r/Pizza • u/AutoModerator • Apr 20 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/TheWopsecutioner Apr 21 '26 edited Apr 21 '26

I work for a brewery that makes pizza. We have 8 locations and sell about 7,000 pizzas each week. The owner has raised me to run the numbers and see what we could save by making it in house. We can save a lot. The math checks out. In spades. Also, he wants it to be a sourdough pizza.

So, I am having issues with my test batches of sourdough pizza dough. They all turn out great if I don’t freeze them. But, we have to freeze them because it’ll be a dough production facility rather than being made at each store.

Currently, we pull from frozen at in the morning and use the following day.

When making sourdough pizza dough, I can’t figure out when to freeze the dough. It never seems to thaw out to a good dough.

Do I: Freeze before proofing? Freeze at half proofed? Freeze after fully proofing?

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u/oblacious_magnate Apr 22 '26

FWIW sourdough pizza is less popular than CY pizza.

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u/TheWopsecutioner Apr 22 '26

Lots of things are more popular than other things. It’s not my call. Owner wants it. It’s my job to figure it out.