The Ultimate Guide to Sourdough Pizza Dough: From Refrigeration to Freezing

If you’re a sourdough fan and love pizza (like me!), then you’ll be happy to know that you can combine the two and make sourdough pizza dough. I was a few months into my bread-baking journey when I started experimenting with making pizza with my starter and then I started to clue into the health benefits of sourdough pizza. But, there are a few things you should know before getting started. In this ultimate guide, we’ll cover everything from refrigeration to wet and sticky dough to freezing, and everything in between. So, let’s get started!

Can you refrigerate sourdough pizza dough?

Yes, you can refrigerate sourdough pizza dough. In fact, many sourdough pizza dough recipes recommend it as a way to improve the flavor and texture of the dough. The cold temperature slows down the fermentation process, which allows the dough to develop more flavor over time. The extra time will give the dough more opportunity to rise, resulting in a light and fluffy pizza crust. When ready to use your refrigerated sourdough pizza dough, allow it to come to room temperature before forming into pizzas. This will ensure that the dough is easy to work with and gets nice and crispy when cooked.

How long can you refrigerate sourdough pizza dough?

If you’ve ever wondered how long does sourdough pizza dough lasts you can refrigerate sourdough pizza dough for up to 72 hours. Beyond that, the dough may become over-fermented and difficult to work with. If you need to store the dough for longer, you can freeze it. To do so, shape it into a ball or log and place it in an airtight container. You can freeze sourdough pizza dough in the freezer for up to two months.

How to defrost sourdough pizza dough

If you’ve stored your sourdough pizza dough in the freezer, it’s essential to defrost it correctly to preserve its quality and texture. Here’s how to defrost your sourdough pizza dough:

  1. Transfer the frozen dough from the freezer to the fridge. Place it on a plate or in a container to catch any condensation that may form during defrosting.
  2. Let the dough defrost in the fridge overnight or for at least 8 hours. Avoid defrosting it at room temperature, as this can cause the dough to ferment too quickly, affecting its texture and flavor.
  3. Once the dough has defrosted, take it out of the fridge and let it sit at room temperature for about 30 minutes to an hour. This will allow the dough to come to room temperature and make it easier to work with.
  4. Lightly dust a clean work surface with flour, and then shape the dough into your desired pizza shape.

By following these steps, you can ensure that your sourdough pizza dough is defrosted safely and ready to make into a delicious pizza.

Why is my sourdough pizza crust tough?

If your sourdough pizza crust is tough, it may be due to over-kneading the dough or using too much flour. To avoid this, try to handle the dough as little as possible and use only enough flour to prevent sticking. Another common reason for the tough crust is baking the pizza at too low of a temperature. For the best results, preheat your oven to the temperature suggested in your recipe and bake for the recommended time. For example, if you’re baking your sourdough pizza in a cast iron skillet I recommend cooking it in an oven at 500°F (260°C). If you’d like an even crispier crust, try adding an extra minute or two of baking time.

Finally, make sure that you’re using fresh ingredients when making your sourdough pizza dough. The natural yeast found in a sourdough starter can die out quickly if not given enough food, which can lead to an overly dense crust and tough texture. To get the best results, use a fresh, active starter when making your dough, and make sure to feed it regularly before using it in recipes.

My sourdough pizza dough is too wet

If your sourdough pizza dough is too wet, you may need to adjust the hydration level. The hydration level is the ratio of water to flour in the dough. I’ve experimented with lots of variables but I believe the best hydration for sourdough pizza is 70% for the best results. If the dough is still too wet, add a bit more flour until you get the right consistency. Be sure to knead it thoroughly for the best texture and flavor.

Sourdough pizza is a delicious meal, but it can be tricky to perfect. When proofing your dough, make sure you give it plenty of time to rise. A good rule of thumb is to leave your dough to rise for at least 12 hours. This will ensure a light, airy dough with great flavor.

Sourdough pizza dough too sticky

If your sourdough pizza dough is too sticky, you may need to add more flour. Start by adding a tablespoon of flour at a time until the dough is no longer sticky. Be careful not to add too much flour, or the dough will become too dry and difficult to work with.

When to freeze sourdough pizza dough

If you need to store sourdough pizza dough for longer than 72 hours, you can freeze it. It’s best to freeze the dough after the first rise, but before shaping it into a pizza. This will ensure that the dough is at its freshest when you’re ready to use it.

Why is my sourdough pizza crust chewy?

If your sourdough pizza crust is chewy, it may be due to under-baking or using too much flour. To avoid this, try baking the pizza at a higher temperature and for a shorter amount of time. Also, make sure to use only enough flour to prevent sticking. You can also wet your hands before handling the dough to ensure it doesn’t stick too much to you. Finally, make sure to give your pizza a generous layer of olive oil before baking to help create a crispy crust. With these tips, you’ll be well on your way to creating the perfect sourdough pizza.

No knead sourdough pizza dough

If you prefer a no-knead option for your sourdough pizza dough, you’re in luck! It is super easy to do. No-knead sourdough pizza dough is a great option for those who don’t want to spend time kneading the dough. Simply mix the ingredients together, let the dough rise, and shape it into a pizza. The texture of the dough will be a bit different than traditional kneaded dough, but the flavor will still be delicious.

How do you know if your sourdough pizza dough is bad?

There are a few signs that your sourdough pizza dough may have gone bad. The first sign is an off smell. This can indicate that the dough has become over-fermented and may not produce a good pizza crust. Another sign is mold on the dough. If you see any mold growth, discard the dough immediately. Additionally, if the dough has become very sticky or runny, it may be a sign that the fermentation has gone too far and the dough is no longer good to use. When in doubt, it’s always better to err on the side of caution and discard the dough if you suspect it has gone bad.

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