pizza dough
stone milled pizza dough
stone milled pizza recipe

Daily Bread & Daily Grind Pizza

Pizza recipe – Recipe provided by

This recipe will make 3, 12-inch pizzas.

I use a stand-mixer with the dough hook attachment, but this can be done by hand as well.

This is a 70% hydration dough that bulk ferments in the fridge for up to 3 days, or longer if you like pushing the limits.

50/50 split of 1847 daily bread and 1847 daily grind.



Bakers Percentages

  • 100% total flour
  • 50% daily bread
  • 50% daily grind 
  • 70% water
  • 4% olive oil
  • 3% salt
  • 2% sugar
  • 0.75% active dry yeast


  • 468g total flour
  • 234g daily bread
  • 234g daily grind
  • 328g water
  • 18.7g olive oil
  • 14g salt
  • 9.5g sugar
  • 3.5g active dry yeast


  • 3 ¾ cups total flour
  • 1 ½ cup + 6 tbsp daily bread
  • 1 ½ cup + 6 tbsp daily grind
  • 1 ⅔ cup water
  • 1 ½ tbsp olive oil
  • 2 ½ tsp salt
  • 2 tsp sugar
  • 1 ¼ tsp active dry yeast

Day of Dough Instructions

  1. Whisk water, sugar, and yeast together and set aside.
  2. In the mixing bowl, measure out both flours and mix them together so they are evenly distributed with no clumps.
  3. Pour water mixture into flour.
  4. Start the mixer on low and slowly increase the speed to medium.
  5. Once there are no more dry spots, stop the mixer.
  6. Scrape any dry bits on the bowl off with a spoon or dough scraper, combine them back into the dough ball.
  7. Wet your hands and pat the dough ball, this will prevent a crust from forming.
  8. Cover and let rest for 30 minutes.
  9. Uncover and add salt and oil.
  10. Start the mixer on low and slowly increase the speed to medium.
  11. Knead for 4-8 minutes.
  12. Check dough for elasticity at 4 minutes, if dough is tearing, knead a little long.
  13. Once dough is nice and elastic, it is done.
  14. Shape into a smooth dough ball.
  15. Place into a covered container and let it sit in the fridge for up to 3 days.

Day of Pizza Instructions

  1. Take dough out of the fridge.
  2. Split and shape into 3 even dough balls.
  3. Cover and let proof at room temperature for 4 hours.
  4. Pizza time


  • Using a digital kitchen scale helps a great deal to keep things accurate.
  • If mixing by hand, activate the yeast by using warm water around 105-110F.
  • This dough is wet; wet your hands (or oil like my grandma) to help with handling.
  • Remember that the first mixing of the flour and water is just to get it incorporated and hydrated, not knead.


Cheese, Please

  • Mozzarella Cheese
  • Fresh Basil

Pepp Pie

My Dad’s Pizza


  1. Preheat the oven to its maximum temperature, mine goes to 550F.
  2. You have a couple options of how you want to cook this: while preheating your oven, make sure you put your pizza stone or steel in there. Alternatively, you can also use a pizza screen on the bottom rack.
  3. Prep your toppings.
  4. Toss some flour on your counter or workbench, and sprinkle some flour on your targeted dough baby.
  5. Stretch out the dough evenly into roughly a 12” pizza shape.
  6. Add your toppings.
  7. Bake on the stone or steel, or bottom rack with a pizza screen for about 8 minutes.
  8. Finish with grated parmesan and fresh basil, or whatever you like.
  9. Enjoy!


  • Use the thick side of your grater for the mozzarella—it slows down the melting a bit and helps stop it from breaking and charring too much.
  • Thinly slice that onion and garlic so they cook through.
  • I prefer only about ¼ cup of sauce per 12” pizza, but you do you!

Recipe provided by a Georgetown, Ontario pizza pop-up