Firstly, mill the flour.

Warm the water to around 90*F.

Then, in a stand mixer, add warmed water, salt, sugar, olive oil, and flour. Mix until all incorporated.

Cover, and let sit for at least 15 minutes to allow the fresh milled flour to absorb the water.

Then, add the yeast, and mix to incorporate.

Once, incorporated, start the kneading process. (This can take 20 or 25 minutes sometimes with fresh milled flour.)

Knead until the dough reaches the window pane test.

Cover the dough, and let rise for 1 hour or until doubled.

Preheat oven to 480*F.

Now, Divide the dough into 2 or 3 equal pieces. This should make about Three -12 inch pizzas or Two- 15 inch pizzas.

Then, tear off a large enough section of parchment paper for the pizza to fit on. And sprinkle with either rice flour, corn meal, or spray with baking spray. Just so the dough won't stick.

Put a little olive oil on a smooth surface, and flatten out each dough section until it is the desired size.

Place flattened dough onto the parchment paper, and add sauce & toppings.

Then using a Pizza peel or a pan slide the pizza and the parchment paper into the preheated oven. Slide the pizza with the parchment paper right onto the oven rack, and pull the pan or peel back out.

Bake for about 8 minutes, then remove the parchment paper, and finish baking for about 8 more minutes directly on the oven rack.

Bake until cheese is browned & bubbly.

Remove the pizza with the peel or pan, and allow to cool for a few minutes before cutting.