Our dough balls ship frozen and vacuum-sealed to lock in freshness, which means there are a couple of easy steps between the freezer and pizza night.
Thawing
The most reliable way to thaw a dough ball is in the refrigerator overnight. This gives it a slow, even thaw and lets the dough relax, which makes it easier to stretch later. If you're short on time, thawing at room temperature works too — just keep an eye on it so it doesn't overproof.
Letting it come to room temperature
Once thawed, pull the dough out of the fridge and let it sit at room temperature for 30–60 minutes before you try to shape it. Cold dough is tight and springs back when you stretch it; dough that's had time to warm up will stretch much more easily.
Shaping
Lightly flour your hands and work surface, then gently press and stretch the dough from the center outward, rotating as you go. Try to keep a slightly thicker rim for the crust edge. Avoid using a rolling pin if you can — it presses out the air pockets that give sourdough its texture.
Baking
Get your oven as hot as it will go, and use a pizza stone or steel if you have one, preheated for at least 30–45 minutes. A hot surface underneath the dough makes a real difference in getting a crisp bottom crust. Top it, slide it in, and keep an eye on it — high heat means it can go from perfect to overdone quickly.
Storage
Keep unused dough balls frozen until you're ready for them, and once thawed, plan to use them within a few days if kept in the fridge rather than refreezing.