nice. My next batch I Will make two changes: One, I will increase the flour to water ratio by a few percentage points and see if that tightens it up a bit. Two, I will reduce the yeast by about half to encourage a slower rise in the fridge. I let mine for two days, and would like to go three. What I read for pizza dough is that longer ferment times equals more complex and deeper flavors from the crust, and longer times require LESS yeast in order to slllloooowwww done fermentation and force the yeast to work a little harder. My family was pumped to discover a great fresh-milled pizza dough recipe, thanks again!

[@Mel-vu9ss]

@@PD-iu9bnthanks for updating.

[@rosestewart4998]

I just discovered you and you are amazing!! So clear and informative! Thank you so very much for your dedication to teaching us!!

[@Lovelybellbakes]

It’s my pleasure. Thank you!

[@jessicajohanson9162]

This was absolutely PHENOMENAL!!! My family adored it!!! Thank you so much for taking the time to make these videos, especially with fresh milled flour ❤

[@Lovelybellbakes]

I’m so happy to hear that. It’s my pleasure!

[@RiseandShineSuburbanHomestead]

Can’t wait to try this!

[@Lovelybellbakes]

Hope you like it!

[@RiseandShineSuburbanHomestead]

@@Lovelybellbakes girl-you haven’t disappointed me yet!!!

[@debip7483]

Hi Monique - do you have a favorite pizza sauce recipe?

[@LizaCogg]

My pizza night is tonight so I think I’ll give this a try! Thanks for the recipe!

[@Lovelybellbakes]

If you try it, let me know how it turns out.

[@LizaCogg]

This pizza dough was outstanding! Made this last night. My husband loved it, divided and put one in he freezer for next week. You have a gift for this and teaching this. Your instructions are so easy to follow. Glad I found your channel

[@Lovelybellbakes]

@@LizaCogg thank you so much! I’m so glad to hear that you guys liked it!

[@sandralockard1401]

Just found your channel! Love your videos. You explain things so well. You should have a million followers!!

[@Lovelybellbakes]

Thank you so much!

[@CookieCrumbFun]

We have had homemade pizza every Friday night for 25 yrs. ❤ I've made other pizza dough but haven't let it rest in the fridge for a day or two yet. I really need to do that. 😊 Thank you for sharing your milling recipes.

[@Lovelybellbakes]

It convenient and increases flavor. You’re welcome!

[@findingmyrootswoolmarketms]

Do it! You won’t regret preparing well in advance. Since this recipe was posted, I’ve made at least 6-7 pizzas. I’ve finally found my go-to recipe.

[@rosestewart4998]

Thanks!

[@Lovelybellbakes]

Thank you so much!

[@karynmallett7487]

You are AMAZING!!! I love watching your videos! I am making this dough as soon as my cast iron pizza pan arrives🤗❤️ Thank you for what you do & God bless you & your family🙏

[@Lovelybellbakes]

Thank you. God bless you and you’re family as well 🙏🏾

[@nancytryboynton1579]

So glad I found your channel! I’m going to try your pizza dough recipe tonight.

[@Lovelybellbakes]

Hope you enjoy!

[@jmleggett8666]

I love your channel I am beginner of fresh milling grains. I love how you explain things. I have a question. Can you make ahead the pizza dough and freeze it?

[@Lovelybellbakes]

Yes. I do that regularly. I freeze immediately after kneading.

[@ChitoAniban-t3c]

Great video !!!!

[@Lovelybellbakes]

Thank you!

[@annettem5998]

I’m loving and appreciating all of your videos. I was having a hard time figuring out using my home milled flour. So thank you!! Quick question. Do you have an info page of the settings of the flour mill depending on what you are making? I know it has different settings and not sure which setting is best for what. Thank you for any help!

[@Lovelybellbakes]

Hi! I don’t have an info page on that. Pastries, biscuits, pasta, cake etc, you want to mill on the finest setting. For anything “bready” you want it slightly more coarse.

[@WhatWeDoChannel]

That sure made me feel hungry! We love Friday night pizza night in my house too! We can make way better pizza at home than anything available from takeout!

[@Lovelybellbakes]

So true!

[@nelsonbrooks]

You look like a pro. Great job.

[@Lovelybellbakes]

Thank you!

[@kristenesch1306]

Just came across your channel. Instant subscribe.

[@Lovelybellbakes]

Thank you!

[@marilyn2159]

I noticed this video is 10 years old. Are you still doing videos? I’ve made this 2 times and am making it tonight for the 3rd! Thx 😊

[@Lovelybellbakes]

10 years?! Maybe KZbin is glitching. I posted this in March of 2024. I’m definitely still making videos as well ☺️

[@kendra384]

Does your fresh milled flour get pretty warm from the mill?

[@Lovelybellbakes]

It does. It’s normal for it to get up to around 115 degrees

[@rochellef16]

In the process of making the dough now and was wondering: if I wanted to freeze the dough, at which step would I do that? Do I freeze before or after the 1st rise? Thank you!

[@Lovelybellbakes]

Hi! You can freeze it before the first rise.

[@rochellef16]

Thank you!

[@tedb5937]

thank you so much for sharing your knowledge and time. what kind of yeast do you use? Ted

[@Lovelybellbakes]

You’re welcome. I use instant yeast

[@DeeSperling]

Looks greata Is the crust crispy or soft?

[@Lovelybellbakes]

Soft

[@laurentaylor2097]

If i wanted to keep some dough ready in the freezer, would i do that after the 1st rise?

[@Lovelybellbakes]

Yup! Just punch it down and divide (if making multiple batches) then freeze in freezer safe bags. To thaw, just put it in the fridge the day before.

[@mariawall972]

I'm not sure if you have mentioned it but what setting do you have your mill at?

[@Lovelybellbakes]

I’ve not mentioned it That’s a great question. I have the top knob set all the way to the left and the bottom knob set to 11pm if it were a clock.

[@mariawall972]

@@Lovelybellbakes okay, thanks.

[@Gcolorina]

Is there a reason why you don't use hard red spring wheat berries in most of your breads? I'm curious because I use red wheat berries for my whole wheat bread

[@Lovelybellbakes]

My kids prefer hard white. But I usually will mix some hard red and rye in without them knowing 😉

[@Gcolorina]

@@Lovelybellbakes I see. I've only used hard red, so I'm gonna try this. I'm sure they'll like it

[@Lovelybellbakes]

@@Gcolorina I’d love to hear how it turns out!

[@Hillcountry58]

What brand cast iron pizza pan did you use?

[@Lovelybellbakes]

I got it from Amazon. It’s the “Home-Complete cast iron pizza pan 14 inch”.

[@Hillcountry58]

@Lovelybellbakes Thank you. I've only been following you for a month, but I have gotten good results following your recipes. I appreciate you!

[@Lovelybellbakes]

@@Hillcountry58 I’m so glad to hear that. Thank you for sharing!

[@Nunya-biz-ness]

I’ll try this recipe, for sure. Quick question, I was always told that salt can kill yeast and that’s why you shouldn’t put it in together. has that ever happened to you? Your dough looks great!

[@Lovelybellbakes]

Iv heard that as well but it’s not true. I’ve never had a loaf that didn’t rise.