Freezer-Friendly Sourdough Pizza Dough

4.91 from 11 votes

Freezer-Friendly Sourdough Pizza Dough

This freezer-friendly sourdough pizza dough makes pizza night cheap, easy, and nutritious. You can freeze up to a year's worth, so you don't have to worry about making dough every time you crave pizza.

Prep Time30

Additional Time8

Total Time8 30

Course: Sourdough

Cuisine: American

Servings: crusts (8 inches)

Calories: 629kcal

Author: Rebecca Warfield

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

US - Metric

Instructions

Make the Dough

In the bowl of a stand mixer, combine all of the 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
Mix on low speed with a dough hook until combined. Scrape the sides of the bowl if necessary.
Bump up the speed to medium and knead the dough until it is smooth and elastic and passes
. (If the dough is too sticky, add one tablespoon of flour at a time until you can handle it without it sticking to your hands).
Place the dough in an oiled bowl and bulk ferment for 8 hours or until it is doubled and domed on top.
When it has doubled, turn the dough out onto a clean counter on work surface.
Use a bench scraper to divide it into 4 equal portions.
Shape each portion into a ball by turning it clockwise while simultaneously pulling it toward yourself on the countertop.
Lightly flour the tops of the dough balls (this will help prevent them from sticking to the bag in the next step).

Bag and Freeze

Use a bench scraper to lift the dough off of the counter and into your hand.
Transfer each dough ball into a small resealable plastic bag. Remove as much air as possible from the bag before sealing. (I recommend only one dough ball per bag).
Label and date a large freezer-safe ziplock bag.
Place all of the individual bags of dough in the freezer-safe bag. Again, remove as much air as possible before sealing the bag.
Put the bag in the freezer and use it at your convenience!

To Thaw

10-12 hours before making pizza, remove the dough from the freezer and place it in the fridge to thaw.
Once it has thawed, use it for your favorite pizza recipe.

To Bake

Preheat a stone baking sheet or cast iron skillet in the oven at 500° F.
Shape the dough on a floured countertop. I usually shape mine into a rustic, flatbread-like shape. You can make the crust as thick or as thin as you like.
When the oven is preheated, and the baking stone or skillet is hot, remove it from the oven.
Transfer the dough to the baking stone or skillet.
Top the dough with your favorite sauce, cheese, and toppings.
Bake for 10-15 minutes or until the cheese is bubbly and the crust is golden.

Video

Notes

Depending on how much dough you are making and the type of mixer you have, you may need to make this dough in batches. Check the manufacturer's instructions for recommendations.
Various factors determine the hydration of your dough, including your starter, the type of flour, and environmental conditions. If your dough is sticky, add one tablespoon of flour at a time while kneading until it no longer sticks to your hands.
If possible, I recommend freezing your pizza dough in a deep freezer. Regular kitchen freezers have a defrost cycle that can slightly thaw and then refreeze the dough. This can lead to ice crystals forming on the dough.

Nutrition