Freezing pizza dough is useful if you have misjudged the quantity or want to build up a small supply. We’ll explain how to freeze.
Freeze pizza dough in portions
Ideally, you freeze the pizza dough before it has risen – this way the pizza doesn’t get soggy. If you’ve made a lot of pizza dough, you should freeze the dough in the portions you need for one pizza at a time.
When freezing, it is important to pack the dough airtight. This works with cling film or freezer bags, but for the sake of the environment and your health you should avoid plastic. A good plastic-free alternative is a beeswax wrap.
You can freeze pizza dough particularly well in a cake tin: Roll out each portion of dough into a circle and place them in a round cake tin. Always put a layer of baking paper between the flatbreads (you can use the baking paper later).
Then you pack the whole thing airtight, for example in wax paper. The advantage of this method: You can take individual pizza bases straight out of the fridge. They thaw faster thanks to their flat shape and you don’t have to roll them out after freezing.
thawing and shelf life
Well packaged, the pizza dough can be stored in the freezer for up to three months. That’s enough to create a small supply.
You should defrost the dough slowly, ideally over a few hours or overnight in the refrigerator. This allows the pizza dough to rise again. If it has to be quick, you can save yourself the hassle, the pizza will be a bit crispy.
