Start by milling about 2 cups of hard white wheat berries. You’ll end up with a little over 3 ½ cups of flour.
In a large bowl or the bowl of your stand mixer, combine the dry ingredients. Whisk it all together to distribute the salt and yeast evenly.
Now add the wet ingresients to the dry ingredients. Stir everything together until a shaggy dough forms. If the dough seems dry or crumbly, add more water one tablespoon at a time. Freshly milled flour tends to soak up more water than store-bought, so don’t worry if you end up using closer to 1 ½ cups.
Knead the dough by hand for about 10 minutes directly in the bowl, or use the dough hook on your stand mixer for 6–7 minutes on medium speed.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot. Let it rise until doubled in size, about 1 to 1.5 hours. If you’re using rapid-rise yeast, it should be ready in 45 minutes.
While the dough is rising, preheat your oven to 475°F (245°C).
Once the dough has doubled, punch it down gently and turn it out onto a floured surface. Divide the dough into two equal balls for medium pizzas, or leave it whole for one extra-large pizza.
Shape the dough into a circle with your hands or use a rolling pin. Try to keep a little edge around the outside for that classic pizza crust look. Place the crust on a piece of parchment paper or a floured pizza peel. Add your toppings such as crushed tomato sauce, fresh mozzarella, basil leaves, and a drizzle of olive oil!
Slide your pizza onto the preheated stone or baking sheet and bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbly. If you like a darker crust, let it go an extra minute.
When the pizza is done, brush some homemade garlic butter on the crust! It's delicious!
