Mama Lyd Sourdough

Once you try Sourdough pizza dough, I fear you will be addicted.. it is just one of those things.

There’s something deeply satisfying about making pizza from scratch. especially when sourdough is involved. Sourdough pizza dough takes a little more time and patience than traditional yeast dough, but the reward is worth it: a crust that’s flavorful, airy, chewy, and beautifully crisp on the outside. This dough is simple, made with just a handful of ingredients, yet the process transforms it into something truly special.

This recipe relies on time, gentle handling, and cold fermentation to build flavor and gluten naturally. If you’ve never made sourdough pizza dough before, don’t worry! this method is SO beginner friendly and flexible, and I’ll walk you through every step

I love using this dough for breakfast pizza!

Ingredients

This dough is made with simple, pantry staple ingredients:

• Active sourdough starter
• Water
• Bread flour
• Salt
• Olive oil

That’s it. No commercial yeast, no sugar, just time and fermentation doing all the work.

Mixing the Dough

To begin, combine your sourdough starter and water in a large bowl and mix until mostly dissolved. Add the bread flour and salt, then mix until a shaggy dough forms. Finally, drizzle in the olive oil and incorporate it fully into the dough.

At this stage, the dough will look rough and feel sticky. that’s completely normal. Resist the urge to add more flour. The gluten will develop as the dough rests and is gently worked over time.

Once everything is mixed, cover the bowl and let the dough rest on the counter for one hour. This rest period allows the flour to fully hydrate and begins the gluten development process without any effort on your part.

Slap and Folds: What They Are and Why They Matter

After the first rest, it’s time for a round of slap and folds.

What Are Slap and Folds?

Slap and folds are a technique used to strengthen dough without kneading. To do this, turn the dough out onto a clean counter. Lift the dough up with both hands, gently “slap” the bottom portion onto the counter, then fold the top portion over itself. Rotate the dough slightly and repeat.

You’ll perform this motion for about 30–60 seconds. At first, the dough may feel loose and sticky, but as you continue, it will become smoother, stronger, and more elastic.

Why Use Slap and Folds?

This technique helps align and strengthen the gluten strands, giving the dough structure and elasticity, both of which are essential for a great pizza crust. It also incorporates air into the dough, which contributes to those beautiful bubbles you want in the finished pizza.

Rest, Repeat, and Bulk Fermentation

After the first round of slap and folds, place the dough back into the bowl, cover it, and let it rest for another hour at room temperature.

Once the second rest is complete, repeat the slap and fold process one more time. By now, you should notice a significant change in the dough, it will feel stronger, smoother, and easier to handle.

After the second round of slap and folds, return the dough to the bowl, cover it, and allow it to bulk ferment at room temperature until it has doubled in size. Depending on the temperature of your kitchen and the strength of your starter, this can take several hours.

Bulk fermentation is where the dough truly comes to life. The natural yeast and bacteria in your sourdough starter work together to create gas, flavor, and structure.

Shaping and Cold Fermentation

Once the dough has doubled, gently turn it out onto the counter and shape it into a tight ball. This helps create surface tension, which is important for a strong, well risen crust.

Lightly coat the dough ball in olive oil, then place it into an airtight container. Transfer the container to the refrigerator and allow the dough to cold ferment for 3 to 5 days.

Yes… days. This step is where the magic happens.

Why Cold Fermentation Matters for Pizza Dough

Cold fermentation is the secret to exceptional pizza dough.

Flavor Development

As the dough rests in the refrigerator, fermentation slows way down. This gives the natural yeast and bacteria time to develop complex, tangy, slightly sweet flavors that simply aren’t possible with same day dough.

Gluten Strength

Time in the fridge allows the gluten network to relax and strengthen at the same time. The dough becomes more extensible, meaning it stretches easily without tearing, perfect for shaping pizza by hand.

Digestibility

Long fermentation breaks down some of the starches and proteins in the flour, making the dough easier to digest for many people.

The result is a dough that tastes better, stretches better, and bakes into a crust with incredible texture.

Preparing the Dough for Baking

When you’re ready to make pizza, remove the dough from the refrigerator and let it come to room temperature. This usually takes 1–2 hours, depending on your kitchen.

Letting the dough warm up is essential. Cold dough is tight and difficult to stretch, while room-temperature dough is soft, relaxed, and easy to shape without a rolling pin.

Once warmed, gently turn the dough out onto a lightly floured surface. Use your fingertips to press it into a round, then stretch it carefully, allowing gravity to help. Avoid pressing out all the air, you want those bubbles for a light, airy crust.

Topping and Baking Your Pizza

Once shaped, transfer the dough to your preferred baking surface and add your toppings. Keep it simple or load it up—this crust can handle it.

You can bake your pizza using:

• A pizza stone
• A baking steel
• A regular baking sheet
• Or a pizza oven

Bake at the highest temperature your oven allows until the crust is golden, puffed, and crisp, and the cheese is melted and bubbling.

Final Thoughts

Sourdough pizza dough is a slow process, but it’s a rewarding one. With just a few ingredients and a little patience, you’ll create a crust that’s flavorful, chewy, crisp, and full of character. The long fermentation, gentle handling, and cold rest all work together to make a pizza that feels special, perfect for weeknight dinners, weekend gatherings, or anytime you want to slow down and savor the process.

Once you try pizza this way, it’s hard to go back.

Freezing Sourdough Pizza Dough: How It Works and When to Do It

Freezing sourdough pizza dough is a great option if you want to extend the life of your dough or prep ahead for easy homemade pizza nights. While sourdough dough is at its best after a few days of refrigerator fermentation, freezing can preserve both flavor and structure when done correctly.

When to Freeze the Dough

The best time to freeze sourdough pizza dough is after the cold fermentation, once it has spent 3 to 5 days in the refrigerator. At this point, the dough has already developed flavor and gluten strength, so freezing simply pauses the fermentation process rather than interrupting it too early.

To freeze, remove the dough from the refrigerator, keep it in its ball shape, and lightly coat it in olive oil to prevent drying. Place it into a freezer-safe airtight container or a freezer bag. If using a bag, gently press out excess air before sealing.

What Freezing Does to Sourdough Dough

Freezing essentially puts the yeast and bacteria into a dormant state. They don’t die, but their activity slows dramatically. This means:

• Fermentation stops while frozen
• The flavor you’ve already developed is preserved
• Gluten structure remains mostly intact

However, freezing for long periods can slightly weaken the dough’s strength over time, which is why sourdough pizza dough is best used within 1 to 2 months of freezing.

How to Thaw Frozen Pizza Dough

When you’re ready to use the dough, remove it from the freezer and place it in the refrigerator for a slow thaw, ideally overnight or for 12–24 hours. This gentle thaw helps protect the gluten structure and prevents excess moisture.

After thawing, take the dough out of the refrigerator and let it come to room temperature for 1–2 hours. As it warms, the yeast will slowly become active again, and the dough will relax, making it easier to stretch and shape.

What to Expect After Freezing

Frozen and thawed sourdough pizza dough may not rise quite as dramatically as fresh dough, but it should still:

• Stretch easily
• Hold its shape
• Produce a flavorful, crisp-yet-chewy crust

If the dough feels slightly slack after thawing, a gentle re-shape into a tight ball before resting at room temperature can help restore some structure.

Tips for Best Results

• Always freeze dough before shaping the pizza, not after
• Avoid freezing dough that has already been over-fermented
• Label containers with the freeze date
• Use within 4–8 weeks for best texture and flavor

Freezing sourdough pizza dough won’t replace fresh dough entirely, but it’s an excellent way to plan ahead without sacrificing the quality that slow fermentation provides.

Step-by-Step Freezing Checklist for Sourdough Pizza Dough

Use this checklist to freeze your sourdough pizza dough while preserving flavor, structure, and texture.

Before Freezing

☐ Complete bulk fermentation and shape the dough into a tight ball

☐ Cold ferment the dough in the refrigerator for 3–5 days

☐ Make sure the dough is well-developed but not over-fermented

Freezing the Dough

☐ Remove dough from the refrigerator

☐ Lightly coat the dough ball with olive oil to prevent drying

☐ Place dough into a freezer-safe airtight container or heavy-duty freezer bag

☐ If using a bag, gently press out excess air before sealing

☐ Label the container with the date frozen

☐ Place dough in the coldest part of the freezer

Storage Guidelines

☐ Freeze for up to 1–2 months for best results

☐ Avoid stacking heavy items on top of the dough

Thawing the Dough

☐ Transfer dough from freezer to refrigerator

☐ Thaw slowly for 12–24 hours

☐ Keep dough covered while thawing to prevent drying

Before Baking

☐ Remove dough from refrigerator

☐ Allow dough to come to room temperature for 1–2 hours

☐ Re-shape gently into a ball if the dough feels slack

☐ Rest covered until relaxed and easy to stretch

Ready to Use

☐ Stretch dough gently—do not roll with a pin

☐ Add toppings

☐ Bake on a pizza stone, baking steel, baking sheet, or pizza oven