You’ve got some frozen pizza dough, and you’re excited to turn it into a delicious homemade pizza. But before you can get started, there’s one important step: thawing the dough. Although it might seem simple, how you thaw the dough can make a big difference in the final result. In this blog, I’ll show you the best ways to thaw pizza dough so that it’s ready to be transformed into a perfect pizza. If you haven’t yet learned how to freeze your pizza dough, be sure to check out my other blog.

Why thaw pizza dough?

Trying to make a pizza with frozen dough just won’t work. The dough needs to be thawed to become soft and workable. But it’s not just about making the dough easier to handle—there’s more to it.

When the dough is frozen, the fermentation process—the process that gives the pizza crust its rise and texture—comes to a complete stop. The yeast goes dormant, and the dough can’t rise until it’s thawed. As the dough thaws, the yeast wakes up and starts fermenting again, which is essential for creating a light, airy crust.

If you skip the thawing process, you’ll end up with a dough that’s difficult to shape, and your pizza crust will be dense and heavy. Thawing is crucial to bring the dough back to life and ensure your pizza has that perfect texture. Simply put: without properly thawing the dough, you won’t be able to make a great pizza.

What to keep in mind when thawing pizza dough?

1. Always ensure the dough is completely sealed from the air to prevent it from drying out. Use a tightly sealed plastic bag or container. This will prevent the dough from forming a dry, hard crust, which can happen if it’s not properly covered or if it’s exposed to air for too long.
2. Lightly coat the dough with oil before sealing it in a bag or container. This helps keep the dough moist and prevents it from sticking to the bag or container, reducing the chance of a crust forming.

How to thaw your dough

When it comes to thawing pizza dough, you have two great options:

1. Slow thawing method

• Take the dough out of the freezer and lightly coat it with oil to prevent sticking and retain moisture.
• Place the dough in a sealed plastic bag or container to keep it airtight and avoid contamination.
• Refrigerate it for 24 to 48 hours. This gradual thawing preserves the dough’s texture and ensures even fermentation.
• Once thawed, let the dough sit at room temperature for about 90 minutes to reach a workable consistency before using.

2. Fast thawing method

• Remove the dough from the freezer and lightly coat it with oil to prevent sticking and maintain moisture.
• Place the dough directly at room temperature.
• Allow it to thaw for 4-5 hours, or until the dough reaches a temperature of around 68 to 75°F (20 to 24°C). 

Quick methods (for when you’re in a rush)
If you’re really pressed for time and need to thaw your dough even faster, here are a few methods you can try. Keep in mind that these methods are somewhat controversial and might affect the dough’s texture and quality compared to the slower methods.

1. Water bath: Submerge the sealed dough ball in a bowl of cold water. This method is faster, and the dough should thaw within 30 minutes. Make sure the bag or container is completely sealed to prevent water from seeping in and affecting the dough’s texture. Once thawed, simply let the dough rise until it’s properly proofed and ready for baking.
2. Warm oven: Place the dough in a slightly warmed oven. This method requires close monitoring to avoid overheating the dough. Set the oven to a very low temperature of about 75°F(24°C) and check regularly to ensure the dough doesn’t start to rise prematurely.
3. Microwave: Use the defrost setting on your microwave for a quick thaw. For larger pieces of dough, start by microwaving until the outer layers thaw while the inside remains frozen. Remove the thawed sections and set them aside. Return the remaining dough to the microwave and continue thawing, repeating the process until all parts are thawed. Once everything is thawed, shape all the thawed pieces into a new dough ball and let it rise at room temperature before using.

For normal-sized dough balls (around 220 to 250 grams), you don’t need to tear them apart. Simply rotate or turn the dough periodically during microwaving to ensure even thawing. Keep a close eye on it to prevent the outer layers from thawing too quickly while the inside stays icy.

Once thawed, the dough will need to rise. Since the thawing process is quick, the rising time will be shorter compared to starting with frozen dough. You won’t have to wait for hours for the dough to thaw first, so your dough ball will be ready to use much faster.

Choose the method that fits your time constraints and ensure that the dough is properly thawed and ready for baking. Each method has its advantages, so pick the one that best suits your needs for a successful pizza!

By Safia Abali