How To Store Pizza Dough?

Pizza dough should be stored in an airtight container, or covered with plastic wrap. By doing that, the dough will not dry out, and create a hard, dry surface. It’s also a good idea to brush the dough and container in olive oil.

Can you store pizza dough in the fridge?

Storing Pizza Dough in the Fridge After you have let your dough rise once and divided it into balls the size of one pizza crust (mini or big), wrap the dough well in an airtight container. You can simply place the dough in a plastic storage container with a lid or you can wrap the dough directly in plastic wrap.

How do you store dough after it rises?

After you have let your dough rise once and divided it into balls the size of one pizza crust (mini or big), wrap the dough well in an airtight container. You can simply place the dough in a plastic storage container with a lid or you can wrap the dough directly in plastic wrap.

How long does pizza dough last?

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. Pizza dough will keep for about 2 weeks in the fridge. When you are ready to use the dough, remove it from the fridge, unwrap the dough and place it on your counter or in a lightly floured bowl.

Why do you wrap pizza dough in plastic wrap?

The plastic wrap helps keep the dough from forming a skin on the surface. Freeze the dough immediately or after 2 weeks. If you don’t plan on using all of your dough, you can freeze some of it immediately. Alternatively, if you’ve had it in the fridge for a week or 2 and want to keep it fresh, you can put it in the freezer instead.

How do you store pizza dough later?

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.

How do you keep pizza dough in the fridge?

Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It’ll continue to rise in the fridge, so make sure it’s in a big enough bowl.

Can you save pizza dough for later?

The dough will keep in the refrigerator for up to 2 weeks. After 2 days, tightly cover the dough in its bowl with plastic wrap to keep the surface of the dough from drying out. You can also freeze the dough in well-wrapped 1/2-lb. balls for up to 3 weeks.

Can you put pizza dough in the fridge after it has risen?

You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days.

Can you refrigerate dough after it rises?

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.

Does pizza dough get better the longer it rises?

It takes longer, but the structure of the dough develops better over a longer period of time.” Jonathan Davis, senior vice president of culinary innovation at Los Angeles-based La Brea Bakery, likes to let his pizza dough rise for 24 hours to allow for flavor development and a better interior structure.

How long can you leave pizza dough at room temperature?

And now you’re wondering, how long can my pizza dough safely sit out? Most pizza dough recipes or store-bought variations can sit out for four hours without compromising texture or flavor. And, you can typically use pizza dough left out for up to eighteen hours if you don’t mind flat crusts.

Is it okay to let pizza dough rise all day?

Once you’ve made your pizza dough, you can place it in the fridge and let it rise overnight for up to 24 hours. Take it out of the fridge 20-30 minutes before you intend on using it to let it come to room temperature. This way, you can make your pizza dough the day before. This is great for entertaining.

Does homemade pizza dough need to be refrigerated?

It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like.

Can you knead pizza dough after it rises?

After the first rise you should knead your dough very briefly, and gently, to avoid tearing. This allows the large bubbles to be deflated and dispersed, ready for another rise.

How to Store Pizza Dough (The Best Ways and What to Avoid)

It is possible that this content contains affiliate links.If you choose to make a purchase after clicking on one of these links, I may get a commission at no additional cost to you.Aside from that, I earn money as an Amazon Associate when people make eligible purchases.

• When you can prepare meals ahead of time, it makes mealtimes more efficient and less stressful for everyone.
• Pizza, on the other hand, is unquestionably one of those dishes that tastes best when it is freshly baked right out of the oven.
• So, how can you cook pizza ahead of time while still ensuring that it tastes as fresh as possible?
• Simply prepare the dough ahead of time!

Unless, of course, you’re creating pizza without the use of a dough cutter.When it comes to storing pizza dough and keeping it fresh and tasty, there are a few options available.If you store your pizza dough properly, you will be able to swiftly put together a pizza and bake it on demand at any time.

How to Make Pizza Dough

Pizza dough is actually pretty simple to create, even for beginners.Simply follow these easy instructions to create a superb, restaurant-quality dough that will serve as the perfect basis for any pizza (even ones without sauce!).First, active yeast and water are combined and let to settle for several minutes, allowing the yeast to come to life and ferment the ingredients.

• Following that, the remaining ingredients (often flour, salt, sugar, and olive oil) are added, and the dough is kneaded together until it is smooth and elastic (make sure not to over-knead).
• After you have produced a smooth dough and kneaded it according to the directions in the recipe, the pizza dough will need to be allowed to rest.
• While waiting for the yeast to expand and release gases, the dough will begin to rise as a result of the rising of the yeast (see why this is so important).
• This is what creates a lovely, fluffy pizza crust (or any other form of fluffy bread, for that matter!).

You will punch the dough down when it has risen, deflating it and shaping it into the pizza crust.Others state that the dough must be raised again before baking, while others state that the pizza dough is suitable to use after only one rise (or proofing).Read your guidelines carefully; both approaches are effective.

Portioning Dough for Storage

If you’re going to make pizza dough, it’s probably a good idea to double or quadruple the recipe, so that you have enough to prepare for your next pizza night.The majority of pizza dough recipes can easily double or triple in size, yielding the same dough results for four pizza crusts as you would get from producing a single batch of dough.So why not produce even more of them?

• Perhaps you will need to knead the dough for a little longer, but this is readily accomplished.
• Make a large quantity of dough and divide the dough into portions before storing the dough in an airtight container.
• In the case of a 4X quantity of pizza dough, split it into 4 equal pieces after it has risen once and before storing it in an airtight container.
• When the dough is neatly separated, it makes it much easier to work with later on in the recipe.

Take one of your pre-portioned doughs out of the freezer whenever you want to create a pizza and you’re good to go!There’s no need to tear up dough or fiddle around with mixers every time you get a taste for pizza.Make sure to split the dough before storing it; you will be grateful you did!

• If you discover that your dough is refusing to stretch, follow the instructions in this article to make it stretch.

When To Store Pizza Dough

After you have combined the pizza dough and allowed it to rise for one time, you should store it in the manner that you have chosen.Divide the dough into appropriate portions and store as needed (keep reading to learn how to preserve pizza dough properly!).Before you begin making your pizza, you will need to let the dough to warm up and rise a second time before proceeding.

• While this is less time consuming than creating pizza dough from scratch every time you want it, it is far less convenient.

Storing Pizza Dough on the Counter

If your dough is just left at room temperature, on your kitchen counter, for example, the yeast will continue to expand the dough, causing the dough to overferment and imparting a foul taste to the finished product.When yeast is kept at room temperature, it will grow for a short period of time before dying.If you bake pizza dough with inactive yeast, the dough will not rise since all of the yeast’s potential energy has already been used.

• Instead, the dough would be a thick, chewy, firm, and unappealing crust that would be difficult to work with.
• In other words, if you wish to save pizza dough, you must keep it refrigerated to avoid the yeast from multiplying too quickly and eventually dying.
• The yeast is slowed down by cooling the dough, causing it to become dormant.
• Remember that the fridge or freezer is a location where your yeast may hibernate and relax until the time comes to eat a delicious pizza!

Storing Pizza Dough in the Fridge

Wrap the dough tightly in plastic wrap and place it in an airtight container once it has been allowed to rise once and been split into balls the size of one pizza crust (mini or large).Alternatively, you may wrap the dough immediately in plastic wrap or set it in a plastic storage container with a tight-fitting cover.Another option is to place the dough in a big zipped bag, squeeze the air out of the bag, then close the bag with a rubber band.

• The dough can be placed in the refrigerator immediately after it has been wrapped.
• In the refrigerator, pizza dough will keep for approximately 2 weeks.
• To prepare the dough, remove it from the refrigerator and unwrap it on your counter or in a lightly dusted mixing bowl until you are ready to use it.
• Allow the dough to come to room temperature by covering it lightly with a clean cloth.

This will take around 30 minutes for a 12 pound ball of dough to rise.Roll out the dough into a pizza crust, then top with your favorite toppings and bake until golden brown!

Storing Pizza Dough in the Freezer

The process of storing pizza dough in the freezer is similar to that of storing it in the refrigerator.To keep the dough from drying out, wrap it securely in plastic wrap and store it in an airtight container for later use.Afterwards, freeze the dough portions until you are ready to utilize them.

• Pizza dough may be stored in the freezer for approximately 3 months.
• When you are ready to use your frozen pizza dough, remove it from the freezer and place it in the refrigerator overnight to allow it to defrost completely.
• Afterwards, take the thawed dough out of the refrigerator and peel off the plastic wrap.
• Transfer the dough to a lightly floured surface and allow it to come to room temperature before working with it again.

Once the dough has been warmed, roll or stretch it into your pizza crust and bake it till golden brown.If you need to thaw pizza dough more quickly, consider one of these alternate methods of defrosting pizza dough.As you can see, storing pizza dough is a straightforward process.

• It makes no difference if the dough is frozen or just chilled for a few days; it will bake nicely.
• Making a single batch of pizza dough is something you should absolutely avoid doing in the future; instead, make 3, 4, or 5 times the amount of dough and wrap it up to store!
• You can make fresh pizza at home whenever you want with this quick and simple method.

How to Store Dough

Article to be downloaded article to be downloaded Dough preparation in advance allows for the production of fresh baked items with minimal effort.While you may keep pizza dough refrigerated for a short period of time or freeze it for about a month, it is best to store it frozen for a longer period of time (approximately 3 months), since it does not rely as much on the yeast when it is taken out to bake.Alternatively, cookie dough may be stored in the refrigerator for up to 2 days or in the freezer for up to 6 months, allowing you to create fresh cookies whenever you need them.

1. 1 Place the bread dough in an airtight container and place it in the refrigerator for up to a day before baking. Using a container that is double the size of the dough, place the dough in the container. A single day in the refrigerator can cause dough to more than double in size, causing it to pour out of smaller containers. After the first rise, place the dough in the refrigerator to keep it fresh. When you take it out of the refrigerator, let it to rise again on the counter.
2. Alternatively, if the recipe only asks for one rise, place the dough in the refrigerator after it has been kneaded. The dough will gently rise in the fridge, so punch it down a couple of times in the first couple of hours to prevent it from rising too much.

• 2If you plan to retain the dough for more than a day, place it in the freezer. Because bread dough only lasts approximately 24 hours in the fridge, if you want to keep it for a longer period of time, place it in the freezer. Transfer it to the freezer after it has been in the fridge for a while, or keep it in the freezer immediately after preparing it if you know you will not be using it the next day. Advertisement
• 3After the dough has been kneaded, form discs to store in the freezer. To freeze dough, begin with freshly kneaded dough that has not yet been allowed to rise. Prepare it by flattening it into discs that are approximately 1 inch (2.5 cm) thick.
• 4 Each disc should hold the amount of dough you require for one loaf or roll. Place the discs on a baking sheet and place in the freezer. Place the discs on a baking sheet so that they do not touch one another. Place the dough in the freezer for about an hour, or until the discs are completely frozen. Wrap the discs in plastic wrap for storing. Aluminum foil or plastic wrap should be used to thoroughly enclose each disc. Place the discs in a freezer bag and press out all of the air from the bag until the discs are completely frozen. Place the dough in the freezer for up to a month to keep it fresh. Place a disc on your counter to help it defrost. Allow it to defrost completely before placing it in a covered bowl to allow it to rise. Punch the dough down and use your imagination to form it. Allow it to rise once more before baking it.

Advertisement

1 Store pizza dough in an airtight container in the refrigerator for up to 2 weeks. Once the pizza dough has risen for the final time, cover it thoroughly with plastic wrap to prevent it from rising again. Refrigerate it for up to 2 weeks before serving. This prevents the dough from developing a skin on the surface while it is being baked.

• 2Either immediately or after 2 weeks, place the dough in the freezer. It is possible to freeze portion of your dough right away if you do not intend to use it all right away. For those who have been keeping food in their refrigerator for a week or two and want to keep it fresh, they can put it in the freezer.
• 3 Separate the dough into separate balls and place them in the freezer. Roll the dough into balls once it has risen for the last time or after it has been chilled in the refrigerator. The balls should be the same size as the ones you would use to bake a pizza. If you’re not sure how much dough to use, try weighing out 0.5 lb (0.23 kg) first. Pinch the dough off the counter and carefully form it into a ball with your hands. If the dough is sticky, you may need to gently flour your hands to prevent sticking.

4 Before freezing the balls, gently brush them with olive oil to prevent them from sticking together. Alternatively, cooking spray or even plain vegetable oil can be used. The oil will aid in preventing the dough from adhering to the bag throughout the baking process. A very thin layer of oil should be applied to the dough.

5 Place each dough ball into a separate freezer bag to prevent them from sticking together. Once it’s in the bag, compress it to remove as much air as you can before closing it. Place the ball in a freezer bag and store it there for up to three months at a time. Set the container on the counter for about 30 minutes to defrost.

Advertisement

1 Wrap the cookie dough in plastic wrap and store it in the refrigerator for up to 2 days.Covering the dough with plastic wrap or aluminum foil will help to prevent it from drying out too much.Check to see that the dough is completely covered with the plastic wrap.

• Some doughs, such as sugar cookie doughs, must be refrigerated for a specified period of time in order to make the process of shaping the cookies simpler; nevertheless, you can preserve the dough even if it does not meet this need.

• 2 Place the dough in the freezer immediately, or in the refrigerator after 2 days, depending on your preference. The dough can be frozen soon after it is made if that is what you want. However, if you have dough that has been sitting in your fridge for an extended period of time, you may freeze it. The chill stage of the dough does not have to be completed before the dough is placed in the freezer.
• In the freezer, cookie dough will keep for approximately half a year.

2 Immediately place the dough in the freezer, or store it in the refrigerator for up to 2 days after.The dough can be frozen soon after it is made if that is your preference.In the event that dough has been sitting in your fridge for an extended period of time, you can freeze it.

• Unless the dough calls for a chilling stage, you do not need to complete that step before storing it in the freezer.
• If you store it properly, cookie dough will keep for approximately a half year.

• 4 If you’re freezing cookie dough for cut-out cookies, make discs out of the dough. Doughs such as sugar cookie dough and gingerbread cookie dough are unable to be frozen in their original forms. The best shape is a disc since it thaws rapidly and is simple to roll out of the freezer. Before freezing, place the disc in a zip-top bag and squeeze out any air that may have accumulated.
• Allow these doughs to defrost in the refrigerator or on the counter for a few minutes until they are soft enough to handle. In the fridge, they’ll soften overnight, and on the counter, depending on how thick they are, they’ll soften within 1-2 hours.

• 5 If you’re freezing cut-and-bake cookies, roll the dough into logs before baking them. Shortbreads and other thick, crumbly cookies, such as sandies, are examples of cookies that come under this classification. After a short period of thawing, the log form makes it simple to slice them into pieces. Roll them into a log form and then wrap them in wax paper to keep them fresh. Large zip-top bags are ideal for storing them
• you may slice them while they are mostly frozen, but let them thaw out for a few minutes first to ensure that they don’t disintegrate

1. 6Finished! Advertisement

Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. Thank you for submitting a suggestion for consideration!

About This Article

Thank you to all writers for contributing to this page, which has been viewed 29,220 times so far.

How to Store Pizza Dough

Article to be downloaded article to be downloaded What to do with leftover dough after making homemade pizza?Homemade pizza is a tasty dinner that is simple to prepare.Fortunately, pizza dough, whether it’s store-bought or homemade, keeps well in the refrigerator or freezer.

• Maintaining the freshness of your dough is important if you want to create pizza over the following few days from chilled crust or freeze it for a few months.

Read More About It Read More About It What to do with the leftover dough from homemade pizza?Homemade pizza is a tasty dinner that is simple to prepare.Fortunately, pizza dough, whether it’s store-bought or homemade, keeps well in the refrigerator or freezer for several weeks.

• You can preserve your dough taste fresh even if you want to create pizza over the following several days from chilled crust or freeze it for a few months.

2 The dough should be sealed in a container and stored in the refrigerator for up to 3 days.Place the dough in the container and cover it with a lid or plastic wrap to keep the dough fresh.While the dough is resting in the refrigerator, it will gradually rise and develop flavor.

• Remember to utilize the fresh dough within 3 days of making it, or else it will not taste as delicious.
• The longer you keep the pizza dough in the refrigerator, the more it will expand and rise.

• Promotional material
• 3 Removing the pizza dough from the refrigerator 15 minutes before you intend to use it can save you time. Remove the lid from the container and allow the dough to come to room temperature before cooking it. As a result, you may stretch and knead it once more. 4 After the dough has been allowed to warm up, punch it down. Reduce the size of the dough by making a fist and pressing it down. As a result, the dough is more easily reshaped and the gas bubbles created by the yeast are more easily released from the dough. Allow the dough to rest for another 15 minutes after it has been punched.

Advertisement

1. 1 Coat the dough balls with olive oil or baking spray to prevent them from sticking together. Lightly spray the dough with baking spray or use your hands to press a thin coating of olive oil into the dough to finish it. Spread or spray the oil or spray over the full surface of each of the dough balls to prevent them from sticking. There will be no stickiness between several balls or between their container as a result of this. It is easier to keep balls of dough rather than having to thaw out the entire batch of dough every time you want to make a pizza.
2. If you don’t want oil on your hands, use a kitchen brush to clean the pan.
3. In place of the olive oil, you can use any other cooking oil of your choice.

• 2 If you want to keep the balls together, wrap each one individually in parchment paper. Each of the pizza dough balls should be wrapped in a tiny piece of parchment paper. This helps to keep the dough divided so that the dough balls don’t become entangled with one another. If you don’t have parchment paper, you may use wax paper instead
• if you put the pizza dough balls in separate bags, you won’t need to wrap the dough at all.

3 Place the dough in a freezer-safe plastic bag and seal the bag tightly. Make advantage of freezer-safe resealable bags to keep your food fresh. Remove as much air as possible from the bag to make it more compact and simpler to store. You might also use a resealable plastic container to store your food in.

4 Store the dough in the freezer for up to 3 months before using it again. Keep the dough balls in the bag until you’re ready to use one of them, then discard the bag. Every time you want to cook a pizza, take one of the balls out of the freezer. After three months, the dough may develop freezer burn, which may alter the flavor of the finished product.

1. 5Defrost the dough in the refrigerator. You should prepare it 12 hours before you intend to use it. Take the bag out of the freezer and put it in the refrigerator to keep it cold. Make sure to leave it there overnight, or at least 12 hours, so that the dough is still usable when you want to cook it. Allow the dough to come to room temperature for 30 minutes before stretching it. To get the dough to room temperature, place it in a large mixing bowl on the counter. It will be simpler to deal with and mould the dough as a result of this. Advertisement

Inquire about something There are 200 characters remaining. Include your email address so that you may be notified when this question has been resolved. Advertisement submissions are welcome. These techniques are suitable for both store-bought and handmade pizza dough.

Thank you for submitting a suggestion for consideration! Advertisement

Things You’ll Need

• Food storage container with a lid
• non-stick spray
• refrigerator

• Ingredients: olive oil or baking spray, parchment paper, freezer-safe bag, and freezer.

About This Article

Summary of the Article For best results when storing pizza dough in the refrigerator, coat the bottom and sides of the container with nonstick cooking spray to ensure that the dough does not adhere to it.Then, to keep the dough fresh, insert it into the container and seal the top to keep it there.Instead of using a lid for your container, you may use plastic wrap to keep it from spilling on you.

• You should take your pizza dough out of the fridge 15 minutes before using it to allow the dough to warm up and become more elastic.
• Immediately after it has warmed up, pound the dough down with your hand to make it smaller.
• Allow it to rest for another 15 minutes before forming it into pizza shapes.
• Make careful to utilize your pizza dough within 3 days of placing it in the refrigerator for the best results.

Continue reading to find out how to freeze pizza dough.Did you find this overview to be helpful?Thank you to all writers for contributing to this page, which has been read 55,416 times so far.

How to Store Pizza Dough

Pizza dough should be stored properly whether you have leftover pizza dough or just want to save time and effort the next time you bake pizza.Here’s how to preserve pizza dough.The amount of yeast you use and the temperature at which the dough is stored are the two most important factors in how long pizza dough will survive.

• Because yeast is more active at higher temperatures, reducing the temperature will cause the yeast to become less active.
• As a result, pizza dough that is maintained at a lower temperature, such as in the refrigerator or freezer, will survive longer than dough that is stored at room temperature.

Why Does Pizza Dough Go Bad?

Overproofing is the most serious hazard.Overproofing occurs when you allow the dough to rest for an excessive amount of time.As a result, the dough begins to lose its shape and texture because the gluten is no longer able to trap the gases within the dough.

• The surface of pizza dough is not airtight, similar to a balloon that does not completely contain all of the gas inside, and gas is continually escaping from the dough.
• The dough will continue to rise as long as the yeast is able to create enough gas.
• However, if you let the dough to rest for an excessive amount of time, the gluten strains will weaken and the yeast will not be able to create enough gas to prevent the dough from rising.
• You will therefore wind up with a dough that has weak structure and is unable to hold its shape after being baked.

The amount of yeast in the pizza dough has an effect on the rate at which the dough ferments.That is to say, the more yeast you use, the faster the bread will rise in the oven.The majority of homemade pizza recipes make extensive use of yeast in order to accomplish rapid rising.

• Neapolitan pizza, on the other hand, has far less yeast and so ferments more slowly.
• Pizza dough will not truly go bad in the sense that it becomes unsafe to consume if left out for an extended period of time.
• As long as your components aren’t poor, polluted, or include mold, for example, you should be OK.
• When baking pizza, it is therefore critical to utilize high-quality ingredients to ensure a delicious result.

If the dough is left out for an extended period of time, it may acquire bad flavors.

Storing Pizza Dough on the Counter

During the fermentation process, it is customary to leave pizza dough out at room temperature on the counter.A regular pizza dough is typically permitted to rise for 1-2 hours.The dough for Neapolitan pizza, on the other hand, is fermented at room temperature for 8-12 hours before baking.

• The amount of yeast used makes a difference.
• The less yeast in the dough, the longer it may be left out at room temperature before it begins to overproof.

How Long Can Pizza Sit Out on the Counter?

A regular pizza dough can be left out on the counter for 2-4 hours, but a Neapolitan-style pizza dough with less yeast can be left out for up to 24 hours, depending on the recipe.

How to Store Pizza Dough in Room Temperature

Pizza dough should be kept in an airtight container or wrapped in plastic wrap to prevent it from drying out.As a result, the dough will not dry out and will instead form a firm, dry surface on the table.It’s also a good idea to brush the dough and container with olive oil before baking.

• This will further prevent the surface from drying out, as well as making it simpler to remove the pizza from the container when you’re ready to bake it.
• When preparing pizza dough, I recommend creating a large batch first, and you may of course double or quadruple the recipe if you like.
• Afterwards, place it in an oiled container for 1-2 hours, following the directions above.
• Before you start making smaller, portion-sized dough balls, gather all of the ingredients.

Then, depending on the type of pizza dough you’re creating, you can leave it for another hour or up to several hours.

Storing Pizza Dough in the Fridge

The ability to store pizza dough in the refrigerator comes in handy when making pizza dough ahead of time or when you have leftover dough after baking a pizza. It’s also beneficial for gradual fermentation, which allows for the development of a richer, more nuanced flavor.

How Long Can Pizza Stay in the Fridge?

Up to two weeks’ worth of pizza dough can be kept in the refrigerator.Storing pizza dough in the refrigerator will slow down the fermentation process, but it will not fully stop it from occurring.As a result, if you want to keep your dough in the fridge for a lengthy period of time, you should reduce the amount of yeast used.

• I recommend freezing the dough if you’re not expecting to use it within 7 days, even though it may be left for up to two weeks.
• This is because it can overproof if left out for too long.
• I’ve discovered that the sweet spot for flavor is between 3-5 days, so there’s no use in keeping it for any longer than that.

How To Store Pizza Dough in the Fridge

As with storing pizza at room temperature, I recommend allowing it to sit at room temperature for 1-2 hours before eating it.Then divide it into individual dough balls that are about the size of a serving spoon.Finally, seal it in an airtight container with a thin layer of olive oil.

• To use the dough, remove it from the refrigerator at least 30 minutes before you want to bake the pizza so that it may come to room temperature before you begin working with it.
• You may now use it in the same way as you would any other room temperature fermented pizza dough.

Storing Pizza in the Fridge for Flavour

Refrigerating pizza dough is an excellent approach to improve the flavor of the finished product.By slowing down the fermentation, the yeast will eat the sugars and emit CO2 at a more gradual and consistent rate, resulting in a more flavorful product.A longer proving period will result in more complex flavor components than a shorter proofing period.

• I normally keep my dough in the refrigerator for 3-5 days.
• When paired with exquisite flavor, I’ve discovered that this results in the right consistency.
• This method is most effective for making an Italian-style pizza dough that has less yeast.
• If you have never attempted slow fermentation before, I recommend that you start with a smaller amount of yeast.

This will assist to slow down the fermentation process even further and avoid overproofing from occurring.

Storing Pizza Dough in the Freezer

If you’re not planning on using leftover dough for a while, or if you just want to have some backup pizza dough on hand at all times, you should consider freezing your pizza dough. I keep a couple doughs in the freezer at all times. It’s not much more effort to double or treble your recipe, and having a couple extra backup pizza doughs on hand is really helpful.

How Long Can Pizza Stay in the Freezer?

Pizza dough that has been placed in the freezer will have the fermentation process entirely cease. As a result, you can store your dough in the freezer for far longer periods of time than you can in the refrigerator. In the freezer, pizza dough can keep for up to three months.

How To Store Pizza Dough in the Freezer

I recommend letting the pizza at room temperature for 1-2 hours before storing it in the fridge, just like I do when storing it at room temperature.Then divide the dough into individual, portion-sized dough balls and store them in airtight containers for later use.Ziplock bags are also a good alternative because they take up less room in your freezer than other containers.

• When you’re ready to use the dough, take it out of the freezer and let it sit at room temperature for at least 3-4 hours to defrost.
• If you want, you may place the frozen dough in the refrigerator overnight to defrost.
• Then remove it from the oven and allow it to come to room temperature before baking the pizza.

How to Store Pizza Dough in the Fridge or How to Freeze it

• Using airtight containers to keep pizza dough is the most convenient method of storing pizza dough.
• Alternatively, you may wrap it with plastic wrap.
• How to preserve pizza dough in sealed containers in the refrigerator will be the subject of my next post.
• Nonetheless, I’m going to go a step further and discuss how to freeze pizza dough because it’s a convenient method of storing pizza dough in the long term.
• In addition, we must determine which kind of airtight containers are the most effective for storing pizza dough, as well as how long dough can be kept refrigerated.

Best Tools for Storing Pizza Dough

• 1.
• The DoughMate Artisan Dough Tray Kit is the best container.
• Using this method, you may store pizza dough in the refrigerator for up to 2 weeks without having to use additional ingredients.
• Alternatively, you may use it to prove the pizza dough balls on the counter for about an hour.
• The kit includes two dough pans, one cover, and one DoughMate putty scraper made of plastic.
• Despite the fact that the putty scraper is a pleasant feature, you can rest certain that the dough will not adhere to the tray.

Because the trays may be stacked, there is just one lid on the set.These components are entirely compatible with one another, allowing you to preserve pizza dough in the refrigerator for as long as you’d like.Even if the price is a little excessive, the fact that they are extremely sturdy and light means that you will have these for years.The inside measurements of each tray are 16 x 11 x 2.75 inches in size.

2.Freezer Bags for Pizza Dough: Ziploc Gallon Food Storage Bags (available at most grocery stores).When it comes to freezing pizza dough, these bags are second to none.The Ziploc Gallon Food Storage Bags are a wonderful value, and they totally seal when they are closed.They’re simple to open, and they don’t have a strange plastic scent about them.Simply wrap each individual pizza dough ball in plastic wrap, place it into a freezer bag, remove all of the air from the bag, and then close the bag.

• Although the pricing is not the cheapest, you will receive 120 top-quality food storage bags for your money.

How to Store Pizza Dough on the Counter

• The process is as follows: you begin by making and kneading a large dough
• it then goes through bulk fermentation for 1-2 hours, or until it doubles in size
• once the dough has risen enough at room temperature, it is shaped and divided into smaller pizza dough balls, which are then left for another hour to rest and rise – this second rise is known as proofing
• finally, the dough is shaped and divided into smaller pizza dough balls, which are then left for another hour to proof

• A typical pizza dough may be left out on the counter for approximately 4 hours.
• In this context, I’m talking to a pizza dough that contains a significant amount of yeast, as is the case with the majority of pizza dough recipes on the market.
• A considerable amount of yeast is added in order to speed up fermentation, allowing the dough to rise more quickly than bread dough, allowing you to produce the pizza in less time than you would otherwise.

Using a smaller quantity of yeast

• By using a lower amount of yeast in your dough, you may speed up the fermentation process and allow the dough to remain on the counter for up to 12 hours before baking.
• The taste will be richer if you use less yeast in your recipe.
• This is an idea that some individuals like toying with.
• As little as one-quarter of the typical amount of yeast specified in a recipe can be used to achieve the desired results.
• The first rising time will almost certainly increase, and the dough may take up to 8 hours to rise completely.
• It is dependent on the temperature of the room as well as how much you reduced the yeast amount.

How to Store Pizza Dough in Airtight Containers

• Especially if you are in the habit of creating a large quantity of pizza dough, understanding how to properly store pizza dough so that you can easily grab a pizza dough ball anytime you want is critical to your success.
• The really good news is that pizza dough may be kept in the refrigerator for up to 2 weeks if properly wrapped.
• It may also be stored in the freezer for up to 4 weeks.
• Both of these periods of time are rather pleasant.
• Let’s start with the basics of storing pizza dough in airtight containers in the refrigerator for the first section of this post.

These are the steps for storing the dough in the fridge:

1. Mix and knead the dough
2. in addition to the traditional four components (water, yeast, salt, and flour), you may also use olive oil
3. bake at 350°F for 30 minutes.
4. Alternatively, leave it in the basin where the kneading was completed and cover it with a cloth
5. or
6. Allow the dough to rise on the counter until it has doubled in size
8. By inserting two fingers into the dough until the second knuckle is reached, you can determine whether or not the bulk fermentation is complete
9. if the indentations aren’t completely filled in by the dough immediately, you can proceed to the storage step (which would take approximately 2 hours under normal conditions).
10. Stomp it to the ground
12. It should be divided and shaped into pizza dough balls, the size of which will depend on your preferences.
13. Grease the container with olive oil or whatever cooking oil you want, or you may use a cooking spray if you prefer that option.
14. Not only may you brush the dough with olive oil, but you can also use your fingertips to do it
15. you don’t need to use a brush, just your fingers.
16. In a large mixing bowl, pour the dough inside and then cover it in the container by placing a lid on top or by wrapping it in plastic wrap
17. this will prevent the dough from developing a crust.
18. Keeping pizza dough in the fridge for up to 2 weeks is a good idea.

Store Pizza Dough in the Fridge for More Complex Flavor

• But first, before I go into the whys, I’d want to make a recommendation.
• Exactly that is covered in detail in The New Artisan Bread in Five Minutes a Day, a book on bread that focuses on the simplest method of making dough and keeping it in the refrigerator for up to two weeks, as well as recipes that may be made using that dough.
• It’s a fantastic book that also serves as a useful guide for refrigerating bread and pizza dough.
• If you know how to preserve pizza dough in the fridge, you can easily double or triple a recipe for pizza dough and use it to make pizza anytime you want over the next two weeks.
• However, apart from the convenience of having pizza dough readily available, there is another reason to keep pizza dough in the fridge.

Slower fermentation, deeper flavor

• In addition, because of the significantly lower temperatures in the refrigerator, it is possible to allow it to ferment more slowly.
• This slow fermentation aids in the development of a more complex and delectable taste.
• This richer, more delectable flavor is one of the most essential reasons why some of us choose to chill our pizza dough for at least an overnight period.
• If we’re feeling more patient, we’ll let it sit in the fridge for 24-72 hours before proceeding with the pizza-making process.
• Because we are not in a rush to complete the fermentation process, a lower quantity of yeast may be utilized in this situation.
• When the dough is cold, it is also simpler to work with.

The dough rises at low temperatures, which prevents the dough from becoming overproofed.The dough will become distorted if we overproof it because the gas that should be kept inside the dough by its gluten structure will escape, causing the dough to become distorted.Overproofed pizza dough balls should be deflated and reshaped into balls before allowing to proof a second time, as needed.If you’re interested in learning more about proving dough, check read my page on the subject.

Because proving always occurs after shaping, pizza dough is always proofed in the shape of pizza dough balls when it is made into pizza dough.And then we roll it into individual pizza dough balls for baking.

How to Choose Airtight Containers for Pizza Dough Storage

• It’s difficult to know where to begin when looking for food storage containers because there are so many different types available.
• They come in a variety of forms and sizes.
• Reusable plastic containers are readily available almost anywhere.
• Alternatively, if you want to chill individual pizza dough balls, little round ones can be used.
• Alternatively, you may use a big plastic container and keep the pizza dough in its whole, rather than portioning it into balls beforehand..
• Other options include using a food storage container in which you may split the dough into balls and fit quite a few of them into the same container.

Food storage boxes may be stacked on top of one another, allowing you to accommodate a large number of them in your refrigerator.

How to Freeze Pizza Dough

The technique of freezing pizza dough is not as basic as the process of storing pizza dough in airtight containers in the refrigerator, but it is still a very straightforward one. The simple procedures for freezing pizza dough are as follows:

1. To allow for a double-doubling of the dough’s volume
2. Pound the dough into submission
4. Split it into little balls similar to pizza dough
6. Each ball of dough should be wrapped in plastic wrap.
7. Place the pizza dough balls that have been covered in plastic wrap into freezer bags.

The dough may be frozen for up to 4 weeks at a time.

Thawing the dough

• Once the frozen dough balls have thawed, they can be used immediately after freezing.
• You may defrost it overnight on the counter at room temperature or on the counter at room temperature.
• Use the same airtight containers that we discussed earlier to store them.
• First, coat them with olive oil to prevent sticking.
• Because the dough has already gone through its initial rise, it will need to go through the proving stage after it has thawed out completely (the second rise phase).
• It is possible that it will take twice as long as a standard proofreading session.

To determine whether the dough has finished proving, create a small indentation in the dough with your fingerprint; if the indentation stays, the proofing process has been successful.If it isn’t filled out right away, it will take additional time.The process of freezing pizza dough is straightforward, but the process of proving the dough after thawing is time-consuming.Storing pizza dough in the refrigerator is obviously more convenient, and you now understand how to properly store pizza dough.

Now or Later Pizza Crust

1. To make the dough, combine the following ingredients: Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. For 2 minutes, using the beater blade of your electric mixer, whip the ingredients at a high speed for 2 minutes. Toss the dough into the mixer with the dough hook and knead for 7 minutes, or until the dough is smooth and rather soft. You may also use a bread machine set on the dough cycle to produce the dough. To create the dough by hand, combine the ingredients and let it aside for approximately 30 minutes, covered. This will allow the flour to absorb the water, which will make the kneading process simpler.
2. Allow the dough to rise for 45 minutes, covered, before refrigerating it for 4 hours (or up to 36 hours). This will allow the taste of the crust to develop more fully. In the fridge, the cake will continue to rise, so make sure you use an appropriately sized baking dish.
3. Using a knife, cut the dough in two. To make a thick, Sicilian-style pizza, keep the dough in one piece and flatten it into a half-sheet pan (18″ x 13″) that has been rimmed.
4. One piece of dough at a moment, take it up and gently stretch it into an oval shape using gravity to help you along the way. As the dough stretches, move your hands around the perimeter of the dough to give it a more round shape. Having put the dough into its approximate shape, transfer it to a piece of parchment paper to complete the shaping. Make a 12-inch thin-crust pizza by using a 12-inch pizza pan ″the shape of a circle or an oval Make a 9-inch pie dough for thick-crust pie ″roundabout.
6. Cover the dough with plastic wrap and set it aside while you preheat your oven to 450°F. Allow your pizza to rest/rise for 60 minutes before baking it for the thickest crust possible.
7. After around 30 minutes, use a large spatula or pizza peel to transfer the pizzas and paper to your heated oven stone
8. alternatively, lay the pizzas and parchment on a baking sheet and set the baking sheet on the middle shelf of your oven.
9. For a thinner, bigger crust, bake for 6 minutes at 350°F
10. for a smaller, thicker crust, bake for up to 8 minutes at 400°F. Remove the baking sheet from the oven.
11. If you want to eat your pizza right away, top it with your favorite toppings and bake it for an additional 8 minutes on an upper rack of the oven (not on the stone) until the crust is golden brown and the filling is bubbling.
12. If you want to serve the pizzas at a later time, remove the parchment paper, cool the untopped crusts completely before wrapping them tightly in plastic wrap and storing them at room temperature for 2 or 3 days. Put it in the fridge for up to 5 days or freeze it for up to 4 weeks.
13. When you’re ready to serve, take the crusts out of the refrigerator or freezer and set them aside. Bake at 450°F while the crusts are bringing to room temperature
14. frozen crusts should be taken out of the freezer and thawed earlier in the day
15. keep them in the bag but leave the bag open while they thaw. Top the crusts with your preferred fillings and bake them on a baking sheet lined with parchment paper or sprayed with cooking spray on the higher shelf of the oven. Bake for 8 to 10 minutes, or until the crust is golden brown and the filling is bubbling.

Tips from our Bakers

• Here are a few of our favorite topping combinations:
• *Garlic oil, sautéed wild mushrooms, goat cheese, and Parmesan cheese
• *chopped onions, mushrooms, pepperoni, cheddar, and marinara
• *garlic oil with shaved Brussels sprouts, pancetta and shallots
• *pesto with red onion, roasted red peppers, sweet Italian sausage, and mozzarella cheese
• *garlic oil with ricotta cheese, feta cheese, spinach, and Kalamata olives
• *gar
• Another method of baking is as follows: To save time, consider omitting the cheese from your pie crust during its initial bake time, rather than par-baking it. This causes the liquid from the sauce and toppings to evaporate, resulting in a concentration of taste in the dish. Melted cheese can function as a cover, enclosing moisture and causing the dough to become mushy rather than crisp. Removing the pizza from the oven once the edges have begun to brown and adding the cheese, then returning it to the oven to continue baking.
• If you use all-purpose flour for the semolina in the recipe, you should reduce the amount of water to 7/8 to 1 cup.

Make-Ahead Pizza Dough – Recipe

Produces 2 lb. of dough, which is sufficient for 8 cracker-thin crusts, 4 Neapolitan-style crusts, or 1 Sicilian-style crust plus 2 cracker-thin crusts or 1 Neapolitan-style crust (or a combination of the two). Using olive oil to keep the dough pliable, along with a pinch of sugar to induce browning and enhance the flavor. This recipe may easily be doubled or tripled.

Ingredients

• 3/4 cup lukewarm water (about 100°F)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 1/2 teaspoons dry yeast (fast-rising or active dry)
• 1 1/2 teaspoons sugar
• 19 oz. (4-1/4 cups) unbleached all-purpose flour

Preparation

• Fill a 3-quart bowl or a big, covered plastic food storage container halfway with water. Mix in the oil, salt, yeast, and sugar with a wooden spoon until well combined. Don’t be concerned about completely dissolving all of the ingredients
• simply whisk everything together thoroughly. Not only that, but don’t bother ″proofing″ the yeast because it shouldn’t fail if used before the expiration date
• Mix in the flour until the mixture is consistently wet. The dough will be quite moist, therefore no kneading will be required.
• Cover the bowl loosely with plastic wrap or partially cover the plastic container with plastic wrap (leave the lid open a crack to let gases escape). Allow the dough to rise for 2 hours at room temperature before using it. Within this time frame, the dough will have fully expanded and may even begin to collapse
• This dough will collapse on its own and then shrink as it cools in the refrigerator
• it will never recover its original height, and that’s fine
• do not punch it down.
• Refrigerate the dough for at least 3 hours, loosely covered, before using it.

• Preparation Suggestions The dough may be kept in the refrigerator for up to 2 weeks at room temperature.
• To prevent the dough from drying out on the surface after 2 days, wrap it securely in plastic wrap and place it back in the mixing bowl.
• You may also freeze the dough in 1/2-pound balls that have been well-wrapped for up to 3 weeks.
• Before using, allow the frozen food to thaw overnight in the refrigerator.
• Whole-wheat dough is another option.
• Using whole-wheat flour in place of unbleached all-purpose flour, and 2 tablespoons of water, make a loaf of bread that’s moist and delicious.

Variation on the cornmeal dough: 1 cup stone-ground yellow cornmeal can be substituted for the same amount of unbleached all-purpose flour, and 1 tablespoon extra olive oil can be added to the recipe.

Ingredient Spotlight

Reviews (18 reviews)

• Pearls2 | November 25, 2021 Thank you so much for making this recipe available. I really like the thin, crispy edges on the pizza dough that it produces. It’s going to be my go-to from now on!
• CindyJL | 05/17/2020 | CindyJL
• Lemonbri is a kind of citrus fruit. My dough is rather sticky, but it is not ″quite moist,″ as the recipe specifies, as it should be. How much additional water do you recommend I add? I don’t want to add too much to the conversation.
• Brittandra | March 11, 2019
• Do you have any advice for baking temperature?

Show More

Susan’s Cooking School-Pizza Dough FAQs

• I frequently receive questions regarding my pizza dough video/recipe, so I’ve compiled my responses here for your convenience.
• If you’re seeking for my simplest and most accessible pizza method and video, go no further than Pizza for Two, which I recently released.
• This recipe requires no special equipment, and it produces two individual-size pizzas, which are ideal for the novice cook who wants to experiment with different toppings and combinations.
• Please bear in mind that in order to be a great baker, it is frequently important to experiment.
• It’s possible that your ingredients and baking equipment are completely different from mine.
• The good news is that making pizza is not prohibitively costly, and the majority of the time, the outcomes of your experiments will be delectable.

Have fun with it and don’t be afraid to deviate from the recipe to suit your preferences.It is beneficial, however, to have a basic grasp of the components, their functions, and the procedures used in the manufacture of yeast dough.Greetings and Best Wishes for Baking!

Can I use all purpose flour instead of bread flour?

• When compared to all-purpose flour, bread flour contains a larger percentage of protein.
• It is this protein that, when coupled with water, creates gluten in the dough.
• Kneading helps to increase the production of gluten.
• This allows the dough to expand more easily and results in a chewier crust on the pizza.
• I choose King Arthur bread flour because it contains a high concentration of high-quality protein and is neither bleached or bromated.
• If you prefer to use all-purpose flour, you will often require less liquid in your recipe.

Instead of using 114 cups water in my pizza dough recipe, use 1 cup plus 2 teaspoons water instead.If the dough appears to be too dry, add a small amount of water at a time.It may be necessary to add extra flour, 1 tablespoon at a time, if the mixture is too moist.In my opinion, it is worthwhile to spend a little more money on high-quality flour.

A second alternative if bread flour is not readily accessible in your area is to fortify your flour with wheat gluten, which can be obtained in some grocery shops and online.It is referred to as ″Vital Wheat Gluten″ in some circles.Consider adjusting the amount of wheat gluten used in my pizza dough recipe from 1.5 pounds to 1-3 teaspoons per 1.5 pounds of flour.It is possible that you will need to add extra water.Note down the precise quantities you use so that you may make modifications the next time you prepare a batch of cookies.Don’t be frightened to try something new.

• Because the quality of flour (and water) can vary widely from area to region and nation to country, some experimentation may be required.

Why doesn’t my yeast get foamy or dough rise like yours does?

• It’s possible that your yeast isn’t fresh enough.
• This can be difficult to determine, since I have purchased yeast where the expiration date was good, but the yeast was contaminated with bacteria.
• Make an effort to source yeast from a new supplier, one with a larger turnover, if possible.
• While it’s possible that your yeast did not become frothy when combined with the warm water and sugar in Step one, it may still be alright.
• Occasionally, the reaction time is slow and/or the water is too chilly for the situation.
• It is entirely up to you whether or not you choose to take a chance on it!

Some of my pizza recipes, such as Pizza for Two, do not call for the yeast to be frothy at all; these are examples of such recipes.Instead, I simply wait a brief length of time to allow it to soften.Temperature can also be a source of difficulty for yeast development.Yeast, like humans, enjoys a warm environment.

The dough will take a long time to rise if it is kept in a chilly environment.It is possible to destroy your yeast if the water is too hot.To be safe, avoid using water that is hotter than 110 degrees Fahrenheit (43 degrees Celsius).The quality of the water might also be a concern.It is possible that your water has a high concentration of chlorine or other substances that impede yeast development.When I’m creating yeast dough, I’ll frequently use spring water.

• To eliminate chlorine from tap water, I’ve also had success by boiling it.
• Just make sure to allow it to cool to a warm temperature before using it so that the yeast does not become killed.
• Please keep in mind that using too much yeast will destroy your dough, even if it causes your dough to rise faster.
• I highly advise avoiding overindulging in yeast.

• A bad flavor and a dry texture are produced in yeast baked goods as a result of this.

What if I don’t have a pizza stone?

• I have a video and blog piece titled ″No Pizza Stone?″ that you may watch.
• This article, No Problem!, goes into great detail on the issue.
• An alternative to using a stone is to bake on an aluminum sheet pan that has been prepared in the oven.
• You can see this being done at the conclusion of my video on how to make pizza sauce.
• Another option is to preheat your oven to 400 degrees Fahrenheit.
• Place the spread out dough on a baking sheet that has been lubricated (I use extra virgin olive oil).

Lay down the toppings on top of the dough.To make a lighter pizza, cover lightly with a kitchen towel and allow the dough to rise a little longer (uncover before baking).Due to the thickness of the dough, the baking time may vary.It typically takes between 20 and 25 minutes.

When finished, the bottom should have a uniform layer of browning on it (check carefully, because the pizza will be very hot).

What is the weight of the finished dough?

It takes around 2 pounds and 7 ounces of uncooked pizza dough to complete this recipe. My recipe, which calls for 112 pounds of bread flour, will provide three 12 inch thin crust pizzas or two bigger ones if you choose a thicker crust (or several mini-pizzas).

Can the recipe be divided in half?

• Yes, however I frequently make the entire dish and then either freeze or chill the extra pizza to save time (s).
• Leftovers are one of my favorite things!
• You may alternatively bake one pizza and store the leftover dough in the refrigerator (see below).
• If you only want to create a little batch of dough, my Pizza for Two recipe makes a lot smaller volume of dough and is rather simple to put together.
• It just asks for a 2-3 minute kneading time, but you may knead it for a longer period of time if you want a more elastic dough, as I demonstrated in my original How to Make Pizza Dough tutorial.

Can I use a mixer to make the dough?

• For the preparation of pizza dough and other yeast doughs, a heavy-duty stand mixer fitted with a dough hook attachment is recommended.
• Stir the ingredients together for a few seconds to fully integrate the dough.
• (This may be accomplished using the dough hook, saving you the trouble of washing another tool.) Then, on speed two for 5-6 minutes or speed one for 10 minutes, mix until well combined.
• If your mixer sounds like it is straining, reduce the speed to a lower settin