Easy Sourdough Pizza Dough (Freezer-Friendly Recipe)

There’s something so satisfying about pulling homemade pizza dough out of the freezer and having dinner halfway done before you even start cooking.

This sourdough pizza dough has become one of my favorite ways to make homemade pizza feel realistic on busy days. I’ll often make a triple batch, freeze individual dough balls, and then thaw them whenever we want pizza night without all the last-minute prep.

The dough is soft, easy to work with, and creates a crust that’s chewy, flavorful, and crisp around the edges. And unlike some sourdough recipes that feel overly complicated, this one fits easily into a normal day at home.

If you’re newer to sourdough, don’t overthink the process. The dough doesn’t need perfect shaping or fancy techniques to turn out delicious.

Why You’ll Love This Recipe

• Freezer-friendly for quick meals
• Beginner-friendly sourdough recipe
• No commercial yeast needed
• Soft and chewy crust with great flavor
• Perfect for weekly meal prep
• Can be refrigerated for several days before baking or frozen for months

Ingredient Notes

Active Sourdough Starter

A bubbly, active starter helps create better rise, texture, and flavor in the dough. If your starter is weak or sluggish, your dough may take longer to ferment.

If you’re newer to sourdough or struggling to get a strong active starter going, I also offer my organic dehydrated sourdough starter with beginner-friendly instructions to help simplify the process and get you baking faster.

Olive Oil

Olive oil helps create a softer dough that is easier to stretch and shape.

Sugar

A small amount of sugar helps encourage fermentation, creates beautiful browning during baking, and gives the crust a softer texture.

I’ve tested sourdough pizza recipes without sugar before, and many of them turned out overly tough or chewy once baked. This dough stays much softer and more enjoyable to eat without tasting sweet.

Don’t worry — the sugar does not make the dough overly sweet. Most of it gets used during the fermentation process.

Flour

Bread flour works great for a chewy pizza crust, but all-purpose flour can also be used if needed.

How To Make Sourdough Pizza Dough

Step 1: Mix the Dough

In a large bowl, mix together the sourdough starter, sugar, water, olive oil, flour, and salt until a shaggy dough forms. The dough may look rough at first, which is completely normal.

Cover and let the dough rest for 30 minutes before beginning stretch and folds.

Step 2: Perform Stretch and Folds

Perform your first set of stretch and folds by gently pulling one side of the dough upward and folding it over itself. Rotate the bowl and repeat until all sides have been folded.

Cover and let rest for 30 minutes.

Repeat this process two more times, resting 30 minutes between each set.

By the final stretch and fold, the dough should feel smoother and stronger than when you first mixed it.

Step 3: Bulk Fermentation

Cover the dough and allow it to bulk ferment for a total of 7–8 hours from the time the dough was first mixed, including the stretch and fold periods.

The dough should look puffy, airy, and doubled (or more) in size when fermentation is complete.

If your house is warmer, around 7 hours will likely be enough. In a cooler house, closer to 8 hours may work better.

For reference, I typically bulk ferment this dough for about 7 hours with my house around 68–70°F.

Step 4: Divide and Shape

Divide the dough into three 340g dough balls and lightly drizzle with olive oil.

At this point you can either refrigerate the dough for later use or freeze it for future pizza nights.

If you want to watch the video on Instagram, here’s the link:

👉 Instagram video link

Refrigerating or Freezing the Dough

Refrigerator Option

Store dough in and airtight bag or container in the refrigerator for up to 3 days before baking. The dough will continue fermenting slowly and develop a more sour flavor over time.

Freezer Option

Place the dough into freezer-safe bags or containers and freeze for up to 6 months.

I personally love freezing individual dough balls because it makes homemade pizza so much easier on busy days. I also vacuum seal my pizza dough so it stays fresh and holds up really well in the freezer for long-term storage.

*Note: If using a vacuum sealer I recommend using the manual function and sucking out just enough air so that it seals around the dough. Then you can manually tap the seal button. If you use the auto vacuum/seal settings, it will most likely completely flatten it to a pancake, lol.

I’ve put together a list of all the equipment I use for vacuum sealing my pizza dough, including the vacuum sealer and bags I personally use.

You can find my full Amazon pizza dough supply list here:

👉 Amazon Pizza Dough List

How To Use Refrigerated Dough

Remove the dough from the refrigerator and place it in a warm area for at least 5 hours before baking.

The dough should look slightly puffy and relaxed before shaping. If the dough feels tight and difficult to stretch, it likely needs more time to warm up and ferment.

How To Use Frozen Dough

Remove frozen dough from the freezer and place it in a lightly oiled covered bowl in the refrigerator overnight to thaw.

Once thawed, follow the same instructions as refrigerated dough by allowing it to rest at room temperature for several hours before baking.

Can I Make This The Same Day?

Yes. After bulk fermentation, divide and shape the dough into dough balls. If you prefer to bake the same day instead of refrigerating, allow the dough to rest at room temperature for about 3 additional hours, or until slightly puffy and relaxed before shaping your pizza.

The dough still needs a second rise after bulk fermentation, so it usually won’t be quite ready to use immediately after shaping.

Baking Instructions

Preheat your oven with a pizza stone or baking pan to 475°F.

Place the dough onto a lightly floured surface and gently shape into your desired crust size. Transfer the dough to parchment paper for easier handling.

Bake the crust alone for 4–5 minutes before adding toppings. This helps prevent a soggy center and creates a better overall texture.

Add your desired toppings and bake an additional 10–12 minutes or until the crust reaches your preferred level of doneness.

Frequently Asked Questions

Can I freeze sourdough pizza dough?

Yes! This dough freezes beautifully for up to 6 months.

How long can I refrigerate the dough?

Up to 3 days. The flavor becomes more tangy the longer it ferments.

Do I need a pizza stone?

No. A baking sheet or pizza pan works too, though a preheated pizza stone helps create a crispier crust.

Why is my dough hard to stretch?

Usually the dough simply needs more time to warm up and relax before shaping.

Why pre-bake the crust?

Pre-baking helps prevent soggy pizza and gives the crust a better texture.

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Want to Try It?

If you make this recipe, I’d love to hear how it turns out.

And if you’re just getting started, my organic starter (linked above) comes with everything you need to begin.

There’s something special about baking from scratch, it feels like reclaiming something simple.

Continue Your Sourdough Journey

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