Freezing pizza dough is a game-changer for home pizza makers. Whether you're prepping ahead for a busy week or just want to have amazing dough always ready to go, learning how to freeze and thaw pizza dough the right way ensures you never sacrifice quality or flavor.
Can You Freeze Pizza Dough?
Yes—you can absolutely freeze pizza dough, and it works beautifully. When done right, frozen dough can taste just as incredible as fresh. In fact, we freeze our dough often, especially after the bulk fermentation stage. It’s a great way to stay ahead of your pizza cravings without compromising the final result.
When Should You Freeze Pizza Dough?
The best time to freeze your dough is right after bulk fermentation and immediately after balling. At this point, the dough has developed flavor and structure, and shaping it into balls before freezing makes for an easier thaw and bake later on.
Shaping the dough into balls before freezing makes thawing easier and sets you up for success. As it thaws, the dough will naturally begin its final proof, so it’s ready to bake when you are.
Pro Tip:
If you know in advance that you’ll be freezing your dough, consider adding about double the yeast to the recipe. This helps ensure a strong rise later on, since some yeast cells may become less active during freezing.
How to Freeze Pizza Dough (Step-by-Step)
Here’s our tried-and-true method:
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Finish bulk fermentation (the dough should be airy and expanded).
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Lightly oil each dough ball and place into a freezer-safe container or zip bag.
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Label and date your containers for easy tracking.
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Freeze for up to 3 months.
We like using our BPA-free dough containers for this step. They stack well, seal tight, and make the thawing process super smooth.
How to Thaw Frozen Pizza Dough
Patience is key. Here’s how to do it right:
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Transfer from freezer to fridge 24 hours before baking.
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After the dough thaws in the fridge, let it sit at room temperature for 2–4 hours.
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Once it’s soft, relaxed, and airy—it’s ready to be stretched and baked.
If you froze the dough after bulk fermentation but before balling, you’ll need to ball it once thawed, then let it rise at room temp until puffy and ready to go.
What Happens to Yeast When You Freeze Dough?
Yeast slows way down in the freezer, and while it doesn't die completely, its activity can drop off. That’s why we recommend bumping up the yeast a bit if you know you’re freezing from the start. This helps ensure a strong final proof and good oven spring when you're ready to bake.
Final Thoughts
Freezing dough gives you total flexibility. Make a big batch of our 72-hour dough, freeze part of it, and you’ll always be just a thaw away from your next great pizza night.
Want that perfect crust every time?
Shop the Original Baking Steel
Freezing dough gives you total flexibility. Make a big batch of our 72-hour dough, freeze part of it, and you’ll always be just a thaw away from your next great pizza night.
Our Go-To Tools for Freezing and Baking
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Dough Container: Stackable and perfect for freezing or fermenting.
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Original Baking Steel: Delivers that crisp, blistered crust at home
Ready to bake whenever you are.
Stock up on dough, freeze with confidence, and get that perfect pizza any night of the week.
