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. Then launch it onto a ripping hot Baking Steel and prepare to be amazed.
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! I've been freezing dough since the early days of Baking Steel, and after hundreds of tests, and thousands of pies I can tell you it works beautifully. Freezing pizza dough means you can make one big batch on a Sunday and have pizza-ready dough in your freezer for weeks. No more scrambling to mix dough when the craving hits on a Tuesday night.
In this guide, I'm going to walk you through my exact method, the same one I teach in our free pizza classes, for freezing and thawing pizza dough so it bakes up just as beautifully as fresh on your Baking Steel. 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, the original steel surface for home pizza baking that started as a Kickstarter project and changed the way hundreds of thousands of people make pizza at home. After years of chasing the perfect crust and being frustrated by pizza stones that cracked and couldn't hold heat, Andris engineered a solution: a slab of American-made steel that conducts heat like a professional pizza oven. Today, Baking Steel is the go-to tool for serious home pizza makers, and Andris has taught thousands of students through his online classes how to make pizzeria-quality pies in their own kitchens. He believes the best pizza you'll ever eat is the one you make yourself, with the right dough, the right technique, and the right steel under it.
When to Freeze Pizza Dough: Before or After It Rises?
This is the million-dollar question, and I've tested it both ways more times than I can count. 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 during that long ferment and makes the process from freezer to oven much faster. I've done side-by-side bakes on our Baking Steel, frozen-after-rise vs. frozen-before-rise, and the difference in flavor and oven spring is real.
Step-by-Step: How to Freeze Pizza Dough The Right Way
This is the exact process I use at home. Nothing fancy, just smart technique that protects your dough so it performs when it's go time.
- Complete Bulk Fermentation: Let your dough complete its first rise until it's airy and has doubled in size. If you're using our famous 72-hour dough recipe, this is when all that slow-fermented flavor has fully developed. That's the good stuff, don't skip it.
- Portion into Dough Balls: Divide your dough into individual pizza-sized balls (I usually go 250-280g for a standard pie on the Baking Steel). 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. I'm talking snug, like you're tucking it in for a long winter nap.
- 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. I designed these containers specifically for dough storage, they stack perfectly in the fridge or freezer and keep everything organized.
- 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. Trust me, I've learned this the hard way so you don't have to.
- 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. This gentle thaw wakes the yeast up gradually without stressing the gluten.
- 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. Here's where the steel really earns its keep, because it holds and transfers heat so much better than a stone, your frozen-then-thawed dough gets that instant blast of bottom heat it needs. You'll get the same crispy, charred, bubbly crust you'd get from fresh dough. I've served both side by side to guests and nobody can tell the difference.
Pro Tip from the Baking Steel Kitchen: Preheat your Baking Steel for a full hour at your oven's max temperature (usually 500-550°F). That stored heat is what gives you pizzeria-level results with frozen dough. A pizza stone can't recover heat fast enough, steel can. That's the whole reason I invented this thing.
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. I've pushed it to 60 days and it's still okay, but 45 is the sweet spot.
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 one of our dough containers. 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. That said, if you've never tried making your own dough, our 72-hour recipe will ruin store-bought for you forever — in the best way possible.
Does frozen dough work on a Baking Steel?
Absolutely — that's the beauty of it. The Baking Steel's heat conductivity means your thawed dough gets an aggressive, even bake from the bottom up. You won't sacrifice any crust quality. I freeze dough specifically because I know my Steel will bring it back to life.
Final Thoughts
Freezing dough is one of the best skills you can learn to make amazing pizza a regular part of your life, not just a weekend project. I started Baking Steel because I believed everyone deserves to make incredible pizza at home, and this technique is a huge part of making that realistic for busy people. 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 pie off your Baking Steel on a busy weeknight. That's the dream, and it's easier than you think.
Got questions? Come hang with us in our free online pizza classes, I'd love to help you dial this in.
