How to Freeze Pizza Dough
Pizza dough can be frozen in any quantity, whether it’s a full size pizza or smaller single pizzas. The most important thing is to freeze the dough after the cold fermentation is in the fridge is complete and the dough is ready for use. Be sure to cold thaw in the refrigerator overnight before using it.
Ziplock or Freezer Bag Method:
Arrange the dough in a deep, oiled baking pan with some room to expand, cover pan with plastic wrap and let it do the overnight cold fermentation in the refrigerator.
Transfer the pan with dough into the freezer overnight. Once frozen, remove each piece of dough from the baking pan and transfer into its own freezer zip bag or foodsaver bag and store in the freezer for 3-4 months.
Freezing Dough in Tupperware:
Lightly oil the bottom and sides of your Tupperware containers.
Place pizza dough into the containers, cover and refrigerate for the overnight cold fermentation (so there’s no need to transfer it later). You can also place dough into tupperware after the cold fermenation is done. Cover tightly with lids and freeze up to 3 months.
To Thaw Pizza Dough:
If using Zip Bags: Remove dough balls from the freezer and place them onto a baking pan lined with flour or semolina. Dust the tops with flour so plastic wrap doesn’t stick to the dough then cover and thaw in the refrigerator overnight (8-12 hours).
If using Tupperware containers: Place containers in the refrigerator overnight to defrost.
To Use Pizza Dough:
Keep dough at room temperature for 1 hour before baking so it softens and relaxes and is easier to stretch. Shape the dough according to our pizza dough recipe instructions.