Start by milling your grain. Using freshly milled flour ensures maximum flavor and nutrition for your sourdough pizza crust.

In the bowl of your mixer, combine water, oil, honey, and active sourdough starter. Mix these ingredients until fully combined.

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.

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.

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.

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.

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.

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.

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 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.