Freezer-Friendly Sourdough Pizza Dough Recipe
This Freezer-Friendly Sourdough Pizza Dough recipe offers a convenient way to enjoy authentic sourdough pizza anytime. With a mix of all-purpose and whole wheat flour, plus a long fermentation for flavor development, this dough can be portioned, frozen, and thawed as needed, making it ideal for meal prepping and spontaneous pizza nights. It yields a chewy, flavorful crust that can be baked on a preheated stone or cast iron skillet for a crispy, golden finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 35 minutes (including fermentation)
- Yield: 4 individual pizza dough balls 1x
- Category: Bread/Dough
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Dough 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
- Make the Dough: In the bowl of a stand mixer, combine all of the ingredients thoroughly to form a cohesive mixture.
- Mix and Knead: Using a dough hook, mix on low speed until ingredients are combined. Scrape down the bowl’s sides as needed. Increase speed to medium and knead until the dough becomes smooth, elastic, and passes the windowpane test. If too sticky, gradually add flour one tablespoon at a time until manageable without sticking.
- Bulk Fermentation: Place the dough in an oiled bowl and cover. Allow it to ferment for about 8 hours or until it has doubled in size and developed a domed top.
- Divide and Shape: Turn the risen dough out onto a clean work surface. Using a bench scraper, divide the dough into 4 equal portions. Shape each piece into a tight ball by rotating it clockwise while pulling it towards yourself on the counter.
- Prepare for Freezing: Lightly flour the tops of the dough balls to prevent sticking inside bags.
- Bag and Freeze: Lift each dough ball with a bench scraper and place it into individual small resealable plastic bags, removing as much air as possible before sealing. Label and date a large freezer-safe ziplock bag, place all individual bags inside, remove the air again, then seal and place in the freezer for storage.
- Thaw: About 10-12 hours before making pizza, transfer the dough balls from the freezer to the refrigerator to thaw slowly.
- Shape and Bake: Preheat a stone baking sheet or cast iron skillet in the oven at 500°F. Shape the dough on a floured surface into a rustic flatbread shape, adjusting thickness to preference. Remove the hot stone or skillet from the oven, transfer the shaped dough onto it, then add sauce, cheese, and toppings. Bake for 10-15 minutes or until cheese is bubbly and crust is golden brown.
Notes
- Ensure your sourdough starter is active and bubbly before using for the best rise and flavor.
- Adjust flour quantity slightly if the dough feels too sticky; consistency is key for handling and shaping.
- Only freeze the dough balls once shaped and lightly floured to prevent sticking in the bags.
- Remove as much air as possible from bags to avoid freezer burn and maintain dough quality.
- Thawing in the refrigerator for 10-12 hours prevents over-proofing and maintains dough texture.
- Preheating your baking surface ensures a crispy crust by creating an instant sizzle when the dough is placed.
- You can customize the thickness of your pizza crust according to personal preference during shaping.
Keywords: sourdough pizza dough, freezer-friendly pizza dough, easy pizza dough, make-ahead pizza dough, homemade sourdough pizza crust, rustic pizza dough
