How should I thaw your sourdough pizza dough?

Move the dough from the freezer to the refrigerator 24 hours before baking. Slow, controlled thawing preserves structure and fermentation quality.

Do I need to let the dough warm up before stretching?

Yes. After thawing, let the dough temper at room temperature for 1–2 hours until it feels soft, airy, and relaxed. Cold dough will resist stretching, shrink back, and tear easily.

What’s the best way to stretch sourdough pizza dough?

Avoid a rolling pin to protect the air bubbles. Press from the center outward with your fingertips, leave a 1/2-inch rim, then lift onto your knuckles and gently rotate until 10–12 inches. Let gravity do most of the work.

What oven temperature should I use?

Bake hot for best results. Home ovens: 475–550°F on a preheated steel or stone (preheat 45+ minutes). Outdoor ovens like Ooni or Roccbox: 750–900°F with frequent rotation for even browning.

Why does my dough keep shrinking back when I try to stretch it?

It’s too cold or under-relaxed. Let the dough rest at room temperature for another 30–60 minutes and try again. Warm, tempered dough stretches easily and holds its shape.

What can I do if the dough feels sticky?

Dust the bench and your hands lightly with flour or semolina and handle gently with oiled hands. Avoid over-flouring—the excess burns and can make the bottom bitter.

Why is the bottom of my pizza burning?

Reduce the oven or stone temperature slightly, use less bench flour or semolina, and ensure your stone or steel isn’t overheated. Rotate more frequently in high-heat outdoor ovens.

Can I refreeze the dough?

Yes—once. If needed, refreeze immediately. For best quality, plan your thaw and temper so you can bake shortly after the room-temperature rest.

How do I prevent sticking when launching the pizza?

Use a lightly floured or semolina-dusted peel, top quickly to avoid moisture soaking through, and give the peel a test shimmy before launching. A pizza steel or stone should be fully preheated.

Why is my pizza baking unevenly?

Rotate during the bake—every 15–25 seconds in outdoor ovens and at least once in home ovens. Hot spots are normal, and rotation ensures even browning and a lifted crust.

How to Handle Sourdough Pizza Dough (Video + Step-by-Step Guide)

Whether you’re baking in a home oven, an Ooni or Roccbox, or a professional outdoor setup, our dough is designed to help you make incredible sourdough pizza at home. Below you’ll find step‑by‑step instructions, video tutorials, and our recommended tools to get the best results from your Sourdough Pizza dough balls.

Everything on this page reflects how we handle dough in our real pizzeria every day.

How to use our dough:

Step 1: Keep the Dough Frozen Until You’re Ready to Use It

Our sourdough dough balls ship fresh‑frozen with insulated packaging. As soon as your box arrives, place the dough in the freezer unless you’re prepping for the next day.

Step 2: Thaw in the Refrigerator for 24 Hours

Move your dough from the freezer to the refrigerator the day before you plan to bake. Slow, controlled thawing helps maintain structure and fermentation quality.

Step 3: Let the Dough Temper for 1–2 Hours at Room Temperature

This is the most important step. Great dough should feel soft, airy, and relaxed before stretching.

If the dough is too cold, it will: Shrink | Tear | Resist stretching

Warm, tempered dough stretches effortlessly.

Step 4: Prep a Lightly Floured Work Surface

Use: All‑purpose flour, Semolina, Or a mix of both

Avoid over‑flouring — too much flour burns in the oven.

Step 5: Stretch the Dough by Hand (No Rolling Pin)

Rolling pins crush fermentation bubbles. Instead:

Press the center outward with your fingertips
Leave a ½‑inch border for the crust
Lift the dough onto your knuckles
Gently rotate to stretch to 10–12 inches
Let gravity do the work. Don’t fight the dough.

Step 6: Bake Hot for Best Results

Home Oven: 475–550°F
Outdoor Ovens (Ooni, Roccbox): 750–900°F
Pizza Steel/Stone: Preheat for at least 45 minutes

Higher heat develops:

Leopard spotting
Lifted crust
Crisp bottom
Soft interior crumb

Watch your pizza closely — sourdough browns faster than yeasted dough.

Watch Our Quick Dough Tutorials

These short videos demonstrate the exact techniques we use in‑store.

Helpful Tools for Better Results

These tools make handling dough easier and improve your bake at home.

Pizza Peel

For safely launching and retrieving pizzas.

Bench Scraper

Perfect for lifting dough and cleaning flour.

Dough Trays

Help prevent sticking and keep dough round.

Pizza Steel or Stone

Creates restaurant‑quality heat transfer.

Get Dough Shipped to you

Semolina or Bench Flour

Reduces sticking and helps with smooth launching.

Digital Scale

Useful for portioning toppings consistently.

Infrared Thermometer

Great for gauging stone or oven temperature.

Olive Oil or Spray Oil

Helps with dough handling and crust finish.

COMMON ISSUES & FIXES

Common Dough Issues & Easy Fixes

It’s too cold. Let it warm at room temperature for another 30–60 minutes.
It may be over‑tempered. Dust lightly with flour and use oiled hands to handle gently.
Reduce the temperature slightly or use less flour/semolina during launch.
Yes — but only once. Freeze immediately if you do.
Cold dough tears easily. Warm it longer until soft and bubbly.
Rotate during baking. Outdoor ovens especially require turning every 15–25 seconds.

Ready to Bake? Get Our Dough Delivered Nationwide.

Made daily by our real pizzeria. Ships fresh‑frozen anywhere in the U.S.

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