There’s nothing better than sourdough pizza night—especially when you can prep everything ahead and actually enjoy time at the table with your guests too! Here’s my schedule for how I prep the dough and ingredients. The part I love is that I can get the dough prepped earlier in the week making Friday’s feel stress free. Get your pizza pans ready and invite your friends! Here’s my simple system to make pizza night flexible, fun, and completely doable—even for a crowd.

As you bake and mix dough along with me, here’s my list of essential tools! Click here for Kelly Welk's Pizza Making Essentials shopping list

Whether you're baking in a regular oven or using a pizza oven, this method works beautifully. This make-ahead sourdough pizza method is perfect for hosting, busy schedules, and feeding a crowd with ease.

I’ve also included the full pizza night schedule below so you can follow along step-by-step and make it your own!

Big Batch of Fresh Healthy Sourdough

This video walks you through the steps to make a large batch of dough to keep in your fridge and use all week!

Full Pizza Dough Recipe

Friday Night Sourdough Pizza does not have to be hard. Make your dough anytime during the week and let it rest in your fridge. Then come Friday, you have dough ready to pat out into pizza pans without any of the mess or stress. Friday night can be easy and stress free for you too. The lower hydration aka smaller amount of water used in this recipe makes the dough very fluffy and easy to work with. We use this recipe for when we make pizzas in the oven as well as when we use our pizza oven!

Pizza Oven Method

Making pizza in a pizza oven is very different from making it in your kitchen oven. There's a trick to how you top your pizzas to get them to cook the best in the pizza oven. The biggest things to remember are that you need to leave a border for the crust, this helps keep the toppings on the pizza when you slide it into the pizza oven. Plus we have found that the pizzas cook best when they are not heavy with toppings.

Sourdough Pizza Dough for Pizza Ovens

I make this dough specifically for the pizza oven, it's more stout and easier to work with sliding in and out of the pizza oven .

Every Day Sourdough Recipe (this is a Triple Batch!)

• 450g starter

• 900g water

• 1350g flour

• 35g salt

Pizza for a Crowd Schedule

MONDAY (or any day of the week, you’re dough just needs at least 12 hours of proofing in the fridge ) : Mix a large batch of sourdough dough and place it in the fridge to cold ferment all week.

FRIDAY 🍕12:00pm : Take dough out of the fridge. Gather your pans: 9x13, round pans, or shallow Dutch ovens. Coat each pan with butter—this helps the dough stay put and creates a golden crust.

12:30pm : Divide dough into 300–500g portions, depending on your pan size and crust preference (thin or thick and fluffy). Gently stretch each portion, then press into the prepared pans. Cover and let rest.

Afternoon (1–5pm) : Let it rise until soft and pillowy.

Before Dinner (around 5:30pm) : Preheat oven to 425°. Add sauce, cheese, and toppings. Brush crust with melted butter and sprinkle with coarse salt.

Dinner - Bake Pizzas (6pm) : Place pans in the oven and bake for 15 minutes, then turn pizzas so each pizza bakes evenly.

Bake at 425° for 18–25 minutes, until golden and bubbly (time will vary based on pan size and toppings).

Serve warm and enjoy your guests—you’ve already done all the work 🙌

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