Massimo Sourdough Pizza Recipe - Freeze dough balls

Slowly add the first 500 g of water to the flour, reserving 100 g for later

Let Autolyse for 30 minutes

Add Sourdough Starter

Add Water and Salt

Incorporate olive oil

Let rest for 15 minutes

Mix until dough is smooth

Bulk ferment at room temperature for a few hours until noticeably risen, then divide the dough into 4 balls

If freezing: lightly oil each dough ball and place in an individual airtight container or freezer bag, pressing out excess air. Flash-freeze uncovered for about 1 hour before sealing fully to prevent sticking. Label with the date and use within 2-3 months

If not freezing, proceed with the full 24 hour cold rest as usual before shaping and baking

To use frozen dough: move a ball to the fridge 18-24 hours before baking, then let it finish proofing at room temperature for 2-3 hours until puffy and pliable before shaping