Friday Night Pizza, Sorted: Freezing Your Sourdough Crust

Right then, gather 'round! Let's talk about pizza. Not the cardboard kind you get delivered, but the real deal – the kind with a tangy sourdough crust, bubbling cheese, and all your favourite toppings. Now, I love a good long weekend bake as much as the next baker, but sometimes you just want a Friday night dinner that doesn’t involve a three-hour commitment. Enter: freezing par-baked sourdough pizza crusts. It's a ripper of a hack that’ll keep your family eating homemade without burning out your starter – or you!

Amy from Amy Bakes Bread has put together a great video showing exactly how she does it. Have a watch; it’s simple enough even your kids could get involved (with supervision, of course!).

The beauty of this method lies in the par-baking. You’re essentially giving your crust a head start. It’s already partially cooked, so it’ll bake faster and come out with a lovely crispness when you bake it from frozen. Think of it as a sourdough crust shortcut – and who doesn’t love a shortcut?

Why Freeze Par-Baked Crusts?

Let’s be honest, sometimes life gets in the way. You planned a sourdough bake, but then something came up. Instead of letting that beautiful dough go to waste, par-bake those crusts, freeze ‘em, and you’re good to go for weeks. It’s about being resourceful, like our ancestors were – using what you have and making it work. It's also a fantastic way to make the most of your starter. Remember what Bread Angel Elsie says – no starter goes to waste!

The Process: A Quick Rundown

1. Bake Your Crusts: Follow your favourite sourdough pizza crust recipe. Aim for a slightly underbaked state – they'll finish cooking later.
2. Cool Completely: This is important! Warm crusts will become soggy when wrapped.
3. Top It Up (Optional): Now's the time to add your sauce, cheese, and toppings. This works great for individual pizzas, but you can also freeze plain crusts to top later.
4. Wrap Tight: Use plastic wrap or foil to prevent freezer burn. Double-wrapping is even better.
5. Freeze Away: Pop those wrapped crusts into the freezer. They'll keep well for several weeks.
6. Bake From Frozen: When you're ready for pizza night, bake straight from the freezer at a higher temperature than you would for a fresh crust. Amy’s video covers the specifics – and your Hot Oven Tracker will be your best friend here!

Hydration Notes

The hydration level of your dough will impact the final texture. A slightly higher hydration (around 75%) will give you a more open crumb, which translates to a crispier crust. Don't be afraid to experiment! Guild Master Reginald always says, “The best baker is the one who learns from their dough.”

And remember, folks, this isn’t about perfection. It's about enjoying the process and eating delicious homemade sourdough pizza. Don’t get hung up on achieving a “halo rating” every time. Just have fun!

Now, if you’re keen to really level up your sourdough game, why not join the 30-Day Sourdough Challenge? It’s a fantastic way to build confidence and learn from a supportive community.