Making sourdough pizza at home can be a rewarding experience but finding time to prepare fresh dough isn’t always possible. Freezing sourdough pizza dough offers a practical solution for busy home bakers who want to enjoy homemade pizza without starting from scratch every time.
Freezing sourdough pizza dough is simple: shape the fermented dough into individual portions divide into balls press into disks place in freezer-safe containers and freeze for up to 3 months. When ready to use thaw in the refrigerator overnight before bringing to room temperature.
Pizza enthusiasts and sourdough bakers alike will appreciate this time-saving technique that preserves both flavor and texture. The freezing process pauses fermentation while maintaining the dough’s signature tangy taste and chewy texture making it an ideal method for meal prep or batch baking sessions.
“1. Shape dough into portions
Sourdough pizza dough portions create the foundation for perfectly sized pizzas. Here’s how to divide the dough effectively:
- Personal Pizzas: Divide into 6-ounce portions for individual servings
- Family Size: Create 24-ounce portions for larger pizzas
- Party Size: Split into 12-ounce portions for medium pizzas
Form each portion into a tight ball with smooth surfaces. Gently press down on the dough while rotating it in circular motions to create tension across the top. This shaping technique:
- Strengthens the gluten structure
- Creates an even surface for toppings
- Makes the dough easier to handle
- Ensures consistent proofing
Coat each ball with a light layer of olive oil to prevent sticking. Space the dough balls 2 inches apart on a parchment-lined baking sheet for initial freezing.
| Pizza Size | Portion Weight | Serves |
|---|---|---|
| Personal | 6 oz | 1 |
| Medium | 12 oz | 2-3 |
| Family | 24 oz | 4-6 |
2. Place on parchment-lined tray
Place each oiled sourdough dough ball on a parchment-lined baking sheet with 2 inches of space between them. Line the tray with heavy-duty parchment paper to prevent sticking during the initial freeze. Arrange the 6-ounce personal pizza portions or 24-ounce family-sized portions in a single layer without touching.
Follow these specific spacing guidelines:
- Place 6-ounce portions 2 inches apart (fits 6-8 balls per standard sheet)
- Space 24-ounce portions 3 inches apart (fits 2-3 balls per standard sheet)
- Position dough balls away from tray edges (minimum 1-inch border)
The parchment lining creates a non-stick barrier that:
- Prevents dough from adhering to the tray surface
- Makes removal easier after partial freezing
- Maintains the shape of each dough ball
- Allows moisture to escape during the freezing process
Position the tray on a flat surface in the freezer to maintain even spacing between dough balls during the initial freeze. The level surface prevents the dough from shifting or sticking together.
3. Wrap each portion in plastic
A double layer of plastic wrap creates an airtight seal around each sourdough pizza dough portion. Apply the first layer by stretching the plastic wrap tightly across the dough ball’s surface. Follow with a second layer wrapped in the opposite direction to prevent any gaps or air pockets.
Here’s the optimal wrapping sequence:
- Place dough ball in center of 12-inch plastic wrap square
- Pull wrap tightly over top surface
- Fold sides inward while maintaining tension
- Twist excess wrap at bottom to seal
- Add second wrap layer perpendicular to first
Proper wrapping prevents freezer burn by blocking air contact with the dough surface. The tight seal maintains the dough’s moisture content during freezing. A light coating of olive oil between the dough and first plastic layer adds extra protection against sticking.
| Wrapping Material | Duration of Protection |
|---|---|
| Single wrap | Up to 2 weeks |
| Double wrap | Up to 3 months |
| Double wrap + oil | Up to 6 months |
4. Place in freezer bag
Transfer the semi-frozen dough balls from the parchment-lined baking sheet into heavy-duty freezer bags. Remove excess air from the bag by pressing gently around each dough ball. Label each freezer bag with the date using a permanent marker to track storage time.
Storage tips for optimal results:
- Use gallon-sized freezer bags for 24-ounce dough portions
- Place 2-3 six-ounce dough balls per quart-sized bag
- Double-bag for extended storage beyond 2 months
- Position bags flat in freezer to maintain dough shape
- Keep temperature at 0°F (-18°C) or below
| Dough Size | Freezer Bag Size | Max Balls per Bag |
|---|---|---|
| 6 oz | Quart | 3 |
| 12 oz | Quart | 2 |
| 24 oz | Gallon | 1 |
Arrange bags in a single layer until completely frozen. Once frozen solid, stack bags horizontally to maximize freezer space. Stored properly, sourdough pizza dough maintains quality for 3 months in the freezer.
5. Freeze up to 3 month”
Sourdough pizza dough maintains optimal flavor quality in the freezer for up to 3 months when stored correctly. Place wrapped dough portions in airtight freezer bags with the date labeled clearly on each package. Double-wrapping the dough with plastic wrap plus freezer bags extends preservation time from 2 weeks to 3 months.
Storage duration varies based on wrapping method:
| Wrapping Method | Maximum Storage Time |
|---|---|
| Single wrap | 2 weeks |
| Double wrap | 3 months |
| Double wrap + oil | 6 months |
Store freezer bags flat in a single layer to prevent dough deformation. Position bags away from the freezer door to maintain consistent temperature. Remove individual portions as needed while keeping remaining dough frozen. A properly wrapped 6-ounce dough ball occupies 4 x 4 inches of freezer space, allowing efficient storage of multiple portions.
