Simple Freezer Pizza Dough: Everything You Need to Know!

This simple and delicious freezer pizza dough recipe is very beginner friendly! It is easily made from staple pantry ingredients, making it convenient for pizza night. It can be used to prep ahead of time and then stored in the freezer for later use.

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Quick Recipe Snapshot

TOTAL TIME: This pizza dough is FAST. You’ll need a little over an hour, start to finish.
YIELD: 1 large pizza or two smaller pizzas.
FREEZER FRIENDLY: This pizza dough freezes super well. I love to make it in advance for busy weeknights! See notes below for freezing instructions.
BEST SERVED: Hot from the oven, baby!

How to Make Freezer Pizza Dough

1. Begin by activating the yeast using warm water and sugar. Make sure the water is warm, around 105-110 degrees (I like to use a food thermometer to easily check the temperature). Cold water will not activate the yeast. Let the yeast mixture sit in the bowl for a few minutes while you prepare the other ingredients.
2. Once the yeast has bloomed, add in the flour, oil, and salt to the bowl of a stand mixer fitted with a dough hook attachment or a large mixing bowl. I recommend adding the flour in slowly, about 1/2 cup to 1 cup at a time.
3. Mix the wet and dry ingredients together until it forms a ball of dough, kneading for 5 minutes.
4. If the dough becomes too sticky during the kneading process, sprinkle 1 tablespoon of flour at a time onto the dough until it comes together, but is still soft and just slightly tacky. Try not to add more flour than you need because you do not want a dry dough!
5. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, it is ready to rise!
6. If using immediately, place the pizza dough into a well oiled bowl and cover with plastic wrap or a tea towel. Store it on the kitchen counter to rise for 30 mins to an hour before prepping it to bake.

Steps to Baking Freezer Pizza Dough

1. Preheat oven to 450 degrees.
2. Punch down the dough to release any air bubbles.
3. Divide the dough in half if making 2 pizzas. Gently flatten each dough ball into a disk.
4. Now, you can choose to roll out the pizza onto a floured surface, or directly on the pizza pan. Either will work.
5. Using a rolling pin, roll the pizza dough into a large circle, about 1/2 inch thick. Note: If you don’t have a pizza pan, use a regular cookie sheet. Grease it with olive oil and sprinkle lightly with cornmeal, and then press the dough into whatever shape that will fit.
6. Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Add your favorite pizza sauce and toppings and bake for 13-15 minutes or until the crust is golden brown.
7. Slice hot pizza and serve immediately. Yum!
8. Cover leftover pizza tightly and store in the fridge to reheat later. I have stored baked pizza slices in the freezer for later use for around 3 months.

How to Freeze Pizza Dough

1. Lightly coat all sides of the dough with nonstick spray or olive oil (I typically use olive oil or avocado oil spray). Place the dough into individual Ziploc bag(s) and seal tightly, squeezing out all the air to prevent freezer burn. Freeze for up to 3 months.
2. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight.
3. When ready to make pizza, remove the dough from the refrigerator and allow to come to room temperature and rise for 30 minutes to 1 hour on the counter.
4. Preheat the oven and continue with the above outlined steps to baking the dough.

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Easy Freezer Pizza Dough

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Rachael
• Total Time: 1 hour 15 minutes
• Yield: 2 8 inch pizza crusts or 1 large 16 inch pizza 1x

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Description

This simple and delicious freezer pizza dough recipe is very beginner friendly! It is easily made from staple pantry ingredients, making it convenient for pizza night. It can be used to prep ahead of time and then stored in the freezer for later use.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups warm water (around 105–110 degrees Fahrenheit)
• 2 cups all purpose flour
• 1 1/2 cups bread flour
• 2 1/4 tsp yeast (or 1 packet instant yeast)
• 1 tbsp sugar
• 2 tbsp oil (I like avocado or olive oil)
• 1 tsp salt
• Cornmeal and flour (for dusting)

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Instructions

1. Begin preparing the dough by activating the yeast. In the bowl of a stand mixer fitted with a dough hook attachment, add the warm water, yeast, and sugar. Make sure the water is warm, around 105-110 degrees. Cold water will not activate the yeast. Let the yeast mixture sit in the bowl for a few minutes while you prepare the other ingredients.
2. Once the yeast has bloomed, add in the flour, oil, and salt to the bowl.
3. I recommend adding the flour in slowly, about 1/2 cup to 1 cup at a time.
4. Mix the wet and dry ingredients together until it forms a ball of dough, kneading for 5 minutes.
5. If the dough becomes too sticky during the kneading process, sprinkle 1 tablespoon of flour at a time onto the dough until it comes together, but is still soft and just slightly tacky. Try not to add more flour than you need because you do not want a dry dough!
6. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, it is ready to rise!
7. If using immediately, place the pizza dough into a well oiled bowl and cover with plastic wrap or a tea towel. Store it on the kitchen counter to rise for 30 mins to an hour before prepping it to bake.
8. Preheat oven to 450 degrees. Punch down the dough to release any air bubbles.
9. Divide the dough in half if making 2 pizzas. Gently flatten each dough ball into a disk.
10. You can choose to roll out the pizza onto a floured surface, or directly on the pizza pan. Either will work!
11. Using a rolling pin, roll the pizza dough into a 12 inch circle, about 1/2 inch thick.
    Note: If you don’t have a pizza pan, use a regular cookie sheet. Grease it with olive oil and sprinkle lightly with cornmeal, and then press the dough into whatever shape that will fit.
12. Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Add your favorite pizza sauce and toppings and bake for 13-15 minutes or until the crust is golden brown.
13. Slice hot pizza and serve immediately. Yum!

Notes

• Pizza Crust: Rolling the dough to 1/2 inch thick will yield a typical thick pizza crust. If you prefer a crispy, thin-crust pizza, roll it out even thinner.
• Make sure the oven is HOT before placing the pizza in to cook. This helps ensure a nice crust.
• Mixing the Dough: If you don’t own a stand mixer with a dough hook, you can make the dough in a regular mixing bowl and stir together using a wooden spoon, and knead the dough using your hands. Check out this how-to video for how to knead pizza dough yourself.
• This recipe can easily be doubled! You could easily bake half of the dough and then freeze the other half for later use.
• Make Ahead Instructions: This pizza dough can be made up to a day in advance and stored in the fridge until ready to rise and bake.
• Storage: Cover leftover pizza tightly and store in the fridge to reheat later. I have stored baked pizza slices in the freezer for later use for around 3 months.
• Freezing Instructions: Lightly coat all sides of the dough with nonstick spray or olive oil, and place into individual Ziploc bag(s) and seal tightly, squeezing out all the air to prevent freezer burn. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. Once ready to bake, remove the dough from the refrigerator and allow to come to room temperature and rise for 30 minutes to 1 hour on the counter. Bake as instructed.

• Prep Time: 1 hour
• Cook Time: 15 minutes

Nutrition

• Calories: 359
• Sugar: 2
• Sodium: 300
• Fat: 5
• Carbohydrates: 68
• Fiber: 3
• Protein: 10

If you loved this recipe for easy freezer pizza dough, make sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.

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Rachael