Making homemade sourdough pizza dough can be a chore. It’s one of those things you’re going to invest a good 24 hours in. So… I make a ton for the freezer. Usually enough to get us through a month.
Recently, many people have started making sourdough bread in their kitchens. I think it’s amazing that people are embracing slow food. I have been making our baked goods: breads, pie crusts, English muffins, crackers, etc. from sourdough for quite awhile. Eating slow fermented, sourdough products is one of the principles of Nourishing Traditions. They’re the guidelines we follow in our diet.
BTW, if you’ve ever wondered about all things sourdough, here is my favorite course.
After reading several articles that said I can’t freeze sourdough pizza dough, I decided to try anyway. After a little trial and error, I feel like I have it perfected. It’s so good and I can’t tell the difference between what came out of the freezer vs. what is fresh. The trick is to not make too much. Like I said, I only make enough to get us through a month. I take a little time each month making us new dough.
TOOLS TO MAKE THE BEST SOURDOUGH PIZZA DOUGH
If you’re going to really get into sourdough, it’s worth it to make a small investment to add a few tools to your kitchen stash. While they’re not absolutely necessary, they’ll make your life a lot easier.
When making/feeding sourdough starter, it’s important to get the ratios right. I know many people say you can just use equal parts (like a measuring cup) to feed. I personally have had much better luck and better tasting sourdough products since I invested in a scale. Being able to measure out the current starter, water and fresh flour to the correct graham results in a better product. You don’t need an expensive scale. This is the one I bought. I suggest you get one that has both pounds and grams. They’re just more versatile in your kitchen. I like that it has a backlit display button. My scale is one of those things I didn’t know I needed until I had it. I use it ALL THE TIME!
Holy pizza crust Batman! Once you make pizza on a baking stone, you’ll never want to eat it any other way. Your oven is gonna be screaming hot which means your pizza stone is going to be too. The crust is going to bake quickly, no more than 8 minutes. This is going to keep the inside of the pizza crust chewy and full of air pockets. It’s beyond good. Buy you a baking stone. This is the second one I’ve owned. My first one made it 10 years before it was broken. They’ll start out a beautiful light clay color and over time they’ll get very dark.
Since your new baking stone is going to be screaming hot, you don’t take it out of the oven until it’s completely done. I usually leave mine in the oven until the next morning. You need a way to get your pizza from your counter to your baking stone without destroying it. A pizza peel is great for this. I use a very large cutting board. As long as you flour the board before placing the pizza on there, it’ll slide right off.
Working with dough can be a sticky situation. Having a dough scraper can be very helpful. They help you get the all your dough out of the bowl and off your counters. I do have a fancy stainless steel one I purchased from Pampered Chef years ago but we have laminate counters and I’m afraid the corner of the scraper will scratch the clear coat on top of our counters. So, I bought these heavy duty plastic ones awhile back. They’re inexpensive for a pack of 5 and I never knew I needed them in my life until I had them! I use them all the time for cookie batter, bread, pizza dough, all the things.
MAKING SOURDOUGH PIZZA DOUGH FOR THE FREEZER
So…full disclosure. The pizza dough recipe I use isn’t mine. It’s Patrick Ryan’s recipe. It’s pizza crust GOLD and you don’t mess much with perfection. Here is the YouTube video where he teaches you how to make it. The first time I saw it, I could smell the pizza dough through the screen. BEYOND GOOD. Seriously. My tip for making the best dough though is to double the salt. I’ve made his recipe as is and and with double the salt and that extra little bit of salt packs a punch!
Also, whip up some of my homemade pizza sauce while you’re waiting those 90 minutes for your pizza dough to warm up a bit. It just takes a few minutes and makes the BEST pizza you’re ever going to eat, according to my hubby.
Making Your Dough For The Freezer
In the original recipe, they say to ferment in the fridge for 24 hours. However, my fridge is more like a freezer and through trial and error, I’ve learned a system that works great in my kitchen.
First, I let the dough ferment for 12 hours on the counter. We keep our house at 68 degrees all year and the cooler temp lets the dough ferment and increase in size. Then if I’m baking the next day, I’ll put in the fridge for 12 hours and take it out of the fridge about 90 minutes before I’m ready to toss it in the oven. The picture above was because I left it sitting out on the counter a little too long. Oops LOL. Luckily, sourdough is pretty forgiving.
If I’m making it for the freezer, I’ll go ahead and split the dough into individual servings. We do about 300g per pizza. Then I flash freeze the dough balls for about an hour on a baking tray before packaging in an airtight container for the freezer. When I’m going to make it for dinner, I’ll take it out of the freezer and put it in the fridge the night before I plan on baking it. Then proceed as normal. Take it out of the fridge and let it rest on the counter 90 minutes before baking.
One More Tip: Don’t Squish Your Dough
I cannot stress this enough. When you’re making pizza, resist the urge to get out your rolling pin. You’ve spent hours getting those beautiful air pockets to build into your dough and don’t squish them out with a rolling pin. Stretch the dough out with your hands. Press it out with your fingers. Do whatever you gotta do but don’t kill those yummy air pockets. It kills that gorgeous chew you get when you bite into this pizza.
Alright, it’s that time. I wanna know. Does your family do a weekly pizza night? Do you make homemade or takeout?
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