Make Ahead and Freeze Pizza Dough

by on November 11, 2011

in Freezer Recipes, Recipes

Post image for Make Ahead and Freeze Pizza Dough

I am making up a batch of pizza dough today and I thought I would share my recipe with you. Merissa also has her recipe on the website, it is here: Pizza Dough. Here is my basic recipe:

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Make Ahead Pizza Dough

What you need:

  • 1 cup water
  • 1/3 cup olive oil
  • 2 t. sugar
  • 1 t. sea salt
  • 3 cups flour  (you can use any combination of your favorite, I use 1/2 unbleached white and 1/2 soft white wheat)
  • 1 1/2 t. yeast

 

Yes, this is a very basic pizza dough.  The beauty of this dough, though, is that it is excellent to use as a make ahead meal.  I make this recipe in a quad (x4) batch.  I actually use my Bosch mixer to mix it up, but you could always double or quad it and mix it by hand or use whatever type mixer you have, as long as it will have enough room.

I just add all the wet ingredients first, then the dry on top, finishing it out with the yeast on the very top of it all.  In the Bosch, you run it until it is all mixed together and then put on high speed, which on my machine is a number 3, and knead it for about 3-4 minutes.  Of course, if you don't use a mixer, you will need to knead it for a bit longer by hand.  I then let the dough rest for about 20 minutes. It will raise during this time.

Take the whole amount of dough and divide it in 4 pieces, if you have quadrupled the recipe (or 2 pieces, if you only doubled it).  I generally use one the first night.  It will make a jelly roll size pan pizza or a very large round.  With the other three pieces, I place each one in a gallon ziploc bag, smoosh it flat to get the air out and close the bag.  Label it and freeze.  When you are ready to use, just get the ziploc out of the freezer and it can thaw on the countertop or in the frig.  This makes a fast "go to" meal anytime you are wanting pizza.  Enjoy!

Until next time, Julie
Linked to Hearth and Soul

Julie is Merissa's mom and she's committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.

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{ 18 comments… read them below or add one }

1 Bonnie November 15, 2011 at 3:16 pm

May this recipe be copied! If so how do you go about doing the printing!
Thanks Bonnie

Reply

2 Merissa November 15, 2011 at 3:52 pm

Hey Bonnie! Just head to the bottom of the post and find the little green button that says Print Friendly:)

Reply

3 Bonnie November 15, 2011 at 3:16 pm

May this recipe be copied! If so how do you go about doing the printing!
Thanks Bonnie

Reply

4 Merissa November 15, 2011 at 3:52 pm

Hey Bonnie! Just head to the bottom of the post and find the little green button that says Print Friendly:)

Reply

5 Bonnie November 16, 2011 at 9:29 am

I feel like such a dummy! Thanks so much!
Have a great day and a happy Thanksgiving!

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6 Bonnie November 16, 2011 at 9:29 am

I feel like such a dummy! Thanks so much!
Have a great day and a happy Thanksgiving!

Reply

7 Penniless Parenting November 22, 2011 at 1:14 am

Thank for sharing with the hearth and soul blog hop! I love pizza and really want to make a bunch ahead of time for after birth. You just reminded me to do that, so thanks!

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8 Penniless Parenting November 22, 2011 at 1:14 am

Thank for sharing with the hearth and soul blog hop! I love pizza and really want to make a bunch ahead of time for after birth. You just reminded me to do that, so thanks!

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9 Melanie December 28, 2012 at 9:41 am

This is an awesome recipe! My whole family loved it & the kids requested we have pizza night every week from now on. We’re going to make a few pizzas to freeze for fast meals on busy nights. Thanks for posting!

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10 Merissa December 28, 2012 at 1:14 pm

No problem, enjoy!

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11 Leeann March 28, 2013 at 4:14 pm

Can you tell me what you do when you take it out of the freezer? Time to thaw, rise once, or twice, leave in plastic bag or not? etc… Thank you!

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12 Merissa March 28, 2013 at 4:30 pm

Take it out of the plastic bag and set it on a towel or a floured surface and let it thaw and rise. It will take a few hours to be completely un-thawed.

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13 Jesse June 21, 2013 at 10:36 am

Why is it my dough wouldnt form into a complete ball when mixing it all togther with the dough hook? Also would u fix ur measurements from the t’s to actual teaspoon or tablespooon i wasnt sure so i had to call people to make sure i measured right i hope it turns out okay… One more thing if cooking on a pizza stone how do u recommend making sure the bottom doesnt stick to the stone and cooks all the way through the bottom crust?

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14 Merissa June 21, 2013 at 2:01 pm

I’m not sure why the dough wouldn’t make a ball, either not enough liquid or too much. t = teaspoon, T = Tablespoon. I always grease my stones with oil first.

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15 Jesse June 21, 2013 at 10:59 am

How many pizzas does the orignal recipie make what temp do u cook it at and how long?! Making tonight please respond thank you

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16 Merissa June 21, 2013 at 2:03 pm

I believe this recipe is for 2 crusts depending on how thick you make them. Cooking time and temp all depends on the kind of pizza you are making. For most pizzas I would cook it at 350 degrees for 10 minutes before adding any toppings then return to the oven and cook until your cheese is melted.

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17 Stephanie April 18, 2014 at 1:35 pm

Can I use Quick-Rise Yeast? If so, can I use just as much or do I have to change the measurements of it?

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18 Merissa April 18, 2014 at 2:55 pm

I haven’t ever tried Quick Rise yeast so I’m not sure, sorry!

Reply

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