Easy freezable homemade pizza dough
Homemade pizza is a customizable option that can also be fast. Make several crusts at once and freeze some for quick dinners later.
What is the best flour for making homemade pizza dough?
The good news is that almost any flour will work in my recipe, including:
- All purpose flour
- Bread flour
- Fresh-milled flour
Which yeast should I use for my pizza dough?
This recipe works best with active dry yeast, available at pretty much any grocery store. You can buy packets, jars or bags. If you buy in bulk, keep a smaller amount in your refrigerator and freeze the rest.
How do I freeze and thaw homemade pizza dough?
- Freezing: To freeze the pizza dough, separate the dough into portions (2 for large pizzas, 4 for personal pizzas) prior to letting it raise. Place the portions in a freezer safe container or bag, leaving room for expansion to double the size. You may not be able to remove the dough from the container while frozen, so you want to leave room for the dough to raise as it thaws.
- Thawing: I prefer to place the frozen dough in the refrigerator for a day or two, and then place the thawed dough in a glass or stainless bowl covered with plastic wrap to raise on the counter about 6-8 hours before I want to use it. Alternately, place the frozen dough on the counter to thaw and raise – allow at least 12 hours.
What you need to prepare homemade pizza dough
To prepare the dough:
- Stand mixer with dough hook (this is the model I have used for a decade)
- Measuring cups
- Measuring spoons
To bake the pizza:
- rolling pin
- pastry mat
- baking stone
- pizza dough docker (or just a fork)
- parchment paper
Pizza dough ingredients
- 4 to 4.5 cups flour
- 1.5 tsp salt
- 2.25 tsp active dry yeast (or one individual packet)
- 1 tbsp olive oil
- 1.75 cups water
Step-by-step instructions
To make the pizza dough:
Measure out 1/4 cup of water in a 2-cup measuring cup and heat to about 110 degrees. Add the yeast and mix. The temperature is important – it must be warm enough to activate the yeast but not so hot as to kill it.
Add 2 cups of flour, the salt and olive oil to the mixing bowl.
Add 1.5 cups of room temperature water to the yeast mixture, bringing the measuring cup up to the 1.75 cup mark. Pour the water and yeast mixture into the mixing bowl with the flour.
Mix for 5 minutes using the dough hook.
Add 2 more cups of flour and mix until combined. The dough should pull away from the sides and not be very sticky to the touch. If not, add up to another half cup of flour.
To use the dough now (or when thawed) see instructions below for making and baking the pizza.
To freeze the pizza dough, divide it in half for large pizzas or in four for personal pizzas. Place each portion in a freezer safe container or bag. Use a container large enough for the dough to double when thawed. Place in the freezer for up to 2 months.
To thaw, remove the dough from freezer and place in the refrigerator for at least 1 day. Place on the counter in a glass or stainless bowl covered with plastic wrap until doubled, roughly 6-8 hours.
To make and bake the pizza:
Place a baking stone in the oven. Preheat the oven to 500 degrees; this pizza bakes best at a high temperature.
This recipe makes two large pizzas or four personal pizzas. Portion the dough into the size you prefer, and roll out each portion on the pastry mat using the rolling pin. Place the rolled out pizza on a piece of parchment paper.
Using the pizza dough docker or a fork, poke holes in the dough to prevent air bubbles from forming.
Add toppings according to your preference. We like to start with some garlic powder and olive oil, then pizza sauce followed by toppings like sausage, pepperoni, olives and peppers. Top it off with mozzarella cheese.
Transfer the dough with the parchment paper to the hot baking stone and place in the hot oven. Bake for 7 minutes or until crust is golden. Enjoy!
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Pizza Dough
Make homemade freezer-friendly pizza dough for a healthier version of your favorite pizza.
Ingredients
- 4 to 4.5 cups of flour
- 1.5 tsp salt
- 1 tbsp olive oil
- 2.25 tsp active dry yeast (or one packet)
Instructions
- Measure out 1/4 cup of water in a 2-cup measuring cup and heat to about 110 degrees. Add the yeast and mix. The temperature is important - it must be warm enough to activate the yeast but not so hot as to kill it.
- Add 2 cups of flour, the salt and olive oil to the mixing bowl.
- Add 1.5 cups of room temperature water to the yeast mixture, bringing the measuring cup up to the 1.75 cup mark. Pour the water and yeast mixture into the mixing bowl with the flour.
- Mix for 5 minutes using the dough hook.
- Add 2 more cups of flour and mix until combined. The dough should pull away from the sides and not be very sticky to the touch. If not, add up to another half cup of flour.
- To use the dough now (or when thawed) see instructions below for making and baking the pizza.
- To freeze the pizza dough, divide it in half for large pizzas or in four for personal pizzas. Place each portion in a freezer safe container or bag. Use a container large enough for the dough to double when thawed. Place in the freezer for up to 2 months.
Notes
To thaw, place in the refrigerator overnight or at least 8 hours. Then place the dough in a bowl on the counter and cover with a towel to raise for 6 hours or until double.
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