I have tried for years to make a decent pizza dough. I’ve never been happy with it, and I’ve always felt has never come out right – until now. I am so excited to share with you this super easy fresh pizza dough you can freeze!
This pizza dough recipe is very simple. You can make it ahead of time and freeze it, or you can make it and use it right away. I’ve done both, and it comes out just beautifully either way. This post contains affiliate links.
How do you make Pizza Crust You Can Freeze?
I have a confession. I have never liked homemade pizza. It always tasted so blah compared to chain style pizzaerias. But, I taught myself to make fresh pizza dough you can freeze that makes an amazing pizza.
You can make it fresh and make pizza right then and there, or you can make it up ahead of time and freeze it or refrigerate it. I’ve done it all three ways, and this recipe comes out perfect every time.
My 10 year old, who LOVES buying pizza, asked for my homemade pizza for her birthday this year. That is a definite seal of approval in my book.
How do you make pizza dough?
You need basic pantry staples like all purpose flour, yeast, sugar, salt, and olive oil. Though when flour was hard to come by, I also used self rising flour, and this recipe came out great with it.
I’ve made this with “pizza crust” yeast, rapid rise yeast, and active dry yeast. So whatever you have, it will work. But…I would discourage pizza crust yeast unless it’s all you have. It makes this recipe less stretchy, so it’s hard to roll out the crusts. Weird, huh?
You’ll start by activating the yeast. I use warm water that is between 110 and 115 F degrees. Then, mix some sugar with the yeast and mix it all up with the warm water. You’ll let that sit for about 10 minutes. When it’s ready, you’ll have a nice foam cap on top.
Next, you’ll mix the yeast mixture and the rest of the ingredients until they form a crumbly mixture. I like to do this with a wooden spoon.
Don’t have enough yeast?
I have skipped a packet of yeast and only used one packet when I was very low on yeast, and this pizza dough came out fine. I just let the yeast work it’s magic on the sugar and water for an extra few minutes and that seemed to do the trick as I was still able to make four pizzas from the dough.
The Easy Way to Knead Pizza Dough
The fastest and easiest way to make this dough is with a stand mixer using a dough hook. It kneads the dough in five minutes. You’ll put the crumbly dough right into the stand mixer and knead it for about 5-6 minutes, until it’s shiny.
Next, you’ll gently take it off the hook and form it into a ball. It should not be sticky at all.
Cover it with a towel or plastic wrap and put it in a warm place to double in size.
When it’s doubled in size, which usually takes me about 35 minutes, you’ll turn it onto a floured surface and cut it into four pieces for four pizza crusts.
I wrap each piece in parchment paper. I have tried wax paper, and it sticks so bad to the dough. So avoid wax paper. Parchment paper will easily pull off the dough, even if it’s been stored in the fridge or freezer.
What kind of crust does this pizza dough make?
This dough makes a hand-tossed style crust. I cook it at 500 F degrees for 10-13 minutes and then turn the high broil on for 2 minutes. It comes out as a slightly crispy outside with a soft and chewy inside.
How do you store pizza dough in the freezer?
I wrap up each piece of dough in parchment paper and then put all four together in a gallon size ziplock bag. Then, I immediately put it in the freezer.
I store it for up to 3 months in the freezer. When you’re ready to use it, just put it in the fridge to thaw the day before.
How do you store pizza dough in the fridge?
I do the exact same thing as when preparing it for the freezer. I wrap up each piece of dough in parchment paper and then put all four together in a gallon size ziplock bag. This dough should be used within 24 hours.
One thing you will notice is that if you put the pizza dough in the fridge, it will continue to rise slowly. So, it will be a bit bigger when you pull it out to make pizza for dinner.
Recipes to go along with Pizza
- 2 packets or 4 1/2 teaspoons active yeast
- 2 tsp white sugar
- 2 cups water - 110-115 F degrees
- 5 cups all purpose flour
- 1/4 cup olive oil
- 1 tsp salt
Combine the sugar and yeast in the mixer bowl and add water that is between 110-115 F degrees.
Mix it up and allow it to sit for about 10 minutes. It should be bubbly or foamy by 10 minutes.
Add the flour, olive oil, and salt and mix it by hand just until combined.
Then, turn on the mixer with the dough hook on Medium Low for about 5 minutes. The dough is ready when it's smooth.
Cover the bowl with plastic wrap and place in a warm place for 35 minutes while the dough doubles in size.
Transfer the dough to a floured surface and divide into four balls.
Rub the pizza pan with olive oil before rolling out the dough.
Use it immediately OR
If not using immediately, place each ball into a piece of parchment paper and into a gallon-size zipock bag.
If using in 24 hours, place it in the fridge. Otherwise, put it in the freezer for up to two months.
To thaw from the freezer, place it in the fridge the day before using.
This recipe will make four 12-inch pizzas or about 10-12 6-inch mini personal pizzas.
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Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 74mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 2g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Ready to make pizza? Head over to How to Make the BEST Pizza to learn how I make quality pizza that my family says tastes better than chain pizzerias!