Sourdough Frozen Pizzas
- thehoneybuckle
- May 9
- 1 min read
This recipe focuses on the craft of a high-hydration sourdough crust, utilizing a long cold-ferment to develop a complex flavor and an airy, elastic crumb. By combining all-purpose and whole wheat flours with an active starter, you achieve a balanced texture that is both sturdy and light.
The process centers on a "stovetop-to-broiler" par-bake method. Using a preheated cast-iron skillet creates an immediate spring in the dough and a charred, artisan base. This technique locks in the structure of the crust, ensuring that even after freezing, it retains the signature chew and crispness of a fresh sourdough pizza.
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1
To Bake From Frozen
To Bake From Frozen
Preheat oven to 450°F. Place the frozen pizza directly onto a baking sheet—no thawing required! Bake for 10-14 minutes until the cheese is bubbly and the crust is golden and crisp.
Notes
1
In a large bowl, mix the active starter, filtered water, olive oil, all-purpose flour, whole wheat flour, and sea salt by hand until no dry bits remain. Cover and let the dough rest at room temperature for 6–10 hours dpeneding on home temperature, until it has visibly expanded by about double.
2
Perform one set of stretch and folds by pulling the edges of the dough toward the center while rotating the bowl for 2 full rotations. Cover tightly and refrigerate for 8 to 36 hours to develop flavor and improve dough structure.
3
Remove the dough from the fridge and let it sit for 30 minutes. Divide into four equal portions (approx. 225g each) on a generously floured surface and shape into smooth balls, and let them rest under a tea towel for another 30 minutes to relax the gluten.
4
Preheat a cast-iron skillet on medium-high heat and set your oven broiler to HIGH. Stretch one dough ball into an 8-inch circle, place it in the hot skillet (you can put avocado oil or a light dusting of cornmeal to help prevent burning) and CAREFULLY stretch the edges of the dough some more. Let it cook for 5–6 minutes until slightly charred on the bottom, then move the skillet under the broiler for 1–2 minutes to set the top.
5
Once the crusts have cooled completely on a wire rack, add your desired toppings. Flash freeze the assembled pizzas uncovered for 2 hours before wrapping tightly in plastic wrap for long-term storage (up to 3 months).
Instructions
1/3 cup active sourdough starter
1 1/3 cup + 1 tsp filtered water
2 tbsp olive oil
3 3/4 cup all-purpose flour
1/3 cup + 1 tbsp whole wheat flour
2 tsp fine sea salt
Pizza Dough
How to Make Sourdough Frozen Pizzas
Head Chef
Kalley Taverna (The Honey Buckle)
This recipe is a game-changer for anyone who loves the tangy, airy crust of artisan sourdough but needs the convenience of a "grab-and-go" freezer meal. By utilizing a long cold fermentation and a cast-iron par-bake method, you achieve a wood-fired texture and superior digestibility right in your home kitchen.
4 crusts
535
Prep Time
20 minutes
Cooking Time
8 minutes
Rest Time
15-45 hours
Total Time
~2 days (passive)
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