How To Freeze Homemade Pizza Dough?

Ziplock or Freezer Bag Method: Arrange the dough in a deep, oiled baking pan with some room to expand, cover the pan with plastic wrap and refrigerate overnight for cold fermentation, then place the entire pan into the freezer for 24 hours.

How do you preserve pizza dough in the freezer?

Lightly spray each dough ball with spray oil, or wipe with olive oil. Turn the dough over so it is lightly coated in the oil. Slide the dough ball into a freezer bag and seal, squeezing out all the air. Place in the freezer and freeze for up to 3 months.

Can you freeze uncooked pizza dough balls?

Lightly coat each dough ball with olive oil or baking spray. Turn the dough over so it is lightly coated in the oil. Slide the dough ball into a freezer bag and seal, squeezing out all the air. Place in the freezer and freeze for up to 3 months.

Can pizza dough be frozen before it rises?

You can freeze your pizza dough at any point in the process, before or after it has had a chance for the yeast to cause it to rise. But you’ll need to remember (and label it), so you know whether you need to let it rise when defrosted or if it’s ready to form into a crust.

What is the best way to freeze pizza dough?

Lightly coat each dough ball with olive oil or baking spray. Turn the dough over so it is lightly coated in the oil. Slide the dough ball into a freezer bag and seal, squeezing out all the air. Place in the freezer and freeze for up to 3 months.

Can you freeze pizza dough after rise?

Yes! It’s one of the yeast doughs that freeze well. Freezing food like pizza dough extends its lifespan. Simply thaw it when you’re ready to cook.

Does freezing pizza dough ruin it?

So, yes, freezing can change the texture of your pizza balls, meaning fresh dough is, to some extent, always a better option texture-wise. The taste of your dough, on the other hand, will remain unchanged.

Do you freeze pizza dough before or after proofing?

You can freeze your pizza dough before or after it has had a chance for the yeast to cause it to rise, but you’ll need to remember when (and label it), so you know whether you need to let it rise when defrosted or if it’s ready to form into a crust. For future convenience, it may be best to let the dough rise as usual.

How do you freeze fresh dough?

How to Freeze Bread Dough

  1. Make your dough as per the recipe instructions and allow your dough to prove.
  2. Once frozen remove from the tin/tray and wrap tightly in cling film or seal in a freezer bag.
  3. Date the wrapped dough and freeze.
  4. When you are ready to use the dough.

How do you defrost homemade pizza dough?

Rub the top of the dough lightly with oil or spray with cooking oil spray. Cover the bowl with waxed paper and a clean cloth or tea towel. Place the bowl in a warm but not hot location such as an oven with the oven light on or on top of a radiator. Let the dough thaw and rise for 2 to 4 hours until doubled in volume.

How do you store homemade pizza dough?

You can put the dough in a bowl and cover the surface with plastic wrap, wrap the entirety of the dough in plastic wrap, or simply place it in a sealed plastic bag or airtight container. When you want to make your pizza, simply remove it from the fridge and allow it to come to room temperature.

Is it better to freeze pizza cooked or uncooked?

The main trick you need to know for freezing homemade pizza is to par-bake the crust. All this means is that you partially bake the crust by itself before covering it with toppings and freezing. This ensures a crisp, non-soggy pizza when you’re ready to enjoy it.

Can you freeze Whole Foods pizza dough?

Whole Foods pizza crust bakes up in less than 15 minutes. If you aren’t using it right away, freeze it for up to three months.

Is frozen pizza dough any good?

The truth is…

Since there is no deviation in method, standards or environmental conditions, operators can confidently use frozen pizza dough balls knowing that consistency and quality meet — or easily exceed — scratch-made dough.

Can You Freeze Pizza Dough?

  • It will be impossible to order pizza from a delivery service once you know how simple it is to produce and freeze pizza dough.
  • Homemade pizza produced using homemade dough may save you money while also allowing you to have total control over the contents used.
  • You’ll never be lured by those cardboard crusts that are hardly distinguishable from the delivery box in which they are delivered again.
  • Simply keeping a few of pizza dough balls in the freezer will allow you to whip up a handmade pizza in less time than it would take to order one from a delivery service.
  • You’re still not convinced?
  1. Take a look at the following methods for freezing pizza dough and decide for yourself.


  • Pizza dough, freezer bags or plastic wrap, oil or baking spray, and a permanent marker are all need.


  1. Follow the directions in your selected recipe to prepare a batch of pizza dough.
  2. You may freeze your pizza dough before or after it has had a chance to rise as a result of the yeast, but you’ll need to keep track of when you did so (and label it) so you’ll know if it has to rise again when defrosted or whether it’s ready to shape into a crust when it comes out of the freezer.
  3. It may be wise to let the dough rise as normal in order to save time in the future. You will next freeze it at the stage where it would ordinarily have been moulded into the final crust
  4. this will take around an hour.
  5. As soon as the dough has risen, shape it into a ball or a few balls that are each the appropriate size for the pizza crust you will be using it to make later on.
  6. If your recipe yields enough dough to create more than one pizza, split the dough into separate pizza portions before freezing it
  7. otherwise, it will become tough to work with.
  8. Spritz the ball of dough with oil (this will help you remove it from the freezer bag when thawed). Use olive oil to gently coat it or spray it with oil or baking spray to finish it.
  9. It should be placed in a freezer bag or between two layers of plastic wrap. Label the package with the contents and the date. As previously said, make a note of whether you need to let it rise or if it is ready to be formed into a crust, covered with cheese, and baked.
  10. Pizza dough should be stored in the freezer until it is required. It may be stored forever, however it is best utilized within three months of purchase.
  11. Also useful is the ability to freeze pizza dough that has been purchased from a grocery shop or bakery but has not yet been used

Using Frozen Pizza Dough

  1. Start by placing the dough in the refrigerator overnight, or for around 12 hours.
  2. Remove it from the refrigerator and set it aside to come to room temperature before serving. It will take around 30 minutes to complete this task.
  3. You are now ready to put it through the first rise or to shape it into a crust as desired. Continue to make your pizza according to the instructions as normal.
  4. Experiment with flatbread toppings that are different from the traditional pizza toppings. Your crust may be used as a basis for a variety of meals, including breakfast, lunch, and supper.

How to Freeze Pizza Dough

  • Learn how to freeze Pizza Dough in this video.
  • To save time, double or treble the recipe and freeze half of the dough for use when you’re wanting pizza in the future, as described above.
  • Here are two options for freezing homemade pizza dough, whether you want to use freezer-safe zip-top bags or Tupperware containers to store the dough.
  • It is possible that this content contains affiliate links.
  • Please review my disclosure policy.
  1. Pizza dough may be frozen in any quantity, whether it’s for a full-size pizza or for individual pizzas of all sizes and shapes.
  2. You may store the dough in the freezer for up to 3-4 months, allowing it to defrost overnight in the refrigerator before using.
  3. A critical step is to complete the rising/fermentation process or to reach the stage when the dough is ready to be used before the dough can be used.
  4. We start with our pizza dough by allowing it to go through the cold fermentation process overnight to let the yeast to perform its job in the dough.
  5. It is possible to freeze it once it has completed the cold fermentation process (but before let it to sit at room temperature for an hour).
  6. Continue reading for more information about Cold Fermentation.

2 Ways to Freeze Pizza Dough:

  • Prepare the dough in a deep, greased baking pan with plenty of room to expand before covering with plastic wrap and refrigerating overnight for cold fermentation.
  • After that, drop the entire pan into the freezer for 24 hours to firm up the dough.
  • Once the pizza dough has been frozen, separate each piece of dough into a freezer zip bag or a food saver bag to keep it fresh.
  • Oil the bottom and sides of your Tupperware containers with a little coat of cooking oil to prevent rusting.
  • Transfer containers to the freezer after placing pizza dough in them and covering with plastic wrap overnight (so that it does not need to be transferred later).
  1. Remove plastic wrap from containers after placing pizza dough in them.

To Thaw Pizza Dough: 

  • If you are using Zip Bags, take the dough balls out of the freezer and place them on a baking sheet that has been prepared with flour or semolina flour. To prevent plastic wrap from adhering to the dough, dust the tops with flour, then cover with plastic wrap and place in the refrigerator overnight (8-12 hours).
  • Tupperware containers should be defrosted in the refrigerator overnight if you are utilizing these containers.
  • When it comes to thawing frozen pizza dough, cold defrosting is the best option.

To Use the Defrosted Dough: 

  • Allow the dough to rest at room temperature for 1 hour before baking to allow it to soften and relax before baking.
  • The dough should be shaped in accordance with our pizza dough making guidelines.
  • Check out our top recipes for red pizza sauce as well as our favorite recipes for white pizza sauce.
  • Advice from the experts: If you’re dealing with numerous dough pieces, keep the leftover portions covered to prevent them from drying out.

Common Questions:

  • What is Cold Fermentation and how does it work?
  • Fermentation is essential for making outstanding pizza dough and cannot be omitted in any way.
  • Lettin’ the pizza dough rest in the refrigerator overnight gives the yeast enough time to work its way through the gluten-forming proteins in the dough.
  • This makes it simpler to stretch and shape the dough, and it also results in a fragrant and soft crust that bubbles in the oven as a result of the air pockets.
  • How long can I store pizza dough in the freezer?
  1. Pizza dough may be stored in the freezer for up to 3 months.
  2. If it is vacuum-sealed, it will last for up to 4 months in the refrigerator.
  3. Is it possible to re-freeze pizza dough?
  4. It is not recommended to freeze pizza dough once it has been frozen and thawed.
  5. Is it possible to freeze pizza sauce?
  6. Red pizza sauce keeps nicely in the freezer.
  • We normally utilize half of our pizza sauce right away and freeze the other half for subsequent use in the future.
  • You may make pizza dough in advance and freeze it for later use.
  • We appreciate having the choice to make homemade pizza or Calzones whenever the mood strikes us.

More Freezer-Friendly Recipes:

  • Freezer Breakfast Sandwiches
  • Homemade Corndogs
  • Breakfast Burritos that may be made ahead of time
  • Fluffy Homemade Waffles
  • Lemon Bars

How to Freeze Pizza Dough

  • Time required for preparation: 5 minutes Time allotted: 5 minutes total Pizza dough can be frozen in any quantity, whether it is for a full-size pizza or for individual pizzas of varying sizes.
  • Most importantly, after the cold fermentation in the refrigerator is complete and the dough is ready to be used, it is critical to freeze the dough as soon as possible.
  • Make careful to let it defrost in the refrigerator overnight before using it to prevent freezer burn.
  • Natasha Kravchuk is a Ukrainian actress.
  • Easy to learn skills.
  1. Making it will cost you $1.
  2. How to freeze pizza dough is the subject of this article.
  3. American cuisine is served.
  4. Course: How to Become a Calories in a serving: 258 4 people may be served with this recipe.

Ziplock or Freezer Bag Method:

  1. Place the dough in a deep, greased baking pan with plenty of room to expand, cover the pan with plastic wrap, and place it in the refrigerator overnight to complete the cold fermentation process.
  2. Place the pan with the dough in the freezer for at least one night. Removing each piece of dough from the baking pan and placing it in its own freezer zip bag or foodsaver bag will keep it frozen for 3 to 4 months in the freezer.

Freezing Dough in Tupperware:

  1. Oil the bottom and sides of your Tupperware containers with a little coating of oil.
  2. Place the pizza dough into the containers, cover with plastic wrap, and refrigerate overnight for cold fermentation (so that there is no need to move the pizza dough later). After the cold fermenation is complete, the dough can be placed in a tupperware container. Seal the containers with lids and freeze for up to 3 months.

To Thaw Pizza Dough:

  1. If you’re using Zip Bags, take the dough balls out of the freezer and lay them on a baking sheet that has been prepared with flour or semolina to prevent sticking. Refrigerate overnight (8-12 hours) to let the dough to defrost and the flour to prevent the plastic wrap from sticking.
  2. If you’re using Tupperware containers, thaw them in the refrigerator overnight to prevent them from freezing.
  • Nutritional Values The Best Way to Freeze Pizza Dough Amount Per Serving Calories 258 Calories from Fat 45 percent Daily Value* Carbohydrates 5g Fat 5g 1 gram of Saturated Fat (8% of total fat) 1 gram of polyunsaturated fat (6% of total fat) 1 gram of monounsaturated fat Salt (707mg/31% potassium 1mg/0% Carbohydrates (47g): A 16 percent fiber, 14 percent sugar, 6 percent protein, and 16 percent protein Calcium is one milligram per percent iron is three milligrams The percentage Daily Values (%DV) are based on a diet of 2,000 calories or less.

Natasha Kravchuk

  • Hello and welcome to my kitchen!
  • Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009).
  • My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you.
  • Thank you for taking the time to visit!
  • We are overjoyed that you have arrived.
  1. Continue reading more posts by Natasha.
See also:  How Sushi Went Global?

There is no problem pizza can’t solve—including what happens when you want to save it for later. Freezing pizza dough is easy, and it makes for a quick and convenient meal for the future.

  • Pizza, in particular, provides quick satisfaction, which is one of the most enjoyable aspects of cooking in general.
  • We all know that handmade pizza dough is tasty, easy to make, and will elevate your Friday night pizza experience—no delivery necessary.
  • There is no such thing as having too much pizza, but what happens if you have leftover dough or want to meal prep in advance of your dinner?

Can You Freeze Pizza Dough?

Yes! It’s one of the yeast doughs that freezes nicely because of its high moisture content. Food, such as pizza dough, may be preserved longer by freezing it. When you’re ready to cook, simply defrost it in the microwave. We’ll teach you how to keep pizza dough properly so that you can make it for future pizza evenings or last-minute cravings.

How to Freeze Pizza Dough

  • To begin, divide the dough into equal-sized chunks and set aside.
  • Each ball should be large enough to hold enough ingredients to produce a single pizza.
  • Simply spray all sides of the pizza dough with oil (we prefer olive oil) and place it in a freezer bag to keep it fresh for up to three months.
  • Before putting the container in the freezer, be sure all of the air has been squeezed out.
  • The dough may be stored in the freezer for up to three months at room temperature.
  1. Make sure you date-stamp each bag with the appropriate date.

How to Thaw Frozen Pizza Dough

  • Refrigerate the dough for 8-12 hours to allow the flavors to blend.
  • Then, place it on the counter for approximately 30 minutes to let it to warm up before beginning to stretch it.
  • If you’re pressed for time, you may defrost the pizza dough in a bowl of cold water, which will take less time.
  • It’s important to keep the dough wrapped tightly in plastic and to replace the water every half hour or so.
  • You may alternatively defrost the dough on the kitchen counter for approximately 1-1/2 to 2 hours; however, it is important to refrigerate the dough after two hours to prevent germs from growing.

Can You Make Your Own Frozen Pizzas?

  • Yes!
  • It’s simple to produce a large quantity of frozen pizza crusts or cooked pizzas ahead of time for use in the future.
  • To begin, divide the dough in half and roll it out to create pie crusts as evenly as possible.
  • Place the crusts on a baking sheet and freeze them.
  • Decorate the pizzas with your favorite toppings (just make sure that the toppings are freezer-friendly) and then wrap them in plastic wrap for storage.
  1. It should be possible to keep the pizza frozen for up to three months.
  2. Preheat your oven to 500 degrees Fahrenheit when you’re ready to serve.
  3. Place the pizza on the center rack of the oven and bake for 10 to 15 minutes, or until the cheese is bubbling, until the crust is golden.
  4. Recipes for the 10 Best Pizzas

The Best Sausage Pizzas

The lengthy overnight fermentation of the dough is what distinguishes this recipe from others. Because the flour has had time to hydrate and relax, it is much simpler to roll out the dough. — Josh Rink is a food stylist for Taste of Home.

Artichoke Chicken Pesto Pizza

Make pizza night a more sophisticated affair with this creative take on the classic dish. The use of a pre-baked crust and pre-made pesto makes for a quick and simple meal. —Trisha Kruse of Eagle, Idaho, says

Barbecued Chicken Pizzas

These saucy, smokey pizzas, made using refrigerated pizza dough, are quick and easy to create, and their rustic, hot-off-the-grill flavor is sure to win you over. Those on the go cookouts and summer meals on the terrace are ideal for them. The writer, Alicia Trevithick, of Temecula, California

Homemade Pizza

In this recipe, you will get a filling and zesty main dish with a crisp, golden crust. Feel free to customize your order with your favorite toppings. Marie Edwards, of Lake Stevens, Washington, sent this in:

Pepperoni Pan Pizza

The perfect pizza crust and sauce are two things I’ve been working on for years, and they’re combined in this recipe. I make this crispy, savory pizza for my family on a regular basis, and it is a huge hit with my husband and boys. Susan Lindahl, of Alford, Florida, sent this message.

Bacon-Chicken Club Pizza

A chicken club pizza with lettuce, tomatoes, and mayonnaise on the toppings You’re in for a treat, believe me! Vegetables provide a refreshing crunch to the creamy crust. Debbie Reid from Clearwater, Florida, sent in this message.

Grilled Tomato Pizzas

When my husband and I grill pizza with a tart balsamic sauce, it comes out tasting like we baked it in a wood-burning oven. • Michele Tungett from Rochester, Illinois.

Deep-Dish Sausage Pizza

  • When my family and I spend the night at my grandmother’s farm, she prepared the most delicious food for us.
  • Her delicious pizza, fresh from the oven, was topped with cheese and infused with aromatic herbs in the dough.
  • It was delicious!
  • My husband and I, as well as our family, have come to rely on this pizza as a regular supper.
  • —Michele Madden, of Washington Court House, in the United States In the event that you like this recipe, we believe you will enjoy this crazy crust pizza just as much (if not more)!

Garden-Fresh Grilled Veggie Pizza

I have four gardens, one of which is dedicated solely to herbs, so I always have a nice variety of food available. In order to serve as a fun summer snack, I made this stuffed pizza using some of my favorite garden ingredients. Washington, Illinois, resident Dianna Wara

Buffalo Chicken Pizza

Fans of spicy chicken wings will enjoy this pizza-style version, which incorporates the wings into the crust. Serve it with blue cheese dressing and crisp celery, just way the delectable original recipe calls for. —Shari DiGirolamo of Newton, Pennsylvania, U.S.A

How to Freeze Pizza Dough

  • Making your own pizza dough at home is a fun pastime that may also serve as a fantastic method to improve your pizza-making skills.
  • It is possible to make homemade dough that tastes and performs better than store-bought dough with a little testing and a few recipe adjustments.
  • Making dough at home, on the other hand, may be a bit of a mess and, let’s face it, a little inconvenient.
  • It’s not realistic for most of us to make our own dough from scratch every time we want pizza at home, so today we’ll teach you how to freeze your dough instead of wasting time and energy.

Why Freeze Your Pizza Dough?

  • Making pizza dough and successfully storing it in the freezer allows you to stock up so that you always have a slice available when the need for pizza strikes.
  • Once you’ve accumulated a supply, you’ll be able to make pizza whenever you want without having to mix anything or make a mess.
  • In the past, I had the impression that frozen pizza dough was inferior or that it was similar to cheating in terms of quality – however the reality is quite the reverse!
  • Even though I had my doubts before starting this blog, I discovered that freezing pizza dough does not make it any less delicious after conducting extensive research.
  • To get you started with freezing your own dough, I’ve included a simple pizza dough recipe that is also featured on our pizza dough rolling mat for your convenience.
  1. This recipe is quite quick and straightforward to prepare, and I’ve already put it through its paces in the freezer.
  2. Take a look at what it entails to find out more.


  • 4.75 cups bread flour
  • 1 tablespoon sugar
  • 1 box active yeast
  • 0.25 cup olive oil
  • 1.75 cups lukewarm water
  • 1.5 teaspoon salt
  • 4.75 cups lukewarm water


  1. Add the yeast to the lukewarm water in the bowl of a stand mixer and stir until the yeast is completely dissolved.
  2. In a large mixing basin, combine the oil and sugar, then add 4 cups bread flour.
  3. Add the salt and continue mixing on a low speed for 2-3 minutes, or until the flour and water are thoroughly blended.
  4. Allowing the dough to rest for 10 minutes will allow the flour to absorb the water better.
  5. Maintain the medium speed for another 5-7 minutes, gradually adding the remaining 3/4 cup flour at a time, until a smooth, glossy texture is reached. It is possible that you will not use the full 3/4 cup flour to complete the dough.
  6. Place the dough on a baking sheet and divide it into four pieces of 9-ounce each. Refrigerate overnight, well covered.

Making dough and freezing it is a straightforward two-step method that begins with letting the dough rise and ferment overnight.

  1. To begin, remove the dough from the refrigerator and place it in the freezer. Allow the dough to rest uncovered for 40-60 minutes in order for it to harden up sufficiently to be taken from the baking pan.
  2. Using plastic wrap, wrap each dough ball and place it in a big Ziploc bag or container once the dough has been removed from the baking sheet. Make a note of the date you created the dough and put it in the freezer for future use.
  • The dough will keep in the freezer for a few months, and maybe much longer.
  • To use a portion of dough, take it out of the freezer and unwrap it; then, using the plastic wrap to cover it on a plate or cookie sheet, allow it to thaw for 6 to 8 hours before using (or overnight).
  • At room temperature, it should take 1-2 hours for the dough to prove once it has been completely defrosted.
  • If you use this method, you may simply store your own dough in the freezer in preparation for your next pizza gathering.
  • You’ll have the satisfaction (and taste!) of preparing wonderful handmade pizza dough while making it appear oh so simple.

How to Make and Freeze Pizza Dough

  • This basic pizza dough recipe yields four crusts, which may be stored in the freezer for use in future meal preparation.
  • From Joanne Ozug of Fifteen Spatulas, with her permission.
  • Making pizza at home is quite simple, especially when all you have to do is spread out some pizza dough, cover it with your favorite toppings, then bake it for 10 minutes in the oven.
  • Having large amounts of pizza dough prepared in advance and stored in the freezer makes the procedure a lot more convenient for me.
  • It’s also worth noting that, like the other ″how to freeze″ entries I’ve written here on Food & Friends, pizza dough freezes perfectly.
  1. I honestly think the texture of the dough is nicer if you make it a few hours before supper time rather than immediately before dinner time.
  2. The grocery store near my flat charges $9 for four balls of pizza dough, which makes me giggle since it appears to be an outrageous amount of money.
  3. If you have a stand mixer, this recipe requires very little effort and is incredibly simple to prepare.
  4. Allow me to demonstrate how to accomplish it!
  5. To begin, place the warm water, yeast, and sugar in the bowl of a stand mixer and beat on medium speed for 10 minutes, or until the mixture is foaming.
  6. This informs you that the yeast is alive and well and ready to get to work.
  • After that, combine the yeast water mixture with the bread flour, salt, and olive oil.
  • Combine all of the ingredients using the dough hook or a wooden spoon until they are coarsely incorporated.
  • Attach the bowl and dough hook to the stand mixer and knead the dough on medium low for about 10 minutes, or until it is pretty smooth and elastic.
  • Allow the dough to rise for around 30 minutes, or until it has more than doubled in size, before shaping.

When you peel the dough away from the edge of the bowl, you will see all of these flexible webby strands on the side of the bowl, indicating that the dough has properly risen.Using a floured surface, transfer the dough and divide it into four equal halves.Put the dough balls into a ziptop bag, ensuring sure they don’t contact each other.Refrigerate for at least 30 minutes before serving.They are separated from one another with a sheet of parchment paper or wax paper, so that I can take them out one at a time later on to thaw.When I want to make pizza, I’ll take the dough out of the freezer the night before or the morning of the day I want to make pizza for supper and leave it in the fridge to thaw overnight or the next morning.

  1. Then, as you would normally, lay out the dough and top it with your chosen ingredients before baking it for 10-15 minutes at 500 degrees Fahrenheit, or until it reaches your desired crispiness.
  2. Enjoy!
  3. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.
  4. You may be able to discover further information on this and other related items at the website

Can You Freeze Pizza Dough? (Steps & Tricks)

  • Everything about the flavor of freshly cooked pizza topped with cheese and a layer of your favorite toppings is unbeatable.
  • Unfortunately, due of the amount of time and effort required to make fresh pizza dough for every craving, it may be a bit of a bother to do it every time you want a slice.
  • And it’s possible that this has prompted you to ponder whether you can freeze pizza dough.
  • In a nutshell, yes, it is possible.
  • In fact, pizza dough may be stored in the freezer for up to three months without losing its freshness.
  1. Simply form the dough into little balls and store it in freezer bags so that you may have some on hand whenever you crave homemade pizza.

What Does Freezing Do to Your Pizza Dough?

  • As a result of the lower temperature in the freezer, yeast activity slows down, resulting in a more tender pizza crust.
  • When kept in the refrigerator, this activity is only slightly reduced, but when kept in the freezer, the yeast becomes entirely dormant.
  • The yeast, on the other hand, does not perish regardless of how low the temperature is lowered.
  • In as little as five minutes after being taken out of the freezer and beginning to thaw, the yeast reactivates and generates a gas, which enables the dough to rise.

How to Freeze Pizza Dough

  • Follow these simple and quick methods to freeze your pizza dough, and you’ll have enough dough to last you for today, tomorrow, and the next several days. You will need the following items: pizza dough, a freezer, freezer bags or plastic wrap, olive oil, and a marker pen.
See also:  How Much Carbs Are In Sushi?

Step 1: Make Pizza Dough

It is impossible to freeze pizza dough if you do not have the dough to begin with. Consequently, make your dough according to the instructions provided by your chosen recipe. It’s better to pick a few of recipes, so that you may have a new variety for each pizza day, especially if you want this dough to last you for a long time.

Step 2: Allow the Dough to Rise

  • Once your pizza dough has been pounded, do not cut it into pieces for packing purposes just yet.
  • Allow enough time for it to ferment in one piece.
  • Allowing your dough to ferment in bulk will assist to improve the flavor of your finished product.
  • You may either leave it for two hours on your kitchen counter or place it in the refrigerator for a day..
  • Some individuals, on the other hand, like to freeze their dough before it has had the opportunity to ferment.
  1. To be quite honest, there is no rule that specifies whether doing it before or after is preferable.
  2. You are free to select the one that best suits your needs.
  3. Simply mark the dough to indicate whether it needs to be fermented after thawing or if it is ready to be spread out into a pizza crust after the dough is thawed.
  4. It is preferable, however, to allow the dough to ferment before freezing it in order to save time in the future.
  5. When you roll it into a crust, you won’t have to wait for it to rise as you would with a pie crust.

Step 3: Shape the Dough into Balls

Make little balls of your pizza dough after it has fermented for a couple of hours. The number of balls you create will be determined on the recipe you use. Make sure that each ball is the proper size for the crust that you want to use in the future by measuring each one.

Step 4: Oil the Balls

Before you package your dough balls, brush them with oil. When you take them out of the freezer bag after they have defrosted, you will have an easier time pulling them out. You may use a little application of olive oil or baking spray to protect your surfaces. Alternatively, you may simply use your preferred frying oil.

Step 5: Bag Up

  • Place your dough balls in a freezer bag and seal it shut, or just wrap them in cling film and store them in the freezer.
  • We recommend putting each ball in its own bag so that they don’t stick to one another when they freeze.
  • Label the contents of the container with a marker pen.
  • Make sure the packaging has a date as well as a remark indicating whether the balls should be fermented before baking or not.

Step 6: Store in the Freezer

  • Place the dough balls in the freezer for a few minutes.
  • They can remain on the premises permanently, however it is preferable if they are used within three months.
  • We have no doubts about your ability to freeze your pizza dough for future usage now that you have read this article.
  • And, as you can see, it is a really straightforward procedure.
  • It should be compatible with any recipe and any floor type.

How to Defrost Frozen Pizza Dough

  • Transfer the dough from the freezer to the refrigerator in the morning of the day you intend to bake your pizza and allow it to rest for approximately 12 hours before baking.
  • After this period of time has passed, remove the dough from the refrigerator and set it on the kitchen counter.
  • Allow it to sit here for around 30 minutes to reach room temperature.
  • If you are unable to wait the whole 12 hours, you can thaw the dough in a container filled with cold water instead.
  • Just make sure it’s still properly sealed and that you’re changing the water every 30 minutes as instructed.
  1. Alternatively, you may defrost the dough on your kitchen counter.
  2. It will take around 2 12 hours for the balls to thaw to their original state.
  3. After this time, however, you will need to refrigerate the food to prevent bacteria growth from developing.
  4. After your frozen pizza dough has thawed correctly, remove it from the freezer bag and roll it out to form a crust on a baking sheet.
  5. In the event that you have not fermented the dough prior to freezing it, you will want to do so before doing this or proceeding with the rest of the recipe for pizza.

Will Freezing Change the Texture or Taste of Your Pizza?

  • The process of freezing involves converting the liquid in the dough into ice, which causes the dough to expand.
  • Over time, these ice crystals can break through the walls of the dough cells, resulting in a tiny change in the texture of the finished product.
  • For this reason, while freezing might alter the texture of your pizza balls, fresh dough is, to some extent, always a superior texture-wise alternative.
  • While the texture of your dough will alter, the flavor of your dough will remain intact.
  • The dough should be able to taste just as nice as it did the first time you prepared it, unless your wrapping bags were not correctly sealed, in which case the taste may have been polluted by other items in the freezer while it was being frozen.
  1. Is it possible to refreeze pizza dough once it has been thawed?
  2. No, you are unable to do so.
  3. After you have frozen your pizza dough once and removed it from the freezer to defrost, it is not a good idea to put it back into the freezer.
  4. Why?
  5. While the dough is in the freezer, the yeast that is responsible for fermenting it is normally dormant.
  6. However, as soon as the dough is removed from the oven, this fungus reactivates and returns to its original task of turning carbohydrates into alcohol and carbon dioxide.
  • If the dough is allowed to remain at room temperature for an extended period of time (say, 6 to 12 hours), it will soon get sour and develop a coarse texture, resulting in a significant reduction in quality and flavor.
  • The following time you make pizza, if you put this dough back into the freezer, it will not turn out as well as the first time you did so.
  • Sure, the fermentation process will come to an end as soon as the dough reaches the proper freezer temperature, but the sour flavor and hard texture that the dough developed while sitting outside will remain.
  • In addition, while the finished pie may still be safe to eat, working with the dough will be a difficult chore since the prolonged fermentation process will have robbed the dough of its moisture and elastic properties.

It is important not to keep the dough outside for more than 2 12 hours if you are thawing it at room temperature.This is especially true if you have a suspicion that you will not use all of it to make the crust.

Tips to Remember When Freezing Your Pizza Dough

While freezing pizza dough is a straightforward procedure, there are a few considerations to bear in mind in order to get the most out of the experience. 1. Take a look at what follows!

Keep Dough Balls Away From Strong Foods

  • It is best to store highly scented foods considerably further away from your pizza balls to avoid tainting the smell or taste of the dough while making pizza balls.
  • If your freezer is separated into compartments, you may use one portion to store the dough and another to store the more robust things like meat and poultry.
  • Keep in mind that if you have to store these two items together, you must adequately seal the dough.
  • You may even store the bagged dough in an airtight container separate from the rest of the dough.

Ferment At Least Once

Allowing your pizza dough to rise will result in a dough that is flat and lifeless when baked. You may either ferment your dough before or after freezing it, so make your decision now!

Thaw Slowly

If you try to speed up the defrosting process, you will destroy the texture of the dough and the quality of the finished pizza. Allowing the dough to defrost slowly and steadily, ideally in the refrigerator, is recommended.

The Takeaway

  • If you came to this page because you wanted to know whether or not you could freeze your pizza dough, you now have the answer.
  • Making pizza dough ahead of time and freezing it is a useful technique to expedite the pizza-making process.
  • Simply divide the dough into little balls, place them in freezer-safe bags, and store them in the freezer.
  • When it’s time to cook, let it to thaw gently in the refrigerator rather than allowing it to stay on the kitchen counter for an extended period of time.
  • Do you still have questions about storing pizza dough in the freezer?
  1. Fill in the blanks with your thoughts in the comment area.

How to freeze homemade pizza

  • It is undeniable that frozen handmade pizzas are significantly superior to frozen store-bought pizzas, and that they are not difficult to create yourself.
  • I’ll teach you how to do it!
  • We’ve finally reached the conclusion of my pregnancy, which is a relief.
  • We’re hoping to have baby brother in the house by the end of this week— eek!
  • I’m giddy with excitement and anxiety, and in many respects, I’m not prepared.
  1. In one final rush of nesting last week, I resolved to pack our cabinets, refrigerator and freezer with enough food to last us for an extended period of time.
  2. Because, with two children, I’m not sure when I’ll have the opportunity to cook again.
  3. I’ve been preparing casseroles, portioning out cooked and shredded meat, canning soups, and other dishes for the family.
  4. Every week at our house, we have pizza night, so having a couple handmade pizzas on hand in the freezer is a must.
  5. Have you ever wished to freeze handmade pizzas so that you could eat them at a later time?
  6. It’s really simple!
  • Here’s how to go about it:

Prepare the crust

The foundation of handmade pizza is a homemade pizza dough. If you don’t have a favorite pizza dough recipe, feel free to use this one, which is my favorite go-to basic pizza crust recipe. Prepare the crust in accordance with the recipe’s recommendations.

Par-bake crust and add toppings

  • The most important tip to remember when freezing homemade pizza is to pre-bake the dough before putting it in the freezer.
  • All this means is that you bake the crust for a portion of the time on its own before filling it with toppings and freezing it.
  • When you’re ready to eat your pizza, it will be crisp and not soggy as a result of this method.
  • Preheat the oven to 450 degrees F and bake for 4-5 minutes, or until the dough is puffy and the top seems dry.
  • Allow the crust to cool to room temperature before layering on the desired toppings for the pie.

Cover with plastic wrap and freeze

  • Double-wrap the prepared pizzas to keep them from getting freezer burn.
  • Use two layers of plastic wrap, or one layer of plastic wrap and one layer of foil, depending on your preference.
  • Pizzas may be frozen flat for up to 2 months if they are laid flat in the freezer.
  • Preheat the oven to 500 degrees Fahrenheit when you’re ready to bake.
  • Place the frozen pizza(s) on a sheet pan or pizza stone that has been coated with parchment paper and bake for 10 minutes, or until the crust is brown and the cheese (if used) is melted.
  1. After that, sit back and enjoy a quick and easy cooked lunch!

baking simplified 4 Baking Tips the Pros Know

Subscribe today and you’ll receive the following brief instructions in your inbox:

How to Cook Whole Foods Pizza Dough

  • For the next time you need to get supper on the table fast, refer to these Whole Foods pizza dough directions for help! Photograph courtesy of LightFieldStudios/iStock/Getty Images. Keeping with the purpose of Whole Items Market to provide people with nutritional and organic foods, the grocery store’s pizza dough is a good fit for that goal. A small number of ingredients, including organic flour and ancient grains such as spelt, are used in Whole Foods’ pizza dough to make it. Pizza crust from Whole Foods may be baked in less than 15 minutes. If you aren’t going to use it right away, you may store it in the freezer for up to three months. It’s available for purchase at Whole Foods Market Ancient Grains Pizza Dough ($3.49 on Amazon). Pizza dough from Whole Foods
  • Ingredients: Pizza pan or baking stone ($30,
  • nonstick cooking spray or oil
  • flour or cornmeal
  • marinara sauce or ranch dressing
  • grated cheese
  • meat
  • vegetables
  • herbs
  • garlic
  • salt and pepper
  • cooling rack or hot pad
  • pizza cutter

Take the frozen dough out of the freezer and place it in the refrigerator overnight to thaw out the frozen dough. You may also let it out on the counter for 1 1/2 to 2 hours before baking the pizza.

2. Warm to Room Temperature

  • To bake the dough 30 minutes before it has thawed, place it on the counter for 30 minutes after it has been frozen overnight in the refrigerator.
  • By allowing the dough to warm up to room temperature, it becomes softer and more manageable to roll out.
  • The oven should be preheated at 450 degrees Fahrenheit.
  • In order to achieve a crisp crust with a Whole Foods pizza dough, it is necessary to use a hot oven.
  • If you’re using a metal pan, spray it with nonstick cooking spray to prevent it from sticking.
  1. In accordance with the manufacturer’s instructions, gently coat a pizza stone with olive oil.


  • Pizza stones assist in the creation of a crispy, browned crust.
  • Perforated pizza pans contain microscopic holes in the bottom of the crust that enable heat to permeate the bottom of the dough, allowing the crust to cook evenly.
  • Flour or cornmeal should be sprinkled on the surface.
  • Make a little push with your fingertips on the thawed dough on the tabletop to flatten it.
  • Take it in your hands and gently stretch the dough between your fingers, rotating it as you go.
  1. Finished When finished, the dough should be around 1/4 inch thick.
  2. Place the dough on the pizza pan or stone and press down firmly.
  3. According to your tastes, spread marinara sauce, ranch dressing, or a dab of olive oil on top of the pizza dough before baking.
  4. Cheese, meat, herbs, and garlic can be used to decorate the top of the pizza.
  5. If desired, season with kosher salt and freshly ground black pepper.
  6. Increase the amount of vitamins and minerals in your pizza by include a diverse assortment of vegetables.
  • Using lower-fat meats such as ground chicken or turkey breast in place of fatty sausage or ground beef will make your pizza tastier and healthier.
  • According to the Mayo Clinic, poultry breast has less saturated fats, which have been associated to greater LDL (″bad″) cholesterol levels in the blood.
  • If you top your pizza with low-fat or nonfat cheese, it will help you fulfill the USDA’s daily dairy intake requirements of three cups equivalent.
  • For best results, bake the pizza on the lowest oven rack for 8 to 12 minutes, or until the crust is golden brown and the cheese is bubbling and completely melted.

Allow the pizza to cool for 10 minutes on a hot pad or cooling rack before slicing it into slices.Cooling causes the cheese to harden and makes it simpler to cut the crust after it is baked.After that, cut the cake into separate pieces and serve it.

5 Misconceptions About Frozen Pizza Dough Balls and the Truth Behind Them

  • All pizza enterprises, especially those with several locations or a huge volume of orders to manage, place a high focus on food quality and uniformity.
  • Pizza crusts that have been par-baked, such as those made by Alive & Kickin’ Pizza Crust, are the favored solution among operators because they provide uniformity, ease of preparation, and tasty diversity.
  • However, the loyalty that operators have for par-baked pizza crusts does not necessarily extend to a related product, frozen pizza dough balls.
  • This is a curious quirk.
  • Commercial frozen pizza dough provides conveniences similar to par-baked crusts and even enables inventive methods to expand menus to include foods other than pizza, but pizza dough balls are frequently seen as being difficult to manage and cook.
  1. Let’s take a look at and dispel some common myths about frozen pizza dough balls to help you better appreciate the quality, adaptability, and customer-pleasing pizza styles you may be losing out on by not utilizing frozen pizza dough balls:
See also:  How Long To Preheat Oven For Frozen Pizza?

Myth 1: Frozen pizza dough balls take too long to proof and require extensive training

Some operators believe that any time saved by utilizing frozen dough balls instead of scratch-made pizza dough is ″wasted″ during the proving process and training of the back-of-the-house personnel on correct use of the dough balls.

The truth is…

  • The perfect 48- to 72-hour proving cycle can be readily handled with a little forethought, and it will not disrupt service since the regular freezer-proof-prep-serve rotation will guarantee that new dough is always thawed and ready to use when it is needed. It will take some time for your team to become accustomed to the use of commercial frozen pizza dough, just as it would with any new technique. Training on the handling and usage of pizza dough balls, on the other hand, is little when compared to teaching scratch-dough-making procedures, and it is primarily concerned with understanding the indicators of correct proofing: Prior to cooking, it has a somewhat yellow tint.
  • The volume of the frozen dough balls is roughly double that of the frozen dough balls.
  • When gently prodded, the pizza dough ball leaves an indentation.
  • A golden brown final product with tiny to medium blisters and no gum line

Myth 2: Frozen pizza dough balls cost more than scratch-made dough

Frozen, pre-portioned pizza dough balls may be regarded as a costly and superfluous luxury when the task of creating dough can be handled in-house, rather than as a convenient convenience.

The truth is…

  • Using frozen pizza dough balls might potentially help you save money on your pizza delivery bill.
  • Purchase and maintenance of commercial-grade equipment, bulk ingredient inventory management, and dedicated storage space square feet are all reduced, as is the cost of dedicated storage space.
  • Furthermore, it has the potential to lower liability insurance costs since personnel are less likely to suffer accidents as a result of equipment malfunctions or heavy lifting incidents.

Myth 3: Frozen pizza dough balls are labor intensive

For the back of the house personnel, the several processes required to prepare frozen pizza dough balls for usage might appear time-consuming and even intimidating when compared to pre-baked pizza crusts.

The truth is…

When you separate the time required for proving from the time required for preparation, you may appreciate the ease of commercial frozen pizza dough. Before you can roll out the dough ball, it has to be let to rest at room temperature for about an hour after it has been fully proofed. You might alternatively hand-stretch dough balls in a few simple stages, if that is your preference.

Myth 4: Frozen pizza dough balls cannot match the quality of scratch-made dough

A supplier’s degree of care in generating frozen pizza dough balls may raise questions in the minds of operators who are accustomed to managing the recipe and the process of scratch-making dough.

The truth is…

  • Suppliers of preferred commercial frozen pizza dough balls and crusts stake their names on the quality of their products.
  • Alive & Kickin’ Pizza Crust frozen dough balls are created with quality ingredients and adhere to clean label criteria.
  • They are then frozen immediately to ensure optimal freshness for up to 180 days after they are made.
  • Operators may safely employ frozen pizza dough balls since there are no deviations in process, standards, or environmental conditions.
  • They can rest certain that the consistency and quality of the dough balls will meet — or easily surpass — the consistency and quality of scratch-made dough.

Myth 5: Frozen pizza dough balls are unnecessary if par-baked crusts are being used

Because of their convenience and diversity, pre-baked pizza crusts have become the preferred choice for many operators, often to the exclusion of other pre-made items.

The truth is…

  • Use of frozen dough balls and par-baked crusts increases the likelihood of meeting and exceeding consumer expectations for the perfect pizza, whether it’s a deep-dish masterpiece, thin and crispy masterpiece, or something in between.
  • Par-baked crusts are perfect for thin pies and take-and-bake choices that are finished in home ovens since they are beautifully flaky.
  • When it comes to making thick and chewy New York style, Neapolitan, or bespoke hand-tossed pizzas, frozen pizza dough balls are unrivaled in the industry.
  • Our guide has been debunked!
  • Through a partnership with Alive & Kickin’, the article 6 Frozen Dough Ball Myths Pizzeria Operators (Probably) Believe offers an in-depth look at the actual benefits of frozen pizza dough balls and how to utilize them.
  1. To get your copy right away, simply click on the icon below.
  2. Dough Balls are classified into the following categories: performance/quality, kitchen operations, and dough balls.

Written by Dan Pecha

  • Dan, the Pizzeria Consultant, is a crucial component of Alive & Kickin’ (see what we did there?).
  • He began working in the pizza industry when he was just 14 years old and went on to establish his own network of eateries, supplying each location with his own homemade dough balls.
  • He went on to start a business distributing dough goods to other businesses, which he named the Dough Shop®.
  • In 2015, Alive & Kickin’ was overjoyed to announce the acquisition of the Dough Shop®.

What’s The Best Way To Freeze Pizza Dough?

  • ″I’ve heard of individuals storing their handmade dough in the freezer.
  • Is there a correct method to go about this?
  • When would you freeze a cold ferment if you were doing it in a chilly environment?
  • What is the most efficient method of thawing the dough?
  • I’d want to be able to whip up a nice pizza on the spur of the moment.″ — Chris McIntyre sent this message.
  1. It’s a good question, and the solution is rather straightforward.
  2. When making homemade dough, you may freeze it at virtually any stage in the process and it will still turn out perfectly.
  3. When it comes to the gluten structure and the interaction of flour and water, freezing has no negative consequences at all.
  4. While freezing a steak or vegetables can cause water contained inside individual cells to crystallize, causing those cells to break and leak liquid when defrosted, pizza dough does not have separate cells in this sense, making the production of ice crystals a non-issue during baking.
  5. The yeast doesn’t mind taking a little snooze in the freezer for a few minutes if it means they can get some rest.
  6. The temperature of their habitat has a significant impact on their activity, as it does on the activity of most microscopic creatures.
  • When exposed to higher temperatures (such as those found in a proofing oven), yeast becomes insanely active, reproducing like crazy and eating sugars as if it were their last meal on earth, according to the USDA (it is).
  • Chill them and their activity will become increasingly sluggish until, when you ultimately freeze the dough, they will completely cease to function, remaining inactive until you thaw them out again.
  • It’s not just a matter of slowing their metabolism down, though.
  • It is also important to note that freezing dough has another important function: it inhibits yeast from reaching its food supply.

Although yeast cannot travel freely in a ball of dough containing liquid water, the dough is nevertheless liquid enough to constantly expose hungry yeast to new food sources, allowing the dough to continuously ferment and change.This operation will be entirely halted if the environment is frozen.So, what is the most effective method of freezing dough?Considering that freezing is something you do for the sake of convenience, it makes sense to freeze dough as early in the process as possible, so that when you are ready to bake, the amount of effort necessary after removing it from the freezer is reduced to the bare minimum.The first time I make extra dough to freeze, I’ll allow it to go through its initial fermentation (including a cold fermentation if the recipe calls for it), divide it into individual balls, and place them in the refrigerator until they’ve gone through their final proof.I’ll place the rolls on a plate or rimmed baking sheet coated with parchment paper and place them in the freezer instead of proofing them as I would normally do.

  1. Once the balls have been frozen entirely, they may be placed in a zipper-lock freezer bag.
  2. After removing as many as I need and allowing them to rise normally (either in an oiled bowl covered with plastic wrap, or on a floured wooden board covered with a floured towel or plastic wrap), I let them to thaw for a couple of hours before they really start to rise.
  3. Is it INSTANT PIZZA, or something else?
  4. Certainly not, but if you’re the type of person who loves to work in large quantities, this is a terrific way to avoid having to drag out the mixer every time you want to make a pie or other baked good.

Easy Homemade Pizza Dough

  • With this Simple Homemade Pizza Dough Recipe, you can make the tastiest homemade pizza in less than 30 minutes from start to finish!
  • Only 5 ingredients are used in this recipe, and it does not require any rising time!
  • When I was 14, I landed my very first job as a phone operator at a neighborhood pizza joint that my family and I frequented.
  • It was owned by a very kind man who happened to be good friends with my father.
  • So I went to the office at my Junior High, obtained a work permit, and began my trip into the world of labor!
  1. I worked there for a number of years and enjoyed every minute of it.
  2. In terms of developing and molding me into the person I became, I genuinely feel my experiences there played a pivotal role.
  3. Furthermore, it provided me with a profound respect and comprehension of genuinely superb pizza.
  4. Because I have such high expectations for pizza, we normally decide to bake it from scratch.
  5. Almost every week, we prepare this simple pizza dough recipe (along with this homemade pizza sauce), and I am a firm believer that the flavor of a pizza is determined by the quality of its crust.
  6. As a result of the fact that there is no rising necessary – although rising is an option – this Easy Pizza Dough recipe comes together so quickly that it’s hard to think you can produce the greatest pizza crust with so little work.
  • Furthermore, this dough is vegan and may be made gluten-free upon request.
  • We make handmade pizza on a weekly basis, and I had become tired of crust recipes that needed me to wait for the dough to rise numerous times over the course of several hours each time.
  • I was looking for a meal that was delicious yet could be tossed together in about 30 minutes, flat!
  • So here you have it.

How to make Easy Homemade Pizza Dough

  • Due to the fact that we prepare this simple homemade pizza dough recipe once a week, I have developed a number of tips and methods to guarantee that it comes out precisely every time.
  • So let’s go through the procedure step by step, and don’t forget to watch the video at the end of this post.
  • Please keep in mind that you may make this pizza dough by hand or with a standing mixer equipped with a dough hook!

Proof the yeast 

  • To begin, prove the yeast by mixing together the water, sugar, and yeast and let it to rest until it gets frothy and bubbly, as described above (about 5 minutes).
  • It is critical that you use warm water rather than hot water.
  • Ideally, the temperature should be approximately 105 degrees F.
  • If the water is too hot, the yeast will be killed, and the dough will not prove (become nice and foamy and activated).
  • If you aren’t confident in your ability to predict the temperature, you should use a thermometer to take a reading.
  1. However, it should be warm to the touch but not hot to the touch.

Make some homemade pizza sauce

Making homemade sauce while your yeast is proving will save you time and money. You will not be disappointed.

Make the homemade pizza dough

Once the yeast has proofed, combine it with the olive oil, 2 cups of the flour, and the salt in a large mixing bowl. When the dough begins to form a sticky ball, add extra flour as required to keep it from sticking together. Once it has done so, turn it out onto a floured surface and knead it for about 5 minutes, or until a smooth ball has been achieved.

Knead the dough

  • I prepare this simple pizza dough recipe by hand, but it can also be simply produced and kneaded in a standing mixer if you have one on hand.
  • Because it is so quick and simple, I choose to save some dishes by not using my mixer for this recipe.
  • Knead it until it is smooth and not sticky to the touch.
  • It may be necessary to add a little amount of more flour to reach the desired consistency.
  • Please just use 1-2 tablespoons each serving so that you do not overuse the seasoning!

Optional – Let the dough rise

This dough can be let to rise until it has doubled in size if you have more than 30 minutes to spare at this stage. Despite the fact that it results in a softer and more tender dough, rising is not required for a fantastic pizza.

Roll the homemade pizza dough 

  • As soon as the dough is smooth and elastic, shape it into the shape you choose.
  • We normally prepare one circle pizza and one rectangle pizza since the shapes of our pizza stones are round and rectangular, respectively.
  • We have, however, created them in a variety of entertaining forms, including a football for the Super Bowl

Leave a Reply

Your email address will not be published.