Can You Freeze Homemade Pizza Dough?

Here we will completely describe the steps and tricks involved to freeze homemade pizza dough. Follow the most straightforward steps, and in the end, you’ll bake the best pizza with a fantastic taste and texture. Keep reading for more information.

A home-baked pizza with cheese and delicious toppings is ranked the sweetest. Sometimes, you might not eat all your pizza. Will you throw it away?

How much time will you take baking another one when you crave it? Can you freeze the pizza to say the time and work of making one? A simple answer–yes, you can.

The longest time you can freeze a pizza dough is about 90 days. Roll your dough into sizable balls and place them into the freezer bags. You can take the dough anytime you need to make a homemade pizza.

Homemade Pizza Dough

What Happens To a Pizza Dough Put In a Freezer?

The yeasting process slows down when you put pizza dough in the freezer. The temperature of a fridge is generally very low, making the yeast inactive. Note that, however, the temperature might go down, the yeast cannot die, but it will only be passive, as long as it’s in the freezer.

But, the moment you remove the dough from the freezer, it defrosts, reactivates itself, and starts producing a gas that makes it rise. When you remove the dough from the freezer, don’t let it stay for so long– at most two and half hours.

How To Freeze a Pizza Dough

The procedure of freezing the pizza dough is straightforward. Freezing you let you have enough dough for the days to come.


  • Freezer bags
  • Pizza dough
  • Freezer
  • Olive oil
  • Marker pen

Step 1: Making Pizza Dough

Prepare the dough using your favorite recipe. This is the initial stage because you cannot freeze a pizza dough when you do not have the dough itself.

If you need different types of pizza for extra days, we recommend you use various recipes to prepare the doughs that will last for days.

Step Two: Allow The Pizza To Rise

Once you’re done making your dough, please don’t cut it into pieces. Instead, give it some time to ferment. Fermentation improves the flavor, mainly when it’s a one-piece dough.

You can leave the dough for at least two hours. Also, leaving the dough for a day is no problem in the fridge. However, some people freeze their dough immediately after finishing it, not allowing it to ferment. Honestly saying, no rule dictates the best way– before or after.

The next thing is marking the dough to know whether it requires fermenting when thawed or it’s ready to make a pizza. The best idea is to leave the dough to ferment before freezing because you’ll not wait until it rises when you want to make a crust.

Step Three: Shape Dough Into Balls

After the fermentation process is complete, cut the dough into balls. The balls’ sizes and numbers will depend on your recipe’s guidelines.

It is essential to ensure the proper sizes you intend to use in the future.

Step Four: Oiling The Balls

Most people apply their favorite cooking oil to the dough balls. Some apply olive oil, while others use baking spray.

Oiling makes it easy to remove the balls from the dough bags after defrosting.

Step Five: Put The Balls Into The Freezer Bags

Packaging is the second last step. You can put the balls in a freezer bag or wrap them in a cling film. We highly recommend putting the balls separately in freezer bags so they don’t freeze on each other.

Mark the content using the marker pen. Indicate whether the content requires fermenting before baking or not. Additionally, don’t forget to label the dates.

Step Six: Store In The Freezer

Homemade Pizza Dough

Finally, place the dough balls into the freezer. The balls can stay in the freezer as long as you want. However, we recommend using the dough balls within three months.

This is a complete guide on how to freeze the dough. The process is simple and works with all the recipes and flour types.

How Can You Defrost A Frozen Pizza?

Defrosting a frozen pizza is also a walk in the park. Transfer the dough to a fridge from the freezer in the morning of the day you wish to bake pizza. Please leave it to settle for about 12 hours.

After that, remove the dough and put it on a kitchen counter. Allow it to come to room temperature– it takes about 30 minutes.

What if you cannot wait for 12 hours? Don’t worry. The best way to fasten defrosting is to put the dough in a container of cold water. Ensure that the freezer bag is sealed correctly. Also, remember to change the water every 30 minutes.

Alternatively, thaw the dough on the kitchen counter for about two and half hours. The balls will defrost thoroughly. Note that you must refrigerate this period– to prevent the growth of bacteria.

When the dough has thawed, please remove it from the bag and spread it into a crust. Now, keep on with the rest of your pizza recipe.

Will Freezing Change The Texture Or Taste Of Your Pizza?

Majorly, a freezer converts the moisture present in the dough into ice. When the moisture turns to ice, the dough expands. After some time, ice crystals can break through the walls of the dough cells, slightly changing the texture of the dough.

Freezing can indeed change the texture of the pizza balls. Texture-wise, the fresh dough is the best.

On the other hand, the taste of the dough will remain the same. However, if you fail to seal the freezer or wrapping bags well, the taste may differ due to contamination by other foods in the freezer.

Can You Refreeze a Pizza Dough After Thawing?

The answer is no. It is not a good idea to put back your dough in the freezer after you have frozen the pizza dough and put it out to defrost.

Reason: The yeast responsible for fermenting the dough is inactive in the freezer. The fungus gets activated immediately after the dough is out of the freezer– and starts changing sugar into carbon dioxide and alcohol.

When you leave the dough on the kitchen counter for about 6 to 12 hours, the sour will become sour and have a coarse texture. In the end, the dough will lose its quality. Putting the dough back in a freezer will not give you the best results the next time you make the pizza out of it.

When the dough adjusts to the freezer temperature, which is relatively low, fermentation will stop. However, the dough will still have the sour taste and coarse texture acquired while outside.

Again, baking pizza from a refrozen dough is an uphill task because the dough will be less moisturized and elastic. If you’re thawing your dough at room temperature, make sure not to leave it outside for long. For instance, two and half hours, especially if you’ll not be using it entirely to make the crust.

Tips To Remember When Freezing Your Pizza Dough

pizza recipes

Freezing pizza dough is very easy. But, there are things that you should consider and always remember while freezing the pizza dough. Below is a list of tips. Read on!

Keeping Dough Balls Away From Strong Foods

Foods with a powerful scent should not be placed closer to the dough balls in the freezer. This prevents tainting the smell and the taste of the pizza dough. The best idea is to place strong foods in separate compartments and the dough in another.

If your freezer is not divided into compartments, make sure that you properly seal the dough. You can put the bagged dough in a separate air-tight container.

Ferment At Least Once

Fermentation is essential. If you don’t allow your pizza dough to rise, it will be lifeless and flat. Decide whether you want to ferment your dough before or after freezing.

Thaw slowly

The defrosting process should be slow and steady. A rushed process will ruin the texture of the dough. The pizza texture will also be flat. Give the dough to thaw slowly, preferably in the refrigerator.


If you have been wondering whether you can freeze your pizza dough or not, the answer is yes. Now you understand that freezing pizza dough is a convenient way of making pizza quickly.

Always follow the simple procedure of freezing the pizza dough– make it, allow it to rise, cut it into small balls, oil the balls, put the dough balls into the freezer bags, and store the dough in the freezer.

After placing the dough into the freezer, give the dough enough freezing time. When it’s the right time to bake, leave the dough to thaw steadily in the fridge. The dough should not take too long. 

We also recommend keeping in mind the tips of freezing the dough. For instance, avoid keeping dough balls and healthy foods together, allow the dough to thaw slowly, and ferment the dough only once.