Introduction

This freezer-friendly sourdough pizza dough is perfect for homemade pizzas anytime without the wait. Prepared in advance and stored in the freezer, it allows you to enjoy fresh, flavorful sourdough crusts whenever the pizza craving strikes.

A freshly baked pizza sits inside a black cast iron skillet placed on a white marbled texture. The pizza has a golden-brown crust with a thick layer of melted cheese on top, showing slightly browned spots. Beneath the cheese, there is a visible layer of red tomato sauce spread evenly. Scattered across the cheese are small green broccoli florets and browned pieces of sausage, adding color and texture contrast. The skillet handle extends out from the top left of the frame. The lighting highlights the cheese's gooey texture and the toppings’ vibrant colors, making the pizza look hot and ready to eat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g sourdough starter, active and bubbly
500 g all-purpose flour

100 g whole wheat flour
350 g water

10 g salt
30 g olive oil

Instructions

Step 1: In the bowl of a stand mixer, combine all of the ingredients.
Step 2: Mix on low speed with a dough hook until combined, scraping the sides of the bowl if necessary.
Step 3: Increase to medium speed and knead until the dough is smooth, elastic, and passes the windowpane test. If it is too sticky, add flour one tablespoon at a time until manageable.

Step 4: Place the dough in an oiled bowl and allow it to bulk ferment for 8 hours or until doubled and domed on top.
Step 5: Turn the dough out onto a clean work surface and use a bench scraper to divide it into 4 equal portions.
Step 6: Shape each piece into a ball by turning clockwise while pulling it slightly toward yourself on the countertop.

Step 7: Lightly flour the tops of the dough balls to prevent sticking in the next step.
Step 8: Use a bench scraper to lift each dough ball and place into a small resealable plastic bag. Remove as much air as possible before sealing. Use one dough ball per bag.
Step 9: Label and date a large freezer-safe ziplock bag, then place all individual bags inside. Remove excess air and seal tightly.

Step 10: Freeze for future use.
Step 11: To thaw, remove dough from the freezer 10-12 hours before use and place it in the fridge.
Step 12: When ready, preheat a stone baking sheet or cast iron skillet in the oven at 500°F.

Step 13: Shape thawed dough on a floured countertop into your preferred rustic or thin crust shape.
Step 14: Remove the hot baking stone or skillet from the oven and transfer the shaped dough onto it.
Step 15: Add your favorite sauce, cheese, and toppings.

Step 16: Bake for 10-15 minutes until the cheese bubbles and the crust turns golden.

Tips & Variations

For extra flavor, experiment with adding herbs like oregano or rosemary to the dough before kneading.
If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth and elastic.

Try substituting up to half the all-purpose flour with bread flour for a chewier crust.
Let the dough rest at room temperature for 30 minutes after shaping to relax gluten for easier stretching.

Storage

Store dough balls individually sealed in the freezer for up to 3 months. Thaw in the fridge 10-12 hours before use to allow gradual defrosting. Once thawed, use immediately for best texture and rise. Reheating is best done by baking as directed.

How to Serve

Several clear plastic bags contain light beige dough, each bag sealed with thin blue and green zip lines. The dough inside looks smooth and soft with tiny brown specks throughout. The bags are spread out on a white marbled surface, and the light reflects off the plastic, creating shiny spots. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dough after shaping into pizza bases?

It’s best to freeze the dough balls rather than shaped bases. Shaping just before baking ensures better texture and rise.

How do I know if my sourdough starter is active enough?

Your starter should be bubbly and doubled in size within 4-6 hours after feeding, indicating it’s active and ready to leaven the dough.