How Long Will Pizza Dough Last In The Fridge?

Properly stored, homemade pizza dough will last up to five days in the fridge or up to three months in the freezer. However, the best storage time will depend on the amount of yeast in the dough. Generally, the less yeast in the dough, the longer it can keep.

How long does homemade pizza dough last?

Your homemade pizza dough will be edible for only 4 to 24 hours when kept in the kitchen, and you can expect it to dry. It will stay usable for a few days when kept in the fridge and up to three months frozen.

Does pizza dough rise in the fridge?

Since the yeast exhausts its resources over time, your dough won’t rise during bakin g. There is one more problem when storing pizza dough in the fridge for more than five days. Bacteria will develop excessively after that period, and it will worsen, particularly when using dough that contains eggs or milk.

Can you freeze pizza dough and is it safe to eat?

Once you notice its off-taste, it is time to avoid this product. When you store inappropriately packaged pizza dough in the freezer for so long, you will notice freezer burns, visible freezer crystals, or whitish spots after a while. Such a product is edible, but its taste is unpleasant, so you should avoid eating it if possible.

How long does pizza dough take to ferment?

On the other hand, you can find recipes that include only 0.2% yeast. They allow the dough to ferment at room temperature for at least 16 to 18 hours and add a typical aroma to your pizza. You can store pizza dough in the fridge for approximately 3 to 5 days, depending on its condition and the temperature of water used for making it.

Does pizza dough go bad in fridge?

If stored correctly, pizza dough will last at least 3 days and up to 5 days in the fridge before it goes bad and even longer in the freezer. Making homemade pizza dough is easy, far more delicious, and cheaper than store-bought pizza dough.

How can you tell if refrigerated pizza dough is bad?

If you take the dough out of the fridge and its texture is diminished or it is exceptionally dry feeling, with a crusty appearance, it’s probably past its prime. Put it in the bin. Pizza dough that has a grey color, rather than a fresh white or beige one, or dough that has flecks of grey, is also likely spoiled.

How long is dough good for in the fridge?

A dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours. This is the best way to refrigerate your dough. After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator.

How can you tell if dough has gone bad?

Pizza crusts and dough have physical “tells” which let you know they’re past their prime and could underperform:

  1. A sour smell.
  2. Diminished texture.
  3. An exceptionally dry feel and appearance.
  4. A general gray color or flecks of gray that denote dead yeast activators, failed cell structure, and/or freezer burn.

Does dry pizza dough go bad?

Pizza dough can go bad, and, when this happens it’s not the end of the world. You’re not going to get ill, the dough will just dry up and become unusable. But we still want to avoid this happening. The best way to save pizza dough for another time is to put it in an airtight container and get it in the fridge.

How far ahead can you make pizza dough?

The pizza dough can be made up to 1 day ahead. If making the dough ahead, refrigerate the dough to allow it to double in volume slowly, rather than rise quickly at room temperature. 1In a small bowl or a 2-cup measuring cup whisk the warm water, honey, and yeast to blend. Set aside for about 5 minutes, or until foamy.

Can you freeze homemade pizza dough?

Pizza dough can be frozen in any quantity, whether it’s a full-size pizza or smaller single pizzas. You can store the dough in the freezer for 3-4 months and just thaw overnight before using it. Important: The dough needs to be done with the rising/fermentation process or at the point when the dough is ready to use.

Why is my pizza dough grey?

As your dough stores in the refrigerator, it might develop a uniform gray discoloration and liquid on its surface or at the bottom of the bucket. This is not mold and can be safely ignored (scroll down to the bottom of this page for instructions on how to recognize mold).

What happens if you eat bad dough?

The short answer is no. Eating raw dough made with flour or eggs can make you sick. Raw dough may contain bacteria such as E. coli or Salmonella.

Can I put dough in the fridge after it has risen?

Yes, risen dough CAN be placed in a refrigerator. Putting risen dough in the fridge is a common practice of home and professional bakers alike. Since yeast is more active when it’s warm, putting yeasted dough in a refrigerator or chilling it slows the yeast’s activity, which causes dough to rise at a slower rate.

How long is homemade pizza good for?

In general, she says all cooked foods and leftovers can be kept in the fridge for no more than three or four days. After that, they could start to spoil and contain bacteria. Jeremy White, editor-in-chief of Pizza Today, shares the same sentiments as Carothers. In fact, he says four days could be pushing it.

What does bad pizza dough smell like?

Pizza dough can smell like beer after it has risen. The yeast has started fermentation, which produces alcohol as a by product. This is normal, although too much fermentation will give the dough a sour, alcoholic taste when baked.

How long does Trader Joe’s pizza dough last in the fridge?

How long does Trader Joe pizza dough last in the fridge? In the fridge, it’s recommended to not leave the pizza dough there for longer than 2 days.

How do you store dough in the fridge?

Storing Pizza Dough in the Fridge

You can simply place the dough in a plastic storage container with a lid or you can wrap the dough directly in plastic wrap. It is also easy to place the dough in a large zippered bag, press the air out of the bag and seal it. Once wrapped, the dough can go right into the fridge.

Does Pizza Dough Go Bad? How Long Does Pizza Dough Last in Fridge & Freezer

  • The dough is the most important component of a pizza, thus making your own fresh dough is the greatest alternative for you and your family.
  • Although the professionally produced product will not be as high-quality and delicious as the homemade version, it will last longer.
  • Unfortunately, the answer to the question, does pizza dough go bad, is a resounding affirmative.
  • Now is the time to find out how long pizza dough will last in your refrigerator.
  • Let’s see what happens.

Does Pizza Dough Go Bad?

  • Pizza dough cannot be stored for an extended period of time without going bad.
  • Unfortunately, there are no clear symptoms that this has occurred, especially if the food is kept in the refrigerator.
  • When you try to bake a pizza with dough that has been sitting in the fridge for a week, you will realize that something is amiss.
  • Because yeast depletes its resources over time, your dough will not rise throughout the baking process.
  • When keeping pizza dough in the refrigerator for more than five days, there is an additional issue to consider.
  • Bacteria will proliferate abundantly after that period, and the situation will deteriorate worse if dough containing eggs or milk is used.
  • If you allow the dough to rest at room temperature for a few hours, the procedure will go much more quickly.

How Long Does Pizza Dough Last?

When stored in the kitchen, handmade pizza dough will be edible for just 4 to 24 hours, after which it will begin to dry and become brittle. When kept refrigerated, it will last for a few days, and when frozen, it will last for up to three months. Keep in mind that a higher concentration of yeast will result in faster deterioration.

Pizza dough shelf life

Pizza dough Countertop Fridge Freezer
Live dough / / 120 to 180 days
Par-baked dough / / 180 to 365 days
Dough balls / 2 to 4 days 90 to 180 days
Homemade 4 to 24 hours 2 to 4 days 2 to 3 months
  • As you can see, handmade pizza dough does not keep its freshness for very long, although professionally produced pizza dough does.
  • The shelf life of live dough products is four months at the most.
  • You can, however, continue to use it for an extra two months if you don’t mind the quality deteriorating.
  • While par-baked items are best consumed within six months of manufacturing, when stored correctly they can be consumed for up to a year beyond that date of creation.
  • Last but not least, frozen dough balls will retain their finest quality for three months when stored in the freezer, but you may use them for another three months without fear of losing quality.

6 Tips to Tell if Pizza Dough Has Gone Bad

Always check the expiration date on the container of pizza dough and store it in a proper manner. Alternatively, you will be confronted with rotten items that you should not consume.


  • The fragrance of the pizza dough is one of the most common ways to tell whether the dough has gone bad.
  • As a result of the fermentation process, it may have a sour or alcohol-like odor, similar to that of beer.
  • As you are well aware, yeast must be added to the dough in order for it to rise properly.
  • During the anaerobe chemical process, glucose is broken down, and carbon dioxide is released into the dough, causing air bubbles to form in the dough.
  • On the other hand, the alcohol that is produced will have an effect on the smell and flavor of the dough.
  • If the process is prolonged for an extended period of time, the sour dough will lose its flavor.
  • Furthermore, due of the rapid proliferation of germs in the overrun dough, the overgrown dough will not taste well.
  • Keep in mind that high temperatures may hasten the fermentation process, therefore storing it in the freezer will help to extend its shelf life significantly.
  • The consumption of this dough will very certainly result in some unpleasant health consequences, maybe even poisoning.
  • In rare situations, your pizza dough may have a yeasty scent to it.
  • That does not necessarily imply that it is unpleasant, and the scent is a byproduct of the pre-fermentation process.
  • For want of a better expression, living yeast runs out of food, and you may address the situation by mixing some flour into it.
  • It is possible to utilize this dough after kneading it and allowing it to rise again.


  • The hue of freshly made pizza dough is cream or beige.
  • The presence of flaky or orange peel on the surface of a grey-colored goods indicates that it is no longer appealing and that it is time to discard it.
  • The color change happens over a period of time as a result of phenolic and fatty acid oxidation, which is mediated by the enzyme.
  • Because these components are derived from wheat, you should anticipate this to occur after a period of time.


Expect the dough to lose its elasticity and become dry, flaky, and crusty while it sits on the counter for a while. It is difficult to roll such a product into a ball or shape it into a pizza foundation.


The final step is to taste the pizza dough to determine its flavor. Once you realize that this product has an unpleasant taste, it is best to avoid it.

Freezer burns

When you store improperly packaged pizza dough in the freezer for an extended period of time, you will see freezer burns, visible freezer crystals, or white areas on the dough after a while. It is feasible to consume such a thing, but the flavor is terrible, and you should avoid doing so if you can.


Any mold growth is a warning indicator that you should remove the pizza dough from your kitchen as soon as possible. It is not permissible to remove mold and continue to utilize the rest of the dough since spores have already disseminated throughout the product, making it unsafe to consume.

3 Tips to Store Pizza Dough


  • The length of time you can keep your pizza dough at room temperature in the kitchen will be determined mostly by the recipe you use.
  • Prepare yourself for the fact that the amount of yeast required in the dough-making process varies greatly between recipes.
  • For example, if you put around 0.5 teaspoons (10 g) of yeast into 2.2 pounds (1 kg) of flour, your dough will have an ideal 1 percent of yeast, according to the recipe.
  • On the other hand, many of the recipes you may discover on the Internet contain up to 2 percent yeast.
  • This will expedite the fermentation process, but it will have a detrimental impact on the taste of the pizza.
  • On the other side, you may discover recipes that only include 0.2 percent yeast, which is very little.
  • They enable the dough to ferment at ambient temperature for at least 16 to 18 hours and infuse your pizza with a distinctive flavor and aroma.


  • In the refrigerator, you may keep pizza dough for roughly 3 to 5 days, depending on its state and the temperature of the water used to prepare it.
  • When you use warm water and leave the dough on the kitchen counter for an hour before putting it in the refrigerator, you can anticipate it to remain edible for just three days after it is placed in the refrigerator.
  • If you refrigerate it right immediately, it will keep for at least 4 to 5 days in the refrigerator.
  • After purchasing commercial pizza dough, you should keep it refrigerated in the original dough box that came with it.
  • Another approach is to store it in a container that is well sealed.
  • The most important thing to remember is to keep air from getting into the packing and drying out the contents within.
  • Splitting homemade pizza dough into smaller 0.4 to 0.5 pound (200 – 250 g) balls is a more handy choice for making homemade pizzas.
  • Suitable for medium and large pizzas, these components are available in various sizes.
  • Keep in mind that while this approach is convenient, the process of creating a crust is more time consuming when dough is stored in bulk.


  • Pizza dough may be stored in the freezer for up to three months without losing its flavor.
  • After that time period has passed, you will notice a difference in the color, flavor, and texture of the product.
  • Another issue is the formation of a crust on the surface of the dough over a period of time, particularly if the dough has not been properly wrapped and packed.
  • You can use it in principle, but there is no purpose in consuming such poor-quality food when you can immediately produce another, better-quality dough.
  • In the event that you decide to use frozen dough, you should place it in the refrigerator for at least 12 hours before baking in order to allow it to defrost gradually.
  • Then, allow it to sit on the workstation at room temperature for two hours before you want to put it into service.
  • In this manner, the yeast will be stimulated and will rise once more.
  • The refrigerator should never be used to store defrosted pizza dough for longer than three days.
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The Risk of Consuming an Expired Pizza Dough

  • When it comes to pizza dough, there are two potential issues. For starters, when uncooked dough is kept for an extended period of time, it becomes contaminated with hazardous germs. Second, flour can get contaminated if it is stored in an improper manner. Following the consumption of contaminated pizza dough, you may get severe E. Coli or Salmonella illness, which can last anywhere from a few hours to five or even six days. E. coli is very deadly, and it has been known to result in fatalities in rare instances. The following are the most frequent symptoms: Fever, nausea, vomiting, dry mouth, stomach cramps, diarrhea, headache, joint and muscular pains
  • and fatigue.

Consuming uncooked pizza dough, especially in big quantities, should be avoided. The most serious disorders are caused by bacterial toxins, particularly Shiga toxin, which causes watery diarrhea and dehydration that can be life-threatening.

Can You Freeze Pizza Dough?

  • When selecting to store some pizza dough in the freezer, it is important to wrap it properly to avoid drying out, crust formation, and freezer burns from occurring.
  • The most effective method is to place your goods in a freezer bag and seal it using a food sealer machine, as described above.
  • This prevents air from entering the dough and causing it to rise incorrectly.
  • If you store and thaw your product according to the manufacturer’s instructions, it will remain fresh and delicious for a long time.


Pizza dough will survive for a few hours, a few days, or even months, depending on how it is made, how it is stored, and how much yeast is used in the recipe, among other factors. If you store homemade dough in the refrigerator for many days, it will be edible for just a few days, although certain commercial items may be used for up to one year.

How long does pizza dough last in the fridge?

  • Pizza dough will keep in the refrigerator for at least 3 days and up to 5 days if it is stored properly. Fresh pizza dough has a limited shelf life and should be maintained properly to ensure that it retains its freshness and lengthy shelf life. Because of a lack of knowledge about proper dough storage, freshly made dough might develop sour and become a sticky mass that is unusable for baking. How to make pizza dough
  • How to refrigerate and freeze pizza dough
  • Does pizza dough go bad?
  • How to make pizza dough endure for a longer period of time
  • Takeout pizza
  • Pizza 101

Furthermore, it can make you sick, which is the last thing anyone wants while they are creating wonderful handmade pizza dough from scratch. The fermentation process of producing dough, recognizing when it’s rotten, and how long pizza dough can be stored in the fridge or freezer are all topics we’ll be covering today.

The effects of making pizza dough

  • A common pizza dough recipe consists of the following ingredients: flour, yeast, salt, sugar, and water.
  • Once the dough has been made and allowed to rise, the yeast begins to ferment and multiply rapidly, resulting in the formation of air bubbles that give the bread its light, crisp texture.
  • Please take a look at my no yeast pizza dough substitute.
  • The amount of time you may keep dough in the refrigerator is determined by three elements.


As you add more yeast to the dough, the faster it ferments and breaks down the flour starches that cause the dough to rise and expand.


Additionally, the temperature of the dough is important for determining how rapidly the dough rises. When creating the dough, use warm water containing active yeast instead of cold water to help it expand more quickly. However, this limits the dough’s lifespan.


  • Each flavor version has a varied quantity of protein in its composition.
  • The greater the amount of protein in the flour, the greater the amount of gluten, which helps to maintain the flexible structure associated with outstanding pizza dough recipes.
  • Typical flour dough, such as 00 and bread flour, has more proteins and may be stored for a longer period of time than normal flour.
  • Because of this, baking with less yeast and more protein flour is recommended, as is allowing the dough to rise in the refrigerator overnight to let the fermentation process to go more slowly.
  • Allowing the dough to ferment for as long as feasible makes it simpler to stretch since the gluten is more relaxed as a result of the prolonged fermentation.

How to refrigerate pizza dough

  • When prepared with cold water and let to ferment in the refrigerator, pizza dough can be stored in the refrigerator for up to 5 days.
  • Using warm water and allowing it to rise to room temperature, on the other hand, will last up to three days.
  • Once the dough has doubled in size as a result of the proving process, it is recommended to form tiny dough balls (about 200-250 grams per ball) and wrap each ball in plastic wrap or seal each ball with a food sealer machine before storing them in the refrigerator in an airtight container.
  • Purchased pizza dough will last up to 5 days from the time it was packed if it is stored properly.

How to freeze pizza dough

  • Making dough balls after the proving process and placing the individual balls inside an airtight container or a freezer bag are the most effective methods of storing pizza dough in the refrigerator or freezer.
  • The ability to take a ball when you want to create pizza and allow it to defrost overnight before producing delicious pizza makes the process easier.
  • Frozen dough may be stored for up to three months.

Does pizza dough go bad?

  • Yes, pizza dough may go bad during the fermentation process if it is left out for an extended period of time and becomes excessively fermented, similar to sourdough.
  • As a result, the pizza dough becomes flat and loses its ability to maintain its structure.
  • When pizza dough is kept at room temperature for an extended period of time, it becomes stale.
  • If the dough is not preserved in the fridge or freezer, it will begin to smell strongly of yeast and hazardous germs will begin to thrive.
  • It is also possible for the dough to turn slimy and discolored in the refrigerator after 5 days after it has been proofed and molded into balls.
  • You may even detect a crust forming around the dough or a grey hue starting to appear.
  • After several months in the freezer, frozen dough is subject to freezer burn and the formation of visible freezer crystals.
  • The best course of action if you observe any of these indicators is to toss out the dough and start again from scratch.

How to make pizza dough last longer

If you have good intentions of producing a wonderful smooth dough for baking pizza, you may be stopped by something and then forget about it, resulting in the dough turning sour. Follow these simple instructions to extend the shelf life of your uncooked dough so that you have more time to bake a pizza later.

Use basic Ingredients

  • As previously said, the ideal recipe for generating the greatest pizza dough consists of flour, water, salt, yeast, and sugar, which allows the dough to be stored for a longer period of time.
  • Avoid adding dairy ingredients to the dough, such as butter, milk, yogurt, or sour cream, since they can significantly diminish the dough’s shelf life and cause it to collapse.
  • Cooking a meal that contains dairy products should be done on the same day or the following day, if possible, to ensure maximum freshness.

Store it correctly

Knowing when you want to consume the dough will give you a decent sense of how you should prepare and preserve the dough. If you intend to use it within a few days, it is best to keep it refrigerated; if you intend to consume it over a week, it is preferable to freeze the dough.

Cut Back On The Yeast

Limiting the amount of yeast you use will dramatically extend the shelf life of your dough when it is stored in the refrigerator. Allowing the dough to rise in the fridge at a slower rate will result in the best-tasting pizza crust, so use half or less of the suggested amount specified in the recipe.

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If properly stored, pizza dough will keep for at least 3 days and up to 5 days in the refrigerator before going bad, and it will keep even longer if stored in the freezer. Making homemade pizza dough is simple, considerably more tasty, and far less expensive than purchasing store-bought pizza dough.

The Secrets of How Long is Pizza Dough Good For in The Fridge

  • This tutorial provides an answer to the topic that many Pizza enthusiasts have pondered for years: ″How long does pizza dough keep in the refrigerator?″ Anyone who is intrigued by the thought of prepping their meals ahead of time can benefit from understanding the proper processes for keeping pizza dough in an appropriate manner.
  • Once the need for pizza hits, this will make the entire process of creating and baking pizza much simpler.
  • As you continue on, we’ll discuss how long refrigerated pizza may be kept for in order to guarantee that the best quality (taste and feel) is reached when the pizza is finally taken out of the oven.

Facts About How Long is Pizza Dough Good For in The Fridge

  • Individuals who are interested in producing their own handmade pizza will find the solution to the inquiry that prompts the issue of ″how long does pizza dough last in the fridge″ for the purpose of quality control in this section.
  • Because of its short shelf life, newly made/prepared pizza dough is not typically something that can/should be stored carelessly.
  • Thus, every handmade pizza enthusiast must be aware of the proper methods for storing dough to guarantee that the dough’s freshness and flavor are preserved.
  • When properly stored in the refrigerator, pizza dough may last for up to five (5) days without losing its quality.
  • To ensure that the pizza dough has a longer shelf life, it is recommended that it be stored in the freezer.
  • Thus, the quality is retained for up to three (3) months after the product has been manufactured.
  • Although several variables must be in place before good storage may be achieved, regardless of where the pizza dough is kept or stored, the following aspects must be considered: (fridge or freezer).
  • During the mixing/preparation process, the amount of yeast added to the flour determines how long the dough will survive or how well it will preserve its quality within the specified timeframe (5 days in the fridge and 3 months in the freezer, respectively).
  • Normally, a considerable amount of yeast would shorten the shelf life of the product.
  • Less yeast should be added to the flour or combined with the flour to ensure that the quality of the finished product is preserved for as long as feasible.
  • For example, if the suggested amount of yeast is 1 tablespoon, the amount might be cut in half to save money.
  • Throughout the process, the dough will continue to grow in size (slowly and steadily) while being stored in the refrigerator.

How Long Does Pizza Dough Last in The Fridge

How to Put Pizza Dough in Fridge (Wrapping System)

  • There are a variety of alternatives available for ensuring that your pizza dough is properly stored in the refrigerator. The wrapping system is one of the many different ways available. After the dough has been prepared/molded into a desirable pizza size that corresponds to the meal plan or desired/expected serving size, the next step is to bake the pizza (after fermentation is achieved). Following that, it will be placed in the refrigerator for proper keeping. The following are some examples of how to use the wrapping system: Get a bowl that can easily fit the dough (or doughs), and then cover the entrance of the bowl with plastic wrap.
  • Instead of placing the dough in a bowl and then wrapping it in plastic wrap, you may place the dough in a piece of plastic wrap that is large enough to contain the dough entirely. Make certain that all holes or tunnels that may allow air to enter are closed.

Whatever option someone chooses to consider or agree on, be certain that the wrapping/covering is done to a high standard. With great confidence, store your pizza dough in the upper section of your refrigerator for up to 5 days. This will ensure that the quality of your pizza dough is retained until you have a need or the need to cook your pizza at a later time.

How Long Does Fresh Pizza Dough Last in The Fridge

How to Make Pizza Dough At Home

  • Time The ability to master the technique of preparing your own pizza dough in the comfort of your own home has a number of intriguing advantages. Homemade pizza dough not only tastes better than store-bought pizza dough, but it is also easier to make and less expensive than store-bought dough. When it comes to making pizza dough from scratch at home, the entire procedure takes around 3 to 4 hours on average. The majority of the preparation time may be ascribed to the time it takes to wrap the dough and allow it to rise before baking (at least twice the initial size). The fermentation process takes approximately half the time of the preparation process (between one and two hours). Individuals who are not planning to bake their pizza dough right away or who wish to refrigerate their pizza dough. They may simply wrap it and put it in the refrigerator, allowing it to rise and ferment while they are away. Ingredients: flour, water, milk, sugar, olive oil, yogurt, salt, butter, sour cream, yeast, and a pinch of salt
  • The substances listed above are not the norm in the industry.
  • Depending on the conclusion or taste you choose, you can combine some or all of the components listed above.
  • If you are creating or prepping the pizza dough for future use, follow these instructions (to be stored in the refrigerator).
  • Make certain that dairy products are either excluded from or not included in the preparation.
  • In addition, ingredients such as butter, sour cream, and milk will significantly reduce the shelf life of the product.
  • If, on the other hand, the inclusion of dairy products is something that you are really interested in, it may be to produce a distinctive flavor.
  • To minimize quality degradation, make sure the dough is baked within 24 hours after being made.

How Long is Refrigerated Pizza Good For

How to Make Pizza Dough At Home (Step by Step)

01. Get all the ingredients and mixing tools in place

Make certain that all of the elements necessary to obtain the ideal flavor are readily available. In addition, all of the tools and materials must be well cleaned to prevent infection.

02. Preparing the ingredients

  • Reach for the washed or clean mixing bowl that you have prepared for the task at hand.
  • Make it as comfy as possible (without making it too little or too big).
  • Distribute the olive oil evenly around the bowl (lightly).
  • Once the coating process is complete, combine the yeast, sugar, and water in a well-ventilated area.
  • Make sure the water is a little warm (up to 100 degrees Fahrenheit).
  • Also, make certain that the yeast foams.
  • If it does not, it is possible that the water has not been boiled to the necessary temperature or that the product has expired.
  • Reach out to another dish that has been cleaned/washed.
  • It is not necessary to apply olive oil at this time.
  • This is the new bowl into which the flour and salt will be put and well combined.
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03. Mixing the ingredients

  • Open it up by making a huge hole in the center of the flour and salt mixture once it has been blended to a certain degree.
  • Once this is completed, reach out to the solution of yeast, sugar, and water and apply it as needed to the dough.
  • Additionally, add olive oil to the application once it has been completed.
  • Cover the hole/well with a fork or any other item that is readily available and proceed to complete this task.

04. Mold the dough

  • Now that the pit or well has been covered, it’s time to put your hands to the task at hand.
  • Wash your hands thoroughly and pat them dry with a clean towel.
  • Take the dough out of the bowl and set it on the cutting board to rest.
  • Ensure that the board has been gently dusted with flour.
  • Up to seven (7) minutes should be spent pressing/molding the dough, moving it up and down over the board (do not fail to switch both sides of the dough).

05. Covering the dough

  • Once the dough has been shaped to a preferred level and has a somewhat sticky feel to it, it is ready to bake.
  • Remove it off the board and place it into the bowl that has been coated with oil.
  • Grab the plastic wrap and place it over the bowl, enabling the dough to rise and become larger in size (at least up to two times the original size).
  • This process might take up to one (1) hour or perhaps longer to complete.
  • Generally speaking, it takes between one and two hours for the pizza dough to double in size.
  • Nonetheless, the amount of yeast used as well as the temperature of the fermentation environment have a considerable impact on the fermentation process.
  • Use two fingers to poke holes in the dough to see if it’s ready to be divided or if it’s good to continue.
  • If the activity results in a pockmark on the dough, the dough is ready to be cooked or placed in storage.

06. Dividing the dough

  • A knife can be used to cut the meat into pieces.
  • Each individual’s size is determined by his or her height and weight.
  • In an ideal situation, the larger the slices of pizza are, the larger the finished product.
  • Choosing to cut the dough into smaller pieces, on the other hand, helps the handling of the dough while creating pizza at home.
  • If you intend to preserve it, place it in the refrigerator or freezer, depending on how long you expect it to be kept.
  • Continue reading if you’re thinking about baking the pizza the same day you order it.
  • When it is time to bake the dough that has been saved, the methods and advice listed below will come in helpful.

07. Shaping the dough

  • As soon as the dough has been divided and shaped into separate balls, it is time to shape it into the desired shape and size.
  • Reach out to the pizza pan and spread a little amount of semolina around the surface of the pizza.
  • This application makes the pizza crispy by allowing for simple and seamless separation of the ingredients.
  • One of the dough balls should be placed in the pan, preferably in the center, so that it may be easily spread across the pan.
  • To obtain uniform thickness, roll the ball with a rolling pin until it is smooth and even in thickness.

08. Add the toppings

Now, use the elements that fulfill your needs as well as the cravings of any other interested people to create your ideal topping.

05. Bake your pizza

The dough should be placed in the oven once the topping has been prepared to your satisfaction. Ascertain that the temperature is maintained at around 500°F and leave for approximately ten (10) minutes. You may now remove the pizza from the oven and savor every morsel of nutrition and flavor it has to offer.

FAQ’s How Long is Pizza Dough Good For in The Fridge

01. What happens if the dough is left unattended at room temperature after molding for a long time?

You may anticipate that the surface will have dried out. One useful strategy that may be welcomed or taken is to spread olive oil evenly across the surface of the dough until a uniform coating is created, as seen in the image below.

02. What are the vital quality preservation tips that should be adopted before storage?

  • Before putting the pizza dough in the fridge or freezer, there are a few measures or suggestions that must be followed to ensure that the quality of the finished product is preserved.
  • First and foremost, the plastic wrap must be properly secured in order to prevent air flow.
  • Also, make certain that the refrigerator has been well cleaned and is free of any unpleasant odors.
  • A pizza dough that has been poorly wrapped or covered may absorb the flavor and fragrance of the environment, which may have come from other foods that have been stored in the refrigerator or freezer.

03. How do you tell if a pizza dough has become bad/expired?

  • It is not necessary to bake, consume, or taste a pizza produced from stale or expired dough in order to feel or notice the consequences.
  • Several physical symptoms indicate that the pizza dough has gone bad as a result of incorrect storage.
  • These physical signs include: Reduced texture, an abnormally dry surface, a foul smell, and an odd or unappealing appearance or hue are some of the indications to look for.

04. What are the factors responsible for selecting pizza dough ingredients?

Preparation of pizza dough involves the use of a variety of substances. However, the selection of ingredients is heavily influenced by the taste that each individual seeks to produce as well as the amount of time the dough will be stored until it is placed in the oven.

05. How do I choose the best/ideal storage method for my pizza dough?

  • As we said before in one of the parts that highlights the worry of how long fresh pizza dough can be kept in the fridge, we have found that it can be kept for up to two weeks.
  • Pizza dough may be kept in the refrigerator, but it can also be kept in the freezer for later use.
  • In contrast, the aspect that determines proper/adequate storage is the length of time you wish to leave it or the speed with which it will be baked/consumed.
  • If the purpose or intention is to bake the pizza dough within 5 days, refrigerator storage is preferable to freezer storage.
  • If you intend to keep it for longer than a week, you might think about investing in a freezer.

06. When removed from the fridge, how long should a pizza dough stay on the counter?

  • Once the pizza dough has been taken from the refrigerator, it may be baked (within the recommended storage cycle).
  • Make sure you don’t jump right into the process of adding preferred toppings or putting the dough straight into the oven.
  • When making pizza with dough that has been retrieved from the refrigerator, it is necessary to unwrap it while it is still in the bowl or plastic wrap.
  • Another option is to pull it out and set it on the counter.
  • Once it has been unwrapped, allow it to sit for around 30 minutes to allow it to reach room temperature before beginning the appropriate baking arrangements.


  • To conclude this thought-provoking debate on how long pizza dough may be stored in the fridge, we must emphasize that the storage duration must be strictly followed to at all times in order to get the greatest baking results.
  • If the dough is not taken from the fridge and cooked before the time limit for fridge storage has expired.
  • It is possible that it will no longer hold up well, changing the feel and flavor of the pizza as a result of this.
  • We hope that all of the information supplied is sufficient to help anyone through the process of preparing their own dough and pizza at home for the finest flavor and sensation.

How Long Does Pizza Dough Last in the Fridge?

  • Even the most seasoned pizza connoisseurs will agree that the crust is the most important component of the pie.
  • When pizza is produced with fresh crusts and dough, the pleasant crunch of a thin crust or the satisfying chew of a deep dish is rewarding and unforgettable.
  • Having trouble determining whether or not the crusts and dough you have on the shelf or in your freezer are in peak, customer-pleasing season?
  • Here are some suggestions for keeping the amount of guessing to a minimum while maintaining good quality.

Guidelines for Gauging Pizza Dough Freshness

  • So, how long does pizza dough keep fresh in the fridge before it goes bad? The most straightforward approach to maintain track of the freshness of your crust and dough is to keep an eye on the calendar. For determining the maximum usable life, we propose the following guidelines: Live dough goods should be used within 120 days of their creation (within a maximum of 180 days).
  • In order to maintain peak freshness, baked goods must be consumed within 180 days of manufacturing (and no more than 365 days in total).
  • Iced dough balls should be used within 90 days (180 days maximum), and refrigerated dough balls should be consumed within 2 to 4 days.
  • Is there a limit to how long pizza dough may be stored in the refrigerator?
  • Keeping an eye on the calendar is the most straightforward approach to ensure that your crust and dough are always fresh.
  • In order to determine the maximum usable life, we propose that you follow the following recommendations: Within 120 days of the date of manufacturing (and no more than 180 days), live dough goods are at their optimum.
  • In order to maintain peak freshness, baked goods must be consumed within 180 days of manufacturing (and no more than 365 days in total);
    Iced dough balls should be consumed within 90 days (180 days maximum), and refrigerated dough balls should be eaten within 2 to 4 days;

4 Surefire Ways to Tell If Your Pizza Crusts and Dough Have Expired

  • Pizza crusts and dough exhibit physical characteristics that indicate when they are past their prime and are likely to underperform: The fragrance of sour lemons
  • Texture has been diminished.
  • A feeling and look that is excessively dry
  • Dead yeast activators, failing cell structure, and/or freezer burn are all indicated by a gray tint or specks of gray.

Proofing Impacts Quality

  • If you don’t pay attention to the proving process, carefully controlling your inventory of pizza crusts and dough to ensure top-quality pies might be a fruitless endeavor.
  • Proofing is not required for par-baked or live dough crusts.
  • Fermentation, on the other hand, is required for frozen dough balls in order to increase the volume and workability of the dough.
  • Fermentation is the process by which yeast digests sugar and creates carbon dioxide gas in the dough.
  • When it comes to the ideal proof, timing is crucial, just as it is when determining how long pizza dough will keep in the refrigerator.
  • In order to maintain the dough ball’s lifetime, it is necessary to prove the dough for 48-72 hours at a temperature between 50 and 60 degrees Celsius.
  • Following these best techniques ensures maximum proofing, delectable results, and extremely satisfied clients.
  • It is important to provide your customers with fresh, high-quality pizza crusts, and they also want the distinct flavor that only your pizzeria can provide.
  • Check out our Quick Reference Guide to Pizza Dough and Crust Types to find out which dough balls are suitable for your particular business.
  • Performance/Quality, Pizza Crust, and Dough Balls are some of the categories.

Written by Nick Charles

  • President of the United States, Alive and Kickin’ Pizza Crust Nick has been in the pizza dough industry for more than 20 years and has built a successful business.
  • He is in charge of the firm’s customer development and service (making sure that our customers are always satisfied with our product and our procedures), as well as the general management of the company.
  • A large task awaits him, and he is the best person for the job.

How Long Does Pizza Dough Last in the Fridge? – Quick Guide

  • The content of is completely free.
  • When you make a purchase after clicking on one of our referral links, we receive a commission at no additional cost to you.
  • If you keep pizza dough in the refrigerator according to the instructions, it will last for many days.
  • Even in certain circumstances, you may be able to keep them for a few months if necessary.
  • However, it is necessary to keep the parameters of the dough’s components, yeast, and temperature in order for the dough to be properly chilled.
  • Furthermore, the pizza calls for the use of eggs in the dough, which will not survive long if the eggs are not mixed before being stored in the refrigerator.
  • However, storing the dough in the refrigerator without mixing in the eggs will allow it to survive for a long period.

How Long Will The Pizza Dough Last?

  • Keep in mind that if you leave the dough out in the sun with the yeast, it will not survive long, so you must store it if you are not going to use it right away. For 120 to 180 days, a living pizza dough can be stored in the freezer.
  • Pizza that has been partially baked can be stored in the freezer for up to 365 days.
  • Pizza dough balls may be stored in the refrigerator for 2 to 4 days and in the freezer for 90 to 180 days.
  • Homemade pizza dough will keep for 4 to 24 hours on the counter, 2 to 4 days in the fridge, and 2 to 3 months in the freezer, depending on how you prepare it.
  • We are aware that handmade pizza dough can keep its freshness for a longer period of time.
  • The living dough, on the other hand, has a shelf life of no more than four months.
  • You may store the dough balls in the freezer for up to three months, and you can also buy pre-baked dough that will stay fresh for up to six months from the date of creation and can be frozen for up to three months.
  • Furthermore, you are free to utilize them for another three months without any repercussions.

Pizza Dough Ingredients

  • It is vital to take special care of the components before freezing them in order to maintain the dough for a long period.
  • Every food has a secret recipe, and this pizza dough is no exception.
  • The fundamental components for this pizza dough are yeast, wheat, sea salt, and water.
  • All of these components can be used to keep the dough fresh for a long time, but it should be refrigerated or utilized immediately once the yeast becomes active.
  • While you may be concerned that keeping the mixed yeast dough in the fridge would cause it to become active and hence deteriorate, this is not exactly the case.
  • When yeast is stored in the refrigerator, it enters a state of hibernation and ceases to function.
  • When it is removed from the refrigerator and allowed to come to room temperature, it becomes active.
See also:  How Much Is A Mountain Mike'S Large Pizza?

How To Make Pizza Dough For Storing Long?

  • If you are familiar with the components for pizza dough, you have completed the first stage in the process of producing dough.
  • One tablespoon of white sugar and one tablespoon of yeast are combined in the dough.
  • Sugar activates the yeast, which is then combined with 1 cup boiling water and let to froth for 10 minutes.
  • Then add the flour and salt and combine everything to form a dough for pizza.
  • Before you begin kneading with your hands, oil your hands thoroughly to ensure that the flour does not adhere to your fingers.

Store the Pizza Dough In The Fridge

  • If you like, you may keep the pizza dough preserved in the refrigerator and use it whenever you want.
  • Perhaps you are concerned about the yeast rotting, however storing it in the refrigerator will not cause the yeast to perish.
  • Remove it from the refrigerator and it will be used once more.
  • You can revive the yeast in the dough by removing it from the refrigerator if you so want.
  • Place the dough in the refrigerator, but make sure it doesn’t take up too much room.
  • It is preferable to cover the dough with plastic wrap in order to prevent air from entering.
  • A maximum of 12 weeks can be spent storing the dough in the refrigerator before it becomes too hard to handle.
  • If you don’t want to create a pizza, refrigerating the dough is a great way to keep it fresh longer.

When Do You Store Pizza Dough?

One the pizza dough has been combined, allow it to rise once more before storing it according to your preferences. Divide the dough and, if you aren’t going to use it within a week, place it in a plastic bag or wrap it tightly in plastic wrap and place it in the refrigerator. Prior to preparing the pizza, you should reheat the dough to allow it to rise again and activate the yeast again.

How To Store Pizza Dough In The Freezer

  • The process of storing pizza dough in the freezer is identical to that of storing it in the refrigerator.
  • A container that is either airtight or firmly wrapped is required to keep the dough moist and avoid it drying out.
  • Then place the dough in the refrigerator until you are ready to use it.
  • Using this method, you may preserve the dough for approximately three months.
  • If you wish to re-use your frozen dough, remove it from the freezer and place it in the refrigerator for several hours.
  • The reason for doing so is that it can melt rapidly, and this is an excellent strategy.
  • Then you gently remove the cover from the refrigerator and allow it to come to room temperature for a few minutes.
  • After that, you bake and assemble the pizza so that you may finish the storage procedure in the freezer and enjoy it later.

Can Pizza Dough Rot?

  • Pizza dough does not keep for very long.
  • It won’t be pleasant in the end, and this isn’t an uncommon occurrence.
  • There are no obvious symptoms of rotting, which is especially true if the food is kept in the refrigerator.
  • Many people have attempted to make pizza dough with flour that has been sitting out for a week or more.
  • However, because yeast depletes its resources over time, spoiling is a possibility if the flour does not rise during baking.
  • Let’s say you’ve been storing your pizza dough in the fridge for 5 days or more.
  • The reason for this is that if you keep the dough in the fridge for an extended period of time, the bacteria will overgrow, and if you mix dairy or eggs into the flour, the dough will become spoiled.
  • Additionally, if you leave the dough at room temperature for a few hours, the spoiling process will have been completed by that point as well.

Some Ways To Keep The Dough In The Fridge

  • You can store the dough in the fridge for 3-5 days, depending on how well it’s kept and how hot the water was that went into making it.
  • You may keep it for up to 3 days if you use hot water in the kitchen, and it will survive at least 4 to 5 days if you put the pizza dough immediately in the refrigerator.
  • If you purchased professional pizza dough, it should be kept in a flour box in the refrigerator until used.
  • The alternative is to store it in an airtight container, which is necessary in order to enable air to enter the packing so that the dough does not dry out and remains moist and delicious.
  • Alternatively, you may divide the dough into little 200-250 gram balls and store them in the fridge in batches.
  • This is a good option to creating and storing pizza dough at home.
  • We’ll need to know how to keep it in the kitchen before putting it in the fridge, since we’ll need to know how to store it in other places outside the fridge.
  • It is possible that you will need to keep your pizza dough for 2 to 3 days or even a few hours.
  • If you find it difficult to keep it in the fridge for an extended period of time, you should double-check the amount of yeast in the dough mix.
  • Example: Take one kilogram of flour to produce the dough, mix in ten grams of yeast, and then increase the amount of yeast in your recipe by one-hundred percent.
  • Take note that the more yeast you use, the more negatively flavored the pizza dough will be, therefore it’s ideal to use the smallest amount possible.
  • The dough will therefore keep its freshness for a period of time at the kitchen’s temperature and will emit a general fragrance.

6- Symptoms Of Spoiled Pizza Dough:

  • It is critical to determine whether or not the pizza dough has gone bad after being stored in the refrigerator
  • thus, let us go through the six signs of dough spoilage. Pay attention to whether or not there is any odor emanating from the pie crust.
  • Check to see if the color of the pizza dough has changed or hasn’t changed at all.
  • Check to see whether the consistency of the pizza dough has changed or whether there is an issue with the ball-forming process.
  • It is a dreadful feeling to run a test, see if anything has changed, and then throw it away.
  • If you notice ice crystals or stains on the pizza dough after storing it in the freezer for an extended period of time, it should be thrown out.

You may learn more about how to make refrigerator pizza dough by watching this video. Credit for the video goes to Vito Iacopelli.

Final Word

  • In brief, in order to keep pizza dough for an extended period of time, it is important to take special precautions before placing it in the refrigerator.
  • Additionally, there are several considerations that must be taken in terms of temperature and yeast in order to successfully freeze pizza dough.
  • We hope that all of the information we have provided in this post will assist you in storing the dough in the refrigerator for an extended period of time and turning it into a pizza anytime you desire.
  • Recommendations for Resources: What Is the Difference Between Pizza Flour and Bread Flour: What is the Difference?

How Long Does Pizza Dough Last in the Fridge?

  • One of the things I enjoy about home cooking is that you have the ability to set the rules since you are in charge of your own kitchen.
  • Providing you know what you’re doing, you may cut corners here and there while still ensuring that your dinners turn out delicious!
  • Advertisements When it comes to making pizza, I occasionally use store-bought pizza dough, which is a convenient shortcut for me.
  • The sort of frozen dough that you generally bring home from the frozen dough area of the grocery store, to be precise.
  • When I talk to my friends about this subject and when I exchange emails or comments with my readers about it, I notice that one question comes up again.
  • In the refrigerator, how long does pizza dough keep fresh?
  • Fresh pizza dough will normally survive 3-4 days in your refrigerator if it is stored in a big bowl that has been securely covered with plastic wrap before baking.
  • Don’t go overboard with the time you set aside, or you’ll risk overproofing your dough.
  • It is necessary to understand how yeast causes dough to rise in order to comprehend why the storage duration of chilled dough is not particularly lengthy.
  • It is also necessary to grasp the limitations of this process.
  • Advertisements Yeasts are microscopic living organisms, each consisting of a single cell, that thrive on a diet of carbohydrates, heat, and moisture (all of which are abundant in dough).
  • Making yeast dough consists of three steps, which are as follows:
  1. Consistency is achieved by mixing the ingredients, either by hand or with a stand mixer.
  2. We knead the dough in order to strengthen its protein structure (the protein in flour is referred to as ″gluten″), which is what gives it its flexibility.
  3. We let the dough to rest, ideally for a lengthy amount of time, to provide the yeast adequate time to accomplish its job of raising the dough.
  • What is the mechanism of the rise?
  • Make a dough ball out of flour, water, yeast, and salt that has just been freshly kneaded.
  • The goal is to make the dough ball airy and light.
  • During the rising process, the yeast cells feed on the sugars and starches in the dough, farting out alcohol (referred to as ″ethanol″) and gas bubbles (referred to as ″carbon dioxide″) as waste products.
  • Because the bubbles are unable to escape from the thick and dense dough, they accumulate within it.
  • This results in the formation of little pockets of air, which ultimately causes it to rise.
  • This process is referred to as ″fermentation″ by food scientists, and you’ll hear the term ″fermentation″ spoken from time to time.
  • Proofing is the term used by bakers to describe the period of time it takes yeast to completely ferment a dough.
  • So far, everything is going well.
  • The steps of mixing the dough, kneading it to give it flexibility, and proving it to make it rise have all been established.
  • The alcohol created during the rising process also contributes to the enhanced taste of the dough.
  • To understand why you can only store dough in the fridge for a short period of time, you must first understand how temperature influences the activity of yeast.
  • According to a general rule of thumb, yeast will perish in the heat of your oven, thrive in the warmth of your kitchen, feed and duplicate slowly in the cold of your fridge, and put its activity on hold to ensure survival in your freezer.

When you place dough in the refrigerator, you are really slowing down the proving process.In fact, this is a fantastic method to make frozen pizza dough from the supermarket even more delicious (and one of my all-time favorite, low-effort pizza hacks).Alternatively, place it in the refrigerator with its original packing and allow it to rest for 3-4 days before baking.

Advertisements When your pie is finished, it will be airy and light, and it will taste just as delicious (if not better) than the takeout versions from most pizza restaurants.Keep an eye on the rising time because you don’t want to overproof your dough.Eventually, the gluten structure of the dough will deteriorate to the point that it will no longer be able to hold on to the gas bubbles.

  1. In other words, it will collapse at some point, which is why you should use it as soon as possible before that happens.
  2. This implies that your pizza will not puff up in the oven and that, when you probe the crust, it will never bounce back up to its original shape (which many pizzaiolos consider as the litmus test for a good dough).
  3. It’s hard to predict when that time will arrive in advance.
  4. There are simply too many variables that might influence how well your dough rises.
  5. The rule of thumb is that doughs created with more yeast will rise more quickly, especially if they are left out in a warm area for longer periods of time.

On the other hand, the less yeast present and the colder the air, the slower the rate of increase.Advertisements When it comes to most doughs, it’s acceptable to estimate that four to six hours at room temperature and up to three to four days in the refrigerator would suffice.

How to Freeze Pizza Dough

  • Have you made a large batch of dough and are unable to utilize it all at once?
  • If you want to keep pizza dough fresh for longer than a few days, put it in the freezer.
  • As you would normally do, combine the ingredients, knead the dough, and let it rest at room temperature for 1-2 hours before baking.
  • Form the dough into balls and place them in a freezer bag to keep them frozen.
  • Label the container with the date of freezing and use it within 5-6 months of freezing.
  • Make certain that the bags are completely sealed.
  • If you put dough in your freezer, it may pick up an unpleasant odor and flavor from the other things you’ve placed in it as the cold air flows around it.
  • Have been there, done that—and that is not something you want to happen to a batch of dough that has otherwise been excellent.
  • For best results, defrost frozen pizza dough overnight in the refrigerator before using it the next day.
  • After all, we’ve previously established that it may be stored in the refrigerator for up to 3-4 days before being used.
  • The longer the dough is allowed to defrost, the airier it becomes (due to the gas bubbles) and the richer its flavor becomes (from the ethanol).
  • Take a look at this snapshot of an artichoke and tomato pizza that I just cooked using this technique.
  • Before baking the pie, I thawed frozen pizza dough from the store for 48 hours before using it:

In Conclusion

  • In the refrigerator, how long does pizza dough keep fresh?
  • Because of the numerous variables that influence yeast fermentation, it is hard to determine a precise time frame (from the nutrients in the flour and type of yeast to the humidity level and temperature inside your fridge).
  • According to my observations, the maximum storage duration for most doughs is 3-4 days, which is more or less the industry standard.
  • From that point on, you run the danger of overproofing the dough, which will lead it to collapse and not come out light and airy.
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