Sourdough Pizza to Freeze

Serves 4
tiktok.com

Directions

  1. 1Combine 600 grams of warm water, 250 grams of active starter, 24 grams of salt, and 1000 grams of unbleached flour in a bowl.
  2. 2Combine 600 grams of warm water, 250 grams of active starter, 24 grams of salt, and 1000 grams of unbleached flour in a bowl.
  3. 3Combine 600 grams of warm water, 250 grams of active starter, 24 grams of salt, and 1000 grams of unbleached flour in a bowl.
  4. 4Mix until it forms a shaggy dough.
  5. 5Mix until it forms a shaggy dough.
  6. 6Mix until it forms a shaggy dough.
  7. 7Cover the bowl and let the dough rest on the counter for 1 hour.
  8. 8Cover the bowl and let the dough rest on the counter for 1 hour.
  9. 9Cover the bowl and let the dough rest on the counter for 1 hour.
  10. 10After 1 hour, perform one set of stretch and folds.
  11. 11After 1 hour, perform one set of stretch and folds.
  12. 12After 1 hour, perform one set of stretch and folds.
  13. 13Cover the dough and let it sit until it doubles in size, which takes about 4 to 6 hours.
  14. 14Cover the dough and let it sit until it doubles in size, which takes about 4 to 6 hours.
  15. 15Cover the dough and let it sit until it doubles in size, which takes about 4 to 6 hours.
  16. 16Flour your surface and divide the dough into four equal parts.
  17. 17Flour your surface and divide the dough into four equal parts.
  18. 18Flour your surface and divide the dough into four equal parts.
  19. 19Pre-shape each dough ball by gathering it into the middle, flipping it over, and rolling to create tension.
  20. 20Pre-shape each dough ball by gathering it into the middle, flipping it over, and rolling to create tension.
  21. 21Pre-shape each dough ball by gathering it into the middle, flipping it over, and rolling to create tension.
  22. 22Cover the dough balls and let them sit for 20 minutes.
  23. 23Cover the dough balls and let them sit for 20 minutes.
  24. 24Cover the dough balls and let them sit for 20 minutes.
  25. 25Shape the crusts by stretching them out on your knuckles.
  26. 26Shape the crusts by stretching them out on your knuckles.
  27. 27Shape the crusts by stretching them out on your knuckles.
  28. 28Place the shaped dough on a parchment sheet.
  29. 29Place the shaped dough on a parchment sheet.
  30. 30Place the shaped dough on a parchment sheet.
  31. 31Poke the dough with a fork to prevent bubbling.
  32. 32Poke the dough with a fork to prevent bubbling.
  33. 33Poke the dough with a fork to prevent bubbling.
  34. 34Preheat your oven to 500 degrees.
  35. 35Preheat your oven to 500 degrees.
  36. 36Preheat your oven to 500 degrees.
  37. 37Par-bake the crusts for 5 minutes.
  38. 38Par-bake the crusts for 5 minutes.
  39. 39Par-bake the crusts for 5 minutes.
  40. 40Let the par-baked crusts cool completely before adding toppings.
  41. 41Let the par-baked crusts cool completely before adding toppings.
  42. 42Let the par-baked crusts cool completely before adding toppings.
  43. 43Add desired toppings to your pizzas (e.g., three cheese, fresh pineapples, jalapeños).
  44. 44Add desired toppings to your pizzas (e.g., three cheese, fresh pineapples, jalapeños).
  45. 45Add desired toppings to your pizzas (e.g., three cheese, fresh pineapples, jalapeños).
  46. 46Wrap each topped pizza for the freezer using Saran wrap or cling wrap, optionally placing cardboard underneath for easier storage.
  47. 47Wrap each topped pizza for the freezer using Saran wrap or cling wrap, optionally placing cardboard underneath for easier storage.
  48. 48Wrap each topped pizza for the freezer using Saran wrap or cling wrap, optionally placing cardboard underneath for easier storage.

Ingredients

  • 600 g warm water
  • 600 g warm water
  • 600 g warm water
  • 250 g active starter
  • 250 g active starter
  • 250 g active starter
  • 24 g salt
  • 24 g salt
  • 24 g salt
  • 1000 g unbleached flour
  • 1000 g unbleached flour
  • 1000 g unbleached flour
  • three cheese
  • three cheese
  • three cheese
  • fresh pineapples
  • fresh pineapples
  • fresh pineapples
  • jalapeños
  • jalapeños
  • jalapeños

Equipment

bowlparchment sheetforkovenSaran wrapPress'n Seal wrapcardboard

Tips

  • Poke the dough with a fork to prevent bubbling.
  • Cool the par-baked crust completely before adding toppings.
  • Use cardboard for easier freezer storage.