Homemade Freezer Pizza Dough Recipe
This Homemade Freezer Pizza Dough recipe provides a simple and effective way to prepare fresh pizza dough that can be used immediately or stored in the freezer for up to three months. The dough is easy to make with basic pantry ingredients like yeast, sugar, and flour, and can be stretched or rolled out for your favorite homemade pizzas. The process includes detailed steps for making the dough, storing it frozen, and baking it directly from frozen for a convenient homemade pizza meal anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings (2 pizzas of approximately 12-14 inch size)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Dough Ingredients
- 2 1/2 tsp active dry yeast
- 2 tsp granulated sugar
- 1 1/2 cups warm water (heated to 110°F)
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 3 1/2 cups unbleached all-purpose flour (17.5 oz)
Instructions
- Activate the yeast: Combine yeast, sugar, and warm water in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for about 30 seconds just until combined. Turn off the mixer and let the mixture stand for 5 to 10 minutes until it bubbles, indicating the yeast is active.
- Mix and knead the dough: Add olive oil, salt, and flour to the mixer bowl. Mix on low speed until ingredients are well combined, then increase speed to high and knead for 5 minutes. Gradually add up to 1/2 cup more flour as needed until the dough pulls away from the sides of the bowl and is slightly sticky.
- First rise: Grease a large bowl with olive oil or cooking spray. Transfer the dough to the bowl, turn it over to coat all sides with oil, then cover with plastic wrap. Let the dough rise in a warm, draft-free place for about 45 minutes until it doubles in size.
- Preheat oven with pizza stone: Place a pizza stone on the middle oven rack and preheat oven to 500°F for 30 minutes to ensure it is very hot for baking.
- Shape the dough: Stretch or roll the dough out into a 12 to 14-inch circle depending on desired thickness. Transfer the dough to a piece of parchment paper slightly larger than the dough. Gently poke the surface all over with a fork to prevent bubbles during baking.
- Add toppings: Spread pizza sauce evenly over the dough, then add cheese and your choice of toppings.
- Bake the pizza: Slide the parchment paper with the pizza onto the preheated pizza stone. Bake one pizza at a time for 8 to 10 minutes until the crust is golden, toppings are heated through, and cheese is melted.
- Cool and serve: Remove pizza from the oven and let it cool for 5 minutes before slicing and serving.
- Freezing dough method one: Divide the unrisen dough into two halves, coat each half with 1 tablespoon of olive oil, then place into separate gallon-sized freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months.
- Thaw and bake frozen dough: Remove frozen dough from the freezer and let thaw at room temperature for 2 to 3 hours until it rises and doubles in size. Then follow the shaping and baking steps as when making fresh pizza dough.
- Freezing prepared pizzas method two: Roll out the pizza dough and place it on parchment paper on a pizza stone preheated to 500°F. Bake the dough alone at 425°F for 3 to 5 minutes. Remove from oven and cool for 10 minutes.
- Add toppings and flash freeze: Top the partially baked crust with sauce, cheese, and toppings. Place pizzas uncovered on a baking sheet and freeze for at least 2 hours or until completely frozen solid.
- Wrap and store frozen pizzas: Wrap each frozen pizza tightly with plastic wrap, then aluminum foil. Label with flavor, baking temperature, and time, then freeze for up to 3 months.
- Bake frozen pizzas: When ready to eat, place frozen pizzas on a pizza stone or pan preheated to 425°F. Bake for 13 to 20 minutes until crust is golden, toppings are hot, and cheese is melted.
- Cool and serve: Remove the baked pizza from the oven and let sit for 5 minutes before slicing and enjoying.
Notes
- Make sure water is at the correct temperature (~110°F) to activate the yeast properly without killing it.
- The dough should be slightly sticky but manageable; add extra flour gradually if too wet.
- Using a preheated pizza stone helps achieve a crisp and evenly baked crust.
- You can freeze the dough unrisen or freeze prepared pizzas for fast cooking later.
- Allow thawed dough to fully rise before shaping and baking for best results.
- Adjust baking times based on your oven and pizza thickness.
- Store frozen dough or pizzas for up to 3 months for optimal freshness.
