Hey pizza lovers! We all know that the secret to a killer pizza lies in the dough. But let’s be real—sometimes you don’t have the time (or patience) to whip up a fresh batch when that pizza craving hits hard. No worries, though! Frozen pizza dough is here to save the day. In this blog, we’ll explore the awesome world of frozen pizza dough and give you all the tips you need to freeze and use your dough for epic homemade pizzas. Let’s get started!

What is frozen pizza dough?

Frozen pizza dough is exactly what it sounds like: dough that has been prepared, shaped, and then frozen for later use. This type of dough is commonly available at wholesale suppliers, where restaurants buy it to make delicious takeout and delivery pizzas. You’ve probably had pizzas made with this dough before. You might be wondering if you can make your own dough and freeze it in the same way. Can you just pull it out of the freezer and bake it like the restaurants do? That’s a great question, and it’s why this blog is here to help. 

There are key differences between commercially frozen pizza dough and dough frozen at home. Commercial frozen pizza dough is often blast-frozen with specialized equipment. This method, known as blast freezing, quickly freezes the dough at extremely low temperatures between -20°F/-65°F(-28.9°C/-53.9°C), which keeps the ice crystals very small. With this technique, the yeast cells and gluten structure stay mostly intact, preserving the quality of the dough.

In contrast, when you freeze dough at home, it’s done in a standard freezer that typically operates between 0°F/-5°F (–17.8°C/–20.6°C). This slower freezing process leads to larger ice crystals, which can damage the yeast and structure of the dough. As a result, dough frozen at home might not maintain its quality as well after thawing. For the best results, it’s recommended to use homemade frozen dough within 15-20 days.

Advantages and disadvantages of freezing dough

Advantages: The biggest advantage of frozen pizza dough is convenience. You can prepare and freeze the dough well in advance, so you always have a base ready for a quick, homemade pizza. Additionally, properly frozen dough can remain good for up to two to three weeks, which is quite a long time.

Disadvantages: The main drawback is the potential decrease in quality. As mentioned earlier, large ice crystals can form during the slow freezing process at home. This can affect the yeast’s performance, resulting in a less airy crust. 

Using extra yeast
During freezing, some of the yeast may die due to the formation of ice crystals. Yeast is a living organism, and sensitive cells can be damaged by the cold, especially if the crystals are large. This means the dough may not rise as well after thawing, affecting the final texture of your pizza.

To address this issue, you can increase the amount of yeast in your recipe before freezing the dough. Adding about 25% more yeast can help compensate for the loss. Additionally, consider using instant dry yeast (IDY), which is more resistant to freezing than other types of yeast.

Ascorbic acid
Ascorbic acid is the chemical name for vitamin C. It is an approved food additive, with the E-number E300, and it’s another important ingredient to consider when freezing dough. Ascorbic acid enhances the gluten-forming proteins in flour, which are essential for dough structure. Only a small amount of ascorbic acid is needed. Typical amounts for frozen pizza dough range from 90 to 180 mg per kilogram of flour. Note that these measurements are in milligrams (thousandths of a gram). While increasing the amount of vitamin C can strengthen the dough, adding too much won’t improve the result and can even produce a distinctive odor that some people might find off-putting.

Ascorbic acid acts as an oxidizing agent that helps reinforce the dough’s structure after thawing. It ensures that the gluten in the dough retains its structure better, making the dough easier to handle and resulting in a superior crust after baking. This helps maintain the dough’s elasticity and rising ability, even after freezing.

How to freeze your pizza dough

Freezing pizza dough is straightforward, but there are a few key steps to ensure that your dough performs well after thawing. Here’s how to do it:

1. Prepare the dough: Start with your usual pizza dough recipe. You can use your standard recipe, but consider slightly increasing the amount of yeast as mentioned earlier.
2. Portion the dough: Divide it into the desired portions once it has been kneaded. Form these portions into balls for individual pizzas, and flatten them into discs about 1.5 to 2 inches thick. This helps the dough freeze faster and saves space in your freezer.
3. Let it rest: Allow the dough balls to rest for about 1 to 4 hours. This relaxes the gluten, making it easier to roll out the dough later.
4. Wrap the dough: Reshape if necessary and to maintain the dough’s quality, it’s crucial to wrap it properly before freezing. Lightly coat each dough ball with oil, then wrap each one tightly in plastic wrap or place them in airtight freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
5. Freeze: Place the wrapped dough balls in the freezer. Ensure they lie flat so they freeze evenly. Leave them uncovered (i.e., do not stack them or place them too close together) for at least 2 to 3 hours to ensure they are fully frozen before you stack or move them closer together. You can safely store and use these dough balls for up to 20 days.

Other freezing options

• Leftover dough: If you’ve got some extra dough after your pizza night, don’t let it go to waste! Just remove the air, shape it back into a ball, and follow the same wrapping and freezing steps. Your future self will thank you!

And there you have it—your go-to guide for freezing pizza dough! With these tips, you’ll always have the perfect dough ready for a delicious homemade pizza. Just store it right, and you’ll be set for many tasty pizza nights ahead. 

Curious about how to defrost your dough for baking? Don’t miss my next blog. for all the details!

By Safia Abali