Description
There’s something incredibly comforting about the smell of fresh pizza baking in your own kitchen. But let’s be honest—making pizza dough from scratch every time can be a bit of a hassle, especially when life gets busy. That’s where this freezer-friendly pizza dough comes in. It’s soft, flavorful, and perfect for those days when you want something homemade without the extra effort. With just a few ingredients and some simple steps, you can make a big batch of dough, portion it out, and store it in the freezer for up to two months. That means no more last-minute pizza runs or settling for store-bought crust. Just pull one out, let it thaw, and you’re on your way to a homemade meal that feels special every time.
Ingredients
Here’s everything you need to make this dough from scratch. The recipe makes several portions, perfect for freezing:
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1000 g bread flour – this gives the dough its strong structure and chew
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200 g sourdough starter – for natural fermentation and rich flavor
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750 g water – to hydrate the dough properly
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30 g olive oil – adds richness and softness
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30 g lard – helps create a tender crumb (can be substituted, see below)
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60 g sugar – enhances flavor and aids in browning during baking
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20 g salt – for taste and balance
It may seem like a large amount, but this batch is designed for preparing multiple individual portions that you can freeze and use whenever needed.
Instructions
Start by combining all your ingredients in a large mixing bowl. It’s okay if the mixture looks a bit shaggy at first—once everything is roughly combined, let it rest for about 20 minutes. This gives the flour time to absorb the water and makes the dough easier to handle.
Next, you’ll begin a process called “stretch and fold.” Every 20 minutes, over a period of 2 hours, gently stretch one side of the dough and fold it over itself. Do this from all four sides, completing six sets in total. This step strengthens the dough without kneading and helps build the structure that gives pizza its signature texture.
After the stretch and fold process, allow the dough to ferment for an additional 2 hours at room temperature, around 25°C (77°F). It should puff up slightly and become airy.
Once fermented, divide the dough into individual portions weighing between 280–300 grams. This is the perfect size for a 10–12 inch pizza. Roll each portion into a smooth ball, then place them into small, lightly oiled plastic containers. Seal the containers with lids to keep air out.
Place them in the freezer, and you’re done. You now have your very own homemade pizza dough, ready for whenever you need it.
Notes
This dough is freezer-friendly and perfect for batch prepping. Use it for pizza, flatbreads, or garlic knots. The sourdough starter gives it a rich flavor, but you can substitute with yeast if needed.
- Prep Time: 2 hours 30 minutes
- Resting + Freezing Time: 12–24 hours (includes bulk fermentation, shaping, and freezing)
- Cook Time: 10–15 minutes
- Category: Dough / Bread
- Method: Stretch & Fold, Freeze
- Cuisine: Italian
Nutrition
- Serving Size: 1 dough ball (approx. 290g)
- Calories: ~480 kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 5mg