Sourdough Pizza to Freeze

Serves 4
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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. 2Mix until it forms a shaggy dough.
  3. 3Cover the bowl and let the dough rest on the counter for 1 hour.
  4. 4After 1 hour, perform one set of stretch and folds.
  5. 5Cover the dough and let it sit until it doubles in size, which takes about 4 to 6 hours.
  6. 6Flour your surface and divide the dough into four equal parts.
  7. 7Pre-shape each dough ball by gathering it into the middle, flipping it over, and rolling to create tension.
  8. 8Cover the dough balls and let them sit for 20 minutes.
  9. 9Shape the crusts by stretching them out on your knuckles.
  10. 10Place the shaped dough on a parchment sheet.
  11. 11Poke the dough with a fork to prevent bubbling.
  12. 12Preheat your oven to 500 degrees.
  13. 13Par-bake the crusts for 5 minutes.
  14. 14Let the par-baked crusts cool completely before adding toppings.
  15. 15Add desired toppings to your pizzas (e.g., three cheese, fresh pineapples, jalapeños).
  16. 16Wrap each topped pizza for the freezer using Saran wrap or cling wrap, optionally placing cardboard underneath for easier storage.

Ingredients

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

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