Freezing pizza dough


Has anyone made dough ahead of time an froze it. If you have - what was your process? I'd like the convenience of having dough available when I want to make pizza.

Stephanie Prosser
posted 6 months ago

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I'd ball the dough up individually right after coming out from the mixer, than place it in foodsafe plastic bags and immediately freeze it.

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Mike K.
posted 6 months ago


thanks - have you done this? Did you see any difference in the frozen dough?

Stephanie Prosser
posted 6 months ago

The differences should be miniscule unless the dough isn't done right from the start. After thawing, treat the dough like you would your normal dough in regards to fermentation and you should be good to go.

- Mike   6 months ago


I made the dough, proved it, then rolled it into base-shapes. Then placed greaseproof paper between each one and rolled them. I could tell quite a difference so wouldn’t do it again but may try the freeze-at-ball-stage.

Darren Williams
posted 5 months ago


I've froze it a couple times very little difference. I've used Tupperware containers, it comes out fairly easy. I've thawed like it said in the book by putting it in the fridge the night before and forgot once and had to put it straight on the counter; both results are very satisfactory.

Steve J.
posted 5 months ago


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