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How to Freeze Pizza Dough

Pizza dough
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Here’s how to make and freeze pizza dough with the perfect chewy texture—every time. For the best possible pizza dough texture, we recommend baking it on this pizza stone.

Ingredients

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  • 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
  • 8 grams instant or active dry yeast (2 teaspoons)
  • 7 grams kosher salt (1 teaspoon)
  • 338 grams warm water (1 ¼ cups + 3 tablespoons)
  • 13 grams olive oil (1 tablespoon)

Instructions

  1. Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
  2. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
  4. The dough can be used immediately or frozen (go to Step 5). However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. The day of making the pizza, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
  5. To freeze the pizza dough, place each boule in a sealable plastic bag. Suck out the extra air with a straw, then seal the bag. Write the date of making the dough on the outside of the bag with permanent marker. Freeze for up to 3 months.
  6. To defrost pizza dough, remove the dough from the freezer and place it in the refrigerator for 24 hours before using. The day of making the pizza, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.

Find it online: https://www.acouplecooks.com/can-you-freeze-pizza-dough/