Freezer Pizza Dough is the perfect way to enjoy fresh homemade pizza anytime! Let it go, let it rise and it will last up to 2 full weeks!
Pizza dough is rarely found in our freezer. Sometimes we need a last-minute meal, and pizza is our favorite place to go. You can put almost anything on pizza and make it delicious. This dough is great because you can make a batch (or two), throw it in the freezer, and then I know you’ll have enough for dinner emergencies for the next two weeks. You can pull it out of my freezer and have dinner ready in 15 minutes. We showed this technique once in a group cooking class and everyone was amazed.
No reason to order. Just keep shredded mozzarella and pepperoni in the fridge, a jar of the sauce in the pantry, and of course some dough in the fridge. It’s so easy, it only takes 5 minutes of manual work to bring the dough together. Forget it for an hour or two while it rises, then toss it in the freezer.
You can add any of your favorite toppings to this pizza dough! You can spread it on pizza sauce, pesto, or even just a mixture of garlic and olive oil. Vegetarian? Meat lover? It’s all up to you and your favorite pizza. We guarantee you’ll love it!
Instant Vs. Active dry yeast:
You can use any type of yeast in this recipe. Instant yeast can be added with all ingredients and does not require any activation or proofing time. If you choose to use active dry yeast, you will need to mix it with the amount of water called for in this recipe, put it in a small bowl and let it rise. Your water needs to be warm, and should be between 100-105 degrees Fahrenheit to properly ferment the yeast.
Storage and reheating instructions?
For leftover baked pizza, store leftover pizza slices in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave until heated through.
If you liked this recipe, you might be interested in these other delicious and easy dinner recipes:
- 2 3/4 cup water
- 1/3 cup olive oil
- 1/4 cup brown sugar
- 1 1/2 tablespoon Salt
- 1 1/2 tablespoon yeast
- 6 1/2 cup all purpose flour
Combine ingredients in an extra large tupperware.
Stir until it forms a dough ball. No kneading required!
Cover and ferment at room temperature for 90 minutes.
Refrigerate until use. Be sure to provide some small ventilation for the gases produced by the ascent.
When ready, pull off a piece (about 1/4 of the dough). Roll it out and top it with your favorite toppings.
Bake on a pizza stone preheated to 500 degrees for 7-10 minutes (until the cheese is bubbly).