Introduction
If you’ve ever had a long day and still wanted to serve something homemade and comforting for dinner, this sourdough pizza dough will become your new favorite kitchen trick. The beauty of this recipe lies in the preparation—you make the dough when you have time, freeze it, and then it’s ready whenever you need a delicious, homemade pizza night. No more rushing through kneading or waiting hours for dough to rise. With these dough balls sitting in your freezer, pizza night becomes as easy as defrost, top, and bake. Plus, using sourdough adds a flavor you just can’t find in store-bought crusts.
Whether you’re making dinner for the family, hosting a movie night, or just craving a simple meal, this make-ahead sourdough dough brings joy and ease to the table.
Ingredients
This recipe yields approximately 6 to 7 individual pizza dough balls, each enough for a medium-sized pizza (10–12 inches). Here’s what you’ll need:
-
1000g bread flour – gives structure and chew
-
200g active sourdough starter – adds natural leavening and complex flavor
-
750g water – hydrates the dough and creates a soft crumb
-
30g olive oil – brings tenderness and rich aroma
-
30g lard – enhances elasticity and makes the crust ultra soft inside
-
60g sugar – adds just the right touch of sweetness and aids in browning
-
20g salt – balances flavor and strengthens the gluten
Note: If you don’t have lard on hand, feel free to use unsalted butter or replace it with extra olive oil. The result will still be delicious.
Instructions (Step-by-Step)
Step 1: Mix the Dough
In a large mixing bowl, combine all ingredients: the bread flour, active sourdough starter, water, olive oil, lard, sugar, and salt. Stir with your hands or a sturdy spoon until no dry patches remain. The dough will feel sticky and rough at first, and that’s perfectly normal.
Step 2: Rest the Dough (Autolyse)
Cover the bowl with a damp towel and let it rest for 15 to 20 minutes. This rest period helps the flour absorb the water and kickstarts gluten development, making the dough easier to work with later.
Step 3: Stretch and Fold
Now perform 6 sets of stretch and folds. Every 20 minutes, grab one side of the dough, stretch it gently upward, and fold it over itself. Rotate the bowl and repeat 3–4 times per set. This strengthens the dough and gives it structure without aggressive kneading.
Step 4: Bulk Fermentation
After the last fold, let the dough rest for about 2 hours at room temperature (ideally around 77°F or 25°C). It should rise slightly and feel puffier and smoother when touched.
Step 5: Portion and Shape
Dust your work surface lightly with flour. Turn out the dough and divide it into equal portions of 280 to 300g each. Shape each portion into a tight ball by tucking the sides underneath and using your palms to gently rotate it until smooth.
Step 6: Oil Containers and Store
Prepare individual plastic containers by brushing the inside lightly with olive oil. Place one dough ball in each container. The oil prevents sticking and protects the dough while frozen.
Step 7: Freeze
Cover each container with a lid and place them in the freezer. Once fully frozen, you can stack them if needed. These dough balls can be stored in the freezer for up to 2 months without any loss of quality.
Why This Recipe Works
What makes this dough special is the balance between flavor, texture, and convenience. The sourdough starter develops a gentle tang, while the long fermentation gives the dough depth and softness. Stretch-and-folds replace traditional kneading, so you get professional-level dough without the elbow grease.
Adding lard and olive oil makes the crust pillowy inside and crispy outside. Plus, freezing the dough after it rises ensures that you lock in flavor and structure—so when it thaws, it behaves just like freshly made dough.
This recipe isn’t just for the pros. Even beginner bakers will find it forgiving and flexible.
Storage & Freezing Tips
Proper storage ensures your dough keeps its texture and flavor intact. After shaping, place each ball in a lightly oiled container and seal it well. Label each with the date and weight if desired.
To avoid freezer burn, make sure no air is trapped in the container. Avoid stacking them until they are completely frozen—this helps maintain the dough’s round shape.
The dough will stay good in the freezer for up to 2 months. If you freeze right after bulk fermentation, the flavor and gluten structure are locked in beautifully.
How to Use the Dough After Freezing
When you’re ready for pizza night, remove a dough ball from the freezer and place it in the refrigerator 12–24 hours in advance. This slow thaw keeps the dough’s texture soft and prevents it from over-proofing.
A few hours before baking, take the dough out of the fridge and let it sit on the counter, covered, until it comes to room temperature—usually 1 to 2 hours. The dough should feel soft, elastic, and slightly puffy.
Now it’s ready to shape, top, and bake into your perfect pizza.
Tips for Perfect Homemade Pizza
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Preheat your oven fully to its highest setting for at least 30 minutes before baking
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Use a pizza stone or steel to get a crispy bottom
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Dust with semolina flour to help the dough slide off the peel
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Brush edges with olive oil for a golden crust
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Avoid overloading with sauce or toppings—keep it balanced
Homemade pizza is a chance to have fun and get creative. Let everyone build their own for a family-friendly dinner night.
Serving Suggestions
Serve your pizzas straight from the oven with a side of fresh salad or roasted vegetables. If you’re entertaining, offer a variety of toppings—like olives, mushrooms, fresh mozzarella, or caramelized onions—so guests can customize their own pies.
This dough also works wonderfully for garlic breadsticks, cheesy flatbreads, or mini calzones. It’s a versatile freezer staple that adapts to your needs.
Variations & Substitutions
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Whole grain version: Replace 20–25% of bread flour with whole wheat for a more rustic flavor
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Lard substitutes: Use unsalted butter or more olive oil for similar tenderness
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Sweet dough version: Add herbs, garlic powder, or even parmesan to the dough for extra flavor
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Plant-based version: Skip the lard and stick to olive oil
This dough recipe is flexible enough to fit your lifestyle—whether you’re plant-based, low-sugar, or adventurous with new flours.
Time-Saving Tricks
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Double or triple the batch and freeze in bulk to always have dough ready
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Pre-chop toppings like veggies or meats and keep them ready in the fridge
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Use parchment paper when stretching dough for easy oven transfer
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Bake multiple pizzas at once using a double oven or grill
These tricks let you serve a homemade meal in minutes—even on your busiest days.
FAQs
Can I bake the dough straight from frozen?
It’s not recommended. For best results, always thaw the dough slowly in the refrigerator first. This helps it retain the right texture and makes it easier to shape.
I don’t have lard. Can I still make this?
Yes, substitute it with butter or simply use more olive oil. The texture will still be soft and flavorful.
How long can I store the dough in the freezer?
You can freeze the dough for up to 2 months. Beyond that, it may develop freezer burn or lose some rise.
Can I use this dough for other recipes?
Absolutely. This dough is also great for calzones, garlic knots, and even flatbreads.
How do I know when it’s fully thawed?
The dough should feel soft and slightly puffy. It will stretch easily when pulled and won’t feel icy in the center.
Conclusion
There’s something truly special about pulling out homemade dough from the freezer and creating a pizza from scratch with little effort. This make-ahead sourdough pizza dough puts flexibility and flavor right in your hands. It’s perfect for busy weekdays, surprise guests, or just when you want a delicious, satisfying meal without starting from zero.
Keep a few of these dough balls in your freezer, and you’ll always be just one step away from warm, homemade pizza.
Print
Make-Ahead Sourdough Pizza Dough for Busy Nights
- Total Time: ~3 hours active + freezing time + 1 day thawing
- Yield: 6–7 dough balls (280–300g each)
- Diet: Vegetarian
Description
If you’ve ever had a long day and still wanted to serve something homemade and comforting for dinner, this sourdough pizza dough will become your new favorite kitchen trick. The beauty of this recipe lies in the preparation—you make the dough when you have time, freeze it, and then it’s ready whenever you need a delicious, homemade pizza night. No more rushing through kneading or waiting hours for dough to rise. With these dough balls sitting in your freezer, pizza night becomes as easy as defrost, top, and bake. Plus, using sourdough adds a flavor you just can’t find in store-bought crusts.
Ingredients
This recipe yields approximately 6 to 7 individual pizza dough balls, each enough for a medium-sized pizza (10–12 inches). Here’s what you’ll need:
-
1000g bread flour – gives structure and chew
-
200g active sourdough starter – adds natural leavening and complex flavor
-
750g water – hydrates the dough and creates a soft crumb
-
30g olive oil – brings tenderness and rich aroma
-
30g lard – enhances elasticity and makes the crust ultra soft inside
-
60g sugar – adds just the right touch of sweetness and aids in browning
-
20g salt – balances flavor and strengthens the gluten
Note: If you don’t have lard on hand, feel free to use unsalted butter or replace it with extra olive oil. The result will still be delicious.
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine all ingredients: the bread flour, active sourdough starter, water, olive oil, lard, sugar, and salt. Stir with your hands or a sturdy spoon until no dry patches remain. The dough will feel sticky and rough at first, and that’s perfectly normal.
Step 2: Rest the Dough (Autolyse)
Cover the bowl with a damp towel and let it rest for 15 to 20 minutes. This rest period helps the flour absorb the water and kickstarts gluten development, making the dough easier to work with later.
Step 3: Stretch and Fold
Now perform 6 sets of stretch and folds. Every 20 minutes, grab one side of the dough, stretch it gently upward, and fold it over itself. Rotate the bowl and repeat 3–4 times per set. This strengthens the dough and gives it structure without aggressive kneading.
Step 4: Bulk Fermentation
After the last fold, let the dough rest for about 2 hours at room temperature (ideally around 77°F or 25°C). It should rise slightly and feel puffier and smoother when touched.
Step 5: Portion and Shape
Dust your work surface lightly with flour. Turn out the dough and divide it into equal portions of 280 to 300g each. Shape each portion into a tight ball by tucking the sides underneath and using your palms to gently rotate it until smooth.
Step 6: Oil Containers and Store
Prepare individual plastic containers by brushing the inside lightly with olive oil. Place one dough ball in each container. The oil prevents sticking and protects the dough while frozen.
Step 7: Freeze
Cover each container with a lid and place them in the freezer. Once fully frozen, you can stack them if needed. These dough balls can be stored in the freezer for up to 2 months without any loss of quality.
Notes
This make-ahead sourdough pizza dough is perfect for busy home cooks who still want the rich flavor and texture of homemade pizza. It uses natural fermentation and is freezer-friendly, giving you the flexibility to enjoy pizza any time without starting from scratch.
- Prep Time: 3 hours (includes mixing, resting, stretch & folds, and bulk fermentation)
- + Time: 12–24 hours thawing + 1–2 hours resting before baking
- Cook Time: 8–12 minutes (for baking pizza after thawing)
- Category: Dough / Freezer Meals
- Method: Stretch and Fold, Bulk Fermentation, Freezing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 dough ball
- Calories: 525 kcal
- Sugar: 6g
- Sodium: 730mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg
Keywords: sourdough pizza dough, make-ahead pizza dough, freezer pizza dough, sourdough recipe, easy pizza dough, sourdough crust, homemade pizza, dough balls, prep ahead meals, pizza night recipe