How to Make and Freeze Homemade Pizza Dough
Enjoy fresh, preservative-free crusts on demand for effortless weeknight meals.
If you love pizza night but always rely on store-bought dough, you’ll be amazed how easy and rewarding it is to make your own from scratch. Not only is homemade pizza dough cost-effective and flavorful, but you can also prepare extra batches to keep in the freezer for quick, delicious meals anytime. This guide will show you exactly how to mix, knead, rise, portion, and freeze pizza dough—and how to bake it to golden, bubbly perfection.
Why Make Your Own Pizza Dough?
Homemade pizza dough offers fresh flavor, incredible texture, and saves you money (store-bought dough is surprisingly expensive for what you get). Plus, making your own lets you control exactly what goes in—no preservatives or unwanted additives—and tailor the dough to your tastes and pizza cravings.
- Better flavor and texture than most store-bought doughs
- Cost savings: Four homemade dough balls often cost less than one store-bought package
- Freezes beautifully for meal prep and convenience
- Endlessly customizable (thick or thin crust, add-ins, different flours)
Ingredients and Equipment
All you need are pantry basics and a little time. Here’s what you’ll need to start:
| Ingredient | Amount |
|---|---|
| Warm water | 1.5 cups (about 110ºF) |
| Active dry yeast | 2¼ tsp (1 packet) |
| Sugar | 1 tablespoon |
| Bread flour | 4 cups (can substitute all-purpose flour) |
| Olive oil | ⅓ cup |
| Kosher salt | 1 teaspoon |
Special Equipment:
- Stand mixer with dough hook (optional, but easiest)
- Mixing bowls
- Plastic wrap or kitchen towel
- Parchment or wax paper for freezing
- Large resealable freezer bags
- Pizza stone or baking sheet for baking
Step-by-Step Guide: Making Pizza Dough
1. Activate the Yeast
Combine warm water, active dry yeast, and sugar in the bowl of your stand mixer (or a large mixing bowl if kneading by hand). Let this sit for 10 minutes until the mixture looks foamy and bubbly—this means your yeast is alive and ready to work.
2. Mix the Dough
Add the bread flour (or all-purpose flour), olive oil, and salt to the yeast mixture. Stir until the dough just comes together. If using a stand mixer, fit with a dough hook and knead on medium-low speed for about 10 minutes until the dough is smooth and elastic. If mixing by hand, turn the dough onto a floured surface and knead for about 10–12 minutes until smooth and stretchy.
3. Let the Dough Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel. Let rise for about 30 minutes, or until the dough has doubled in size. Warmer kitchens may need less time—cooler rooms may take longer. A well-risen dough will be soft and slightly sticky, with visible web-like strands if you stretch it.
4. Divide and Shape
Once doubled, turn the dough onto a lightly floured surface. Use a knife or bench scraper to divide into four equal pieces (for four 10- to 12-inch pizzas). Roll each piece into a smooth ball by tucking the dough underneath itself.
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Freezing Pizza Dough
5. Prepare for Freezing
- Wrap each dough ball in a small piece of parchment or wax paper, especially if storing multiple balls in one bag to prevent sticking.
- Place wrapped dough balls into large resealable freezer bags. Remove as much air as possible before sealing.
- Label bags with the date; dough can be frozen for up to 3 months for best quality.
6. Thawing Pizza Dough
To use frozen pizza dough, plan ahead:
- Remove one dough ball per pizza needed from the freezer.
- Place the dough (still in its bag or covered) in the refrigerator the night before—or at least 8–12 hours before you plan to bake.
- For a quicker thaw, dough can be left at room temperature (in its bag) for 1–3 hours, but the texture is best with a slower fridge thaw.
- Once thawed, let the dough sit at room temperature for 30 minutes before shaping to make it easier to stretch and less likely to spring back.
Baking Pizza Dough to Perfection
7. Shaping and Prepping the Dough
- On a floured surface, gently pat or stretch the dough from the center outward, letting gravity help form a circle or oval.
- Avoid using a rolling pin for thin, airy crust—fingers are best for preserving air bubbles and texture.
- If dough resists, let it rest for a few minutes and try again. Relaxed dough stretches more easily.
8. Baking Techniques
- Preheat your oven to 500°F (260°C) at least 30 minutes (use a pizza stone for best results).
- Place shaped dough on a pizza peel (or rimless baking sheet) dusted with flour or cornmeal.
- Add your favorite sauce, cheese, and toppings.
- Transfer to the hot stone or baking sheet. Bake for 10 to 15 minutes until the crust is golden and crispy and cheese is bubbling.
- Cool for a minute, slice, and enjoy!
Tips for the Best Homemade Pizza Dough
- Use bread flour for a chewier, more elastic dough; all-purpose flour yields a softer crust.
- Proof yeast with warm (not hot) water, ideally 105-110°F, to help it activate without killing it.
- Knead thoroughly until dough is smooth and slightly tacky. Under-kneaded dough won’t rise well.
- For more flavor, let dough rise in the fridge overnight (slow fermentation).
- Batch prep: Double or triple the recipe and freeze extra balls for future pizza nights.
- If dough tears when shaping, pinch it back together and rest a few more minutes before continuing.
Common Questions About Pizza Dough
Q: Can I use whole wheat flour or gluten-free flour?
A: Yes, you can substitute up to half the flour with whole wheat for a nuttier flavor and more fiber. Using gluten-free blends works too, but texture differs. You may need to add a bit more water and use a binding agent like xanthan gum for gluten-free versions.
Q: How long can I freeze pizza dough?
A: Pizza dough is best used within 3 months of freezing for peak texture and flavor, though it can last longer if well wrapped.
Q: Can I refrigerate dough instead of freezing?
A: Yes, pizza dough can be refrigerated in a covered bowl for up to 3 days. Let come to room temperature before shaping and baking.
Q: My pizza dough won’t rise. What went wrong?
A: Most likely, the yeast was old or the water was too hot/cold. Always check expiration dates and use water at 105–110ºF. Also, be sure the dough is rising in a warm spot, away from drafts.
Q: How should I store leftover baked pizza?
A: Cool slices, then store in an airtight container in the fridge for up to 4 days. Reheat on the oven rack at 350ºF for 8–10 minutes to refresh crispiness.
Troubleshooting: Tips & Fixes
- Dough too sticky? Add a tablespoon of flour at a time until manageable, but avoid adding too much or dough will be tough.
- Dough too dry? Drizzle in a teaspoon or two of warm water and knead until just moist enough.
- Not rising? Try moving to a warmer spot or placing the bowl over a pot of warm (not hot) water.
- Hard to shape? Allow dough to rest for 10-15 minutes so gluten relaxes and becomes more pliable.
Delicious Ways to Top Your Pizza
- Classic Margherita: tomato sauce, mozzarella, fresh basil
- Pepperoni and fresh mozzarella with oregano
- Vegetable supreme: mushrooms, peppers, onions, olives
- BBQ chicken, red onion, smoked gouda
- White pizza: ricotta, garlic, mozzarella, spinach
- Grilled shrimp, Alfredo sauce, and arugula
How to Reheat Pizza for Crispy, Cheesy Leftovers
To revive leftover pizza, reheat slices directly on the oven rack at 375°F for 7–10 minutes, or on a hot skillet for a couple of minutes until the crust crisps and cheese is melty.
Related Kitchen Tips
- Batch prep pizza dough on the weekend and freeze for fast weeknight dinners.
- Make mini dough balls for individual pizzas—great for kids and parties.
- Try adding fresh or dried herbs (like oregano or basil) to the dough for extra flavor.
- Freeze flat rounds of dough for quick-cooking thin crusts.
- Use dough to make cheesy breadsticks or calzones, too.
Summary
Making and freezing pizza dough is a smart way to enjoy fresh, homemade pizza anytime you want it. With just a few pantry ingredients, a bit of kneading, and some simple freezer-friendly steps, you’ll always be prepared for pizza night. Experiment with toppings, crust thickness, and enjoy the unbeatable flavor of pizza made entirely from scratch.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a87633/how-to-make-and-freeze-pizza-dough/
- https://thenoshery.com/pioneer-womans-pizza-crust/
- https://www.youtube.com/watch?v=9ubEs_P9OPM
- https://www.thepioneerwoman.com/food-cooking/recipes/a36080815/basic-pizza-dough-recipe/
- https://uncustomaryhousewife.com/2017/08/02/pioneer-woman-pizza-crust/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11366/my-favorite-pizza/
- https://www.youtube.com/watch?v=AKVV4mwuXNE
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