The Short Answer: Yes, you can absolutely freeze pizza dough! For best results, freeze it right after balling, store for up to 45 days then thaw in the fridge for 24 hours and let it rest at room temp for 3-4 hours before baking.
I get this question all the time in my pizza classes: "Andris, can I freeze my 72-hour dough?" The answer is a huge YES! Freezing pizza dough is a total game-changer. It means you can make a big batch of your favorite dough and always have it ready for an impromptu pizza night. No more last-minute dough-making stress!
In this guide, I’m going to walk you through my exact method for freezing and thawing pizza dough so it bakes up just as beautifully as fresh. We’ll cover the biggest question of all: should you freeze it before or after it rises? Let’s get into it.
About the Author
Andris Lagsdin is the founder and inventor of Baking Steel. After years of chasing the perfect homemade pizza, he created the Baking Steel to bring the power of a professional pizza oven into home kitchens. He’s obsessed with helping people make incredible food and believes that with the right tools and techniques, anyone can become a legend in their own kitchen.
When to Freeze Pizza Dough: Before or After It Rises?
This is the million-dollar question. The truth is, you can do either, but I have a strong preference. Here’s my breakdown:
| Method | Pros | Cons |
|---|---|---|
| Freeze After Rising (My Preferred Method) | ✓ Best flavor development ✓ Easiest to handle ✓ Ready to bake faster after thawing |
✗ Takes up more freezer space |
| Freeze Before Rising | ✓ Saves freezer space | ✗ Less flavor development ✗ Requires a full proofing session after thawing |
My recommendation: Always freeze your dough after the bulk fermentation (the first rise) and after you’ve portioned it into balls. This locks in all the amazing flavor you’ve developed and makes the process from freezer to oven much faster.
Step-by-Step: How to Freeze Pizza Dough The Right Way
- Complete Bulk Fermentation: Let your dough complete its first rise until it’s airy and has doubled in size. This is where the flavor magic happens.
- Portion into Dough Balls: Divide your dough into individual pizza-sized balls. This is key for easy thawing and handling later. Check out my guide on how to make perfect dough balls.
- Lightly Oil Each Ball: A light coating of olive oil prevents the dough from drying out and forming a skin in the freezer.
- Wrap Tightly: This is the most important step! Wrap each dough ball tightly in plastic wrap. You want zero air exposure to prevent freezer burn.
- Store in a Container or Bag: For extra protection, place the wrapped dough balls into a freezer-safe bag or one of our stackable dough containers.
- Label and Freeze: Label the container with the date. The dough will keep beautifully for up to 45 days.
How to Thaw Frozen Pizza Dough for Perfect Results
Patience is your best friend here. Rushing the thaw will shock the yeast and ruin your crust.
- Fridge Thaw (24 Hours): Transfer the frozen dough ball (still wrapped) from the freezer to the fridge. Let it thaw slowly for about 24 hours.
- Room Temp Proof (2-4 Hours): After 24 hours in the fridge, place the dough on your counter. Let it come to room temperature and finish its final proof for 3-4 hours, or until it’s soft, airy, and easy to stretch.
- Stretch, Top, and Bake: Once the dough is ready, it’s pizza time! Stretch it out, add your favorite toppings, and launch it onto your preheated Baking Steel.
FAQ: Your Top Questions About Freezing Dough
Does freezing kill the yeast?
No, it just makes it dormant. A slow thaw is the key to waking it back up gently. If you’re worried, you can add a tiny bit more yeast (about 1.5x) to your initial recipe if you know you’ll be freezing it.
How long can I freeze pizza dough?
For best results, use it within 45 days. After that, you might start to see some degradation in texture and flavor due to freezer burn.
Can I refreeze thawed pizza dough?
I wouldn’t recommend it. Refreezing can damage the yeast and gluten structure, leading to a dense, flat crust. It’s best to bake it or toss it.
What’s the best way to store it in the freezer?
Tightly wrapped in plastic, with a second layer of protection like a freezer bag or a good container. Air is the enemy!
Can I freeze store-bought pizza dough?
Yes! The same rules apply. If it comes in a bag, I still recommend wrapping it tightly in plastic wrap for extra protection before freezing.
Final Thoughts
Freezing dough is one of the best skills you can learn to make amazing pizza a regular part of your life. Make a big batch of our 72-hour dough this weekend, freeze a few balls, and thank yourself later when you’re pulling a perfect pizza out of the oven on a busy weeknight.
