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.
Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Freezer Pizza Dough
- 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.
- 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.
- Mix the wet and dry ingredients together until it forms a ball of dough, kneading for 5 minutes.
- 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!
- 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!
- 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.
Rachael’s Top Tip!
To determine if your dough is ready to rise, you can perform what is called the “windowpane” test. Tear of a small piece of dough and hold it up to a window, gently stretching it. If you are able to see light come through the dough without it tearing, its ready to go. If not, it needs to be kneaded a little further.
Handy tip: Prepare Ahead!
Sometimes, if I’m making the dough early in the day for dinner later, or to eat the following day, I will pop it into the fridge and let the dough rise in there. I find it still rises just fine in the fridge, and sometimes I even prefer to let it do its thing in the fridge for awhile. I think it provides even better texture.
Steps to Baking Freezer Pizza Dough
- Preheat oven to 450 degrees.
- Punch down the dough to release any air bubbles.
- Divide the dough in half if making 2 pizzas. Gently flatten each dough ball into a disk.
- Now, you can choose to roll out the pizza onto a floured surface, or directly on the pizza pan. Either will work.
- 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.
- 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.
- Slice hot pizza and serve immediately. Yum!
- 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
- 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.
- To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight.
- 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.
- Preheat the oven and continue with the above outlined steps to baking the dough.
Be sure to label and date your freezer bags so you know how long its been stored!
Quick Tips for Success
- If you love this recipe for freezer pizza dough, you may also want to try sourdough pizza crust!
- There are many different brands of active dry yeast you can use. I like Red Star Active Dry Yeast. I have also used Bob’s Red Mill. If you don’t have or don’t want to use active dry yeast, a packet of instant yeast will also work!
- You can substitute the bread flour for regular all purpose in this recipe. I just like the texture the bread flour brings to 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.
- 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.
Shop Recommended Tools
Disclaimer: This post contains affiliate links, meaning I make a small commission off of them with no extra cost to you. Read my full disclosure policy here.
More Great Recipes
Check out these reader favorites, straight from my log cabin kitchen!
grab the list of scratch kitchen essentials
when you join the newsletter!
Pin it For Later!
Yield: 2 8 inch pizza crusts or 1 large 16 inch pizza
Easy Freezer Pizza Dough
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.
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 hour 15 minutes
Ingredients
- 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
Instructions
- 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.
- Once the yeast has bloomed, add in the flour, oil, and salt to the bowl.
- I recommend adding the flour in slowly, about 1/2 cup to 1 cup at a time.
- Mix the wet and dry ingredients together until it forms a ball of dough, kneading for 5 minutes.
- 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!
- 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!
- 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.
- Preheat oven to 450 degrees. Punch down the dough to release any air bubbles.
- Divide the dough in half if making 2 pizzas. Gently flatten each dough ball into a disk.
- You can choose to roll out the pizza onto a floured surface, or directly on the pizza pan. Either will work!
- 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.
- 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.
- Slice hot pizza and serve immediately. Yum!
- 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.
- To freeze the dough, 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.
- To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight.
- 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.
- Preheat the oven and continue with the above outlined steps to bake the dough.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 300mgCarbohydrates: 68gFiber: 3gSugar: 2gProtein: 10g
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.
Also, if you want even more Our Handcrafted Home, feel free to join our Facebook community! We would love to have you join in on the fun.
