Bulk Baking Sourdough Pizzas for the Freezer
Who doesn’t love family pizza night? But making pizza dough from scratch on a busy weeknight can feel like a lot. The good news? With bulk baking, you can prep homemade sourdough pizzas ahead of time and store them in your freezer, ready to bake whenever you need a quick, delicious meal.
❤️ Why You’ll Love Freezer Sourdough Pizzas
Bake once, stock your freezer, and enjoy fresh, delicious pizza any night of the week! Your future self in a busy season when dinner has seemed to slip through your fingers, will thank you.
Food made with simple, wholesome ingredients that you can feel good about serving your family.
🍲 Ingredients
Sourdough Starter – previously fed, active sourdough starter.
Water – filtered water is best for sourdough recipes.
Flour – this recipe uses only unbleached all-purpose flour which is such a kitchen staple! I like Kirkland’s brand but use what you have on hand.
Olive oil – good quality oil will make a big difference in the flavor of your crust. And also, to do a finish drizzle.
Salt – whatever salt you have on hand will be fine.
🍲 Tools
👩🍳 How to Make Sourdough Freezer Pizzas
Instructions
- The night before, feed your sourdough starter a 1:3:3 ratio. (ex. 50 grams of starter, 150 grams of water, 150 grams of flour. The more food you feed your starter, the longer it will take to rise which makes it perfect for overnight).
Dough Assembly
- The morning of (7am) assemble your dough.
- Using a stand mixer – combine starter, water, and flour. Mix until there are no dry spots and let rest for 30 minutes.
- After resting, add your olive oil and salt to the mixer and let knead for 10 – 15 minutes until a smooth dough forms.
- Bulk fermentation
- (8am) Cover and let rise at room temperature for 4–6 hours until doubled.
- (2pm) After the fermentation, turn your dough over onto a clean workspace and divide into 6–8 dough balls (about 250–300g each) and let rest one hour with a damp tea towel before shaping.
Shaping & Baking
- Preheat a pizza stone for at least 20 minutes.
- (3pm) Use your fingertips to gently press down the center of the dough, working outward in small circles. Leave a 1-inch rim untouched — this will become your puffy crust.
- Slide your hands under the dough and gently lift it. Use gravity to help let part of the dough hang while turning it like a steering wheel. Keep rotating and stretching until you reach about 10–12 inches across (or desired size). If you feel resistance, set the dough down and let it rest for 1–2 minutes before continuing.
- Place shaped dough onto parchment paper or a pizza peel dusted with semolina/cornmeal before adding sauce and toppings.
- Par-bake at 475 degrees for 8 – 10 minutes immediately after shaping (before the dough has a chance to spread too much).
- (4pm) Let cool completely before transferring to a cardboard pizza round, topping with sauce, cheese, and your choice of toppings, and wrapping tightly with plastic wrap.
- Enjoy some pizza for dinner and place the rest for the freezer!
- For par-baked pizzas: Bake straight from frozen at 450°F for 10–12 minutes.For fully baked pizzas: Bake at 400°F for 8–10 minutes until cheese is bubbly.
🪄 Tips and Tricks
- Batch toppings: Prep all pepperoni, veggies, and cheese at once so you’re not stopping between pizzas.
- Stagger shaping & baking: While one batch is in the oven, shape the next batch.
- Multiple racks: Rotate halfway through baking for even cooking.
- Cooling space: Set up extra wire racks or even clean dish towels on counters for cooling crusts quickly.
🗒 Variations
Classic Margherita – Tomato, fresh mozzarella, basil.
BBQ Chicken – BBQ sauce, chicken, red onion, cilantro.
Veggie Lovers – Pre-roasted peppers, mushrooms, spinach.
Pepperoni & Olive – Salty and classic.
Breakfast Pizza – Sausage and cheese, add eggs after reheating.
🗒 Substitutions
Use bread flour for a chewier crust or whole wheat flour for a nuttier flavor (start with 25–50% whole wheat and adjust hydration if needed).
No active starter?
Use sourdough discard for flavor, but add ½ tsp instant yeast to help it rise.
Want to boost flavor?
Add garlic powder, dried herbs, or a sprinkle of grated parmesan to the dough before kneading.
👝 How to Store Leftovers
Make sure all pizzas are wrapped tightly in plastic wrap and store stacked in the freezer for up to 6 months!
🤔 Common Questions
Yes! Freeze dough balls after the bulk fermentation. Lightly oil, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and let come to room temperature before shaping.
Freeze pizzas on a baking sheet until solid, then wrap tightly in plastic wrap and foil, or place in a freezer-safe bag with the air pressed out. Always label with date and flavor.
Most do! Avoid fresh watery veggies like tomatoes or zucchini unless pre-roasted. Cheese, cured meats, and cooked proteins freeze beautifully.
