Homemade Freezer-Friendly Pizza Dough

The Perfect Make-Ahead Dough for Busy Days

There’s something incredibly comforting about the smell of fresh pizza baking in your own kitchen. But let’s be honest—making pizza dough from scratch every time can be a bit of a hassle, especially when life gets busy. That’s where this freezer-friendly pizza dough comes in. It’s soft, flavorful, and perfect for those days when you want something homemade without the extra effort. With just a few ingredients and some simple steps, you can make a big batch of dough, portion it out, and store it in the freezer for up to two months. That means no more last-minute pizza runs or settling for store-bought crust. Just pull one out, let it thaw, and you’re on your way to a homemade meal that feels special every time.

Why You’ll Love This Pizza Dough

This dough isn’t just convenient—it’s truly delicious. It combines the ease of make-ahead prep with the rich texture and taste of a dough that’s been carefully crafted. The sourdough starter adds a slight tang and depth of flavor that you just can’t get from pre-made or frozen store-bought crusts. It’s soft, elastic, and bakes up with a beautiful texture: crisp on the outside, soft and chewy on the inside.

For busy home cooks, this recipe is a lifesaver. It allows you to get ahead of your week by preparing multiple dough portions in one go. You can also customize the dough depending on your family’s preferences. Whether it’s pizza night with the grandkids, a quiet dinner for two, or just something quick after a long day—this dough gives you options, flavor, and flexibility.

Ingredients

this RECIPE

Here’s everything you need to make this dough from scratch. The recipe makes several portions, perfect for freezing:

• 1000 g bread flour – this gives the dough its strong structure and chew
• 200 g sourdough starter – for natural fermentation and rich flavor
• 750 g water – to hydrate the dough properly
• 30 g olive oil – adds richness and softness
• 30 g lard – helps create a tender crumb (can be substituted, see below)
• 60 g sugar – enhances flavor and aids in browning during baking
• 20 g salt – for taste and balance

It may seem like a large amount, but this batch is designed for preparing multiple individual portions that you can freeze and use whenever needed.

Instructions

Start by combining all your ingredients in a large mixing bowl. It’s okay if the mixture looks a bit shaggy at first—once everything is roughly combined, let it rest for about 20 minutes. This gives the flour time to absorb the water and makes the dough easier to handle.

Next, you’ll begin a process called “stretch and fold.” Every 20 minutes, over a period of 2 hours, gently stretch one side of the dough and fold it over itself. Do this from all four sides, completing six sets in total. This step strengthens the dough without kneading and helps build the structure that gives pizza its signature texture.

After the stretch and fold process, allow the dough to ferment for an additional 2 hours at room temperature, around 25°C (77°F). It should puff up slightly and become airy.

Once fermented, divide the dough into individual portions weighing between 280–300 grams. This is the perfect size for a 10–12 inch pizza. Roll each portion into a smooth ball, then place them into small, lightly oiled plastic containers. Seal the containers with lids to keep air out.

Place them in the freezer, and you’re done. You now have your very own homemade pizza dough, ready for whenever you need it.

Storage Tips

Proper storage is key to maintaining the quality of your dough. Once portioned and placed into containers, make sure they are well-sealed with tight-fitting lids. This prevents freezer burn and protects the dough’s texture and flavor.

For best results, store the containers flat in your freezer so the dough freezes evenly. Add a label to each container with the date you made the dough. Although the dough can stay frozen for up to two months, it’s ideal to use it within that time frame to ensure the best rise and flavor.

If you’re tight on freezer space, you can also place the dough balls in freezer-safe zip-top bags after freezing them in the containers for the first 24 hours. This way, they’ll hold their shape and take up less room.

Optional Add-Ons and Tips

This dough is wonderful on its own, but if you enjoy experimenting with flavor, there are some fun ways to customize it:

• Add a teaspoon of garlic powder or dried herbs like oregano, thyme, or basil into the flour before mixing. This gives the crust an extra flavor boost, especially if you’re making white pizza or veggie pies.
• Swap the lard with an equal amount of butter or additional olive oil if you prefer. Each fat gives a slightly different texture—lard creates a richer, flakier dough, while olive oil adds a smooth softness.
• This dough isn’t just for pizza. You can use it for flatbreads, garlic knots, calzones, or even dinner rolls. Its versatile nature makes it a go-to base for various baked goods.

How to Use the Dough After Freezing

When you’re ready to use your frozen dough, it’s important to thaw it properly. Remove a portion from the freezer the night before and place it in the refrigerator, still in its container. Let it thaw slowly overnight.

The next day, about 2 to 3 hours before you plan to bake, take the dough out of the fridge and leave it at room temperature. This resting period allows the gluten to relax and the dough to rise slightly, making it easier to stretch and shape.

When the dough feels soft and puffy, it’s ready to use. Lightly flour your surface and hands, and stretch it gently into a circle. Top with your favorite sauce, cheese, and toppings, then bake in a hot oven (ideally on a pizza stone or steel) until golden and bubbly.

Best Toppings to Pair with This Dough

One of the joys of pizza is customizing it to your taste, and this dough is the perfect canvas. Here are some delicious topping ideas that pair beautifully with this base:

• Classic Margherita: Simple and elegant—fresh mozzarella, tomato sauce, and fresh basil leaves
• Pepperoni and Mozzarella: A timeless favorite, perfect for all ages
• Mushroom and Spinach: A lighter option that’s earthy and flavorful
• White Pizza: Ricotta cheese, garlic, and olive oil with a sprinkle of Parmesan
• BBQ Chicken: Shredded cooked chicken, BBQ sauce, red onions, and cheddar cheese

No matter what you top it with, this dough bakes up into a light, chewy crust that enhances every bite.

Can I Make This Without Sourdough Starter?

If you don’t have a sourdough starter on hand, you can absolutely make this dough with instant yeast instead. It won’t have the same complex flavor, but it will still give you a fantastic texture and rise.

Here’s how to adjust the recipe:

• Replace the 200 g of sourdough starter with 7–8 g of instant yeast (about 2 teaspoons)
• Reduce the water to 700 g
• Follow all the same steps, including the stretch and folds and resting time

If you’re using instant yeast, the dough may rise a little faster, so keep an eye on it and adjust your timing if needed.

FAQ

Can I halve the recipe?
Yes, this recipe can easily be halved if you don’t want to make as many portions. Just divide each ingredient amount by two and follow the same instructions. It’s a great way to try the recipe without committing to a full batch.

What if I don’t have lard?
No problem at all. Lard adds richness, but it’s not essential. You can use butter or more olive oil in the same amount. The texture may be slightly different, but the dough will still turn out soft and delicious.

Can I bake the dough without freezing it?
Absolutely. If you prefer to make and bake on the same day, you can skip the freezer. After shaping the dough balls, let them rise for another hour or two at room temperature, then stretch, top, and bake.

How do I know if the dough is ready to use after thawing?
The dough should be soft, slightly puffy, and easy to stretch. If it’s still cold or stiff, let it sit longer at room temperature before working with it.

Conclusion

Having homemade pizza dough ready in the freezer is a little gift to your future self. This recipe is not only simple and satisfying—it’s also a great way to bring more homemade goodness into your kitchen without the daily effort. Whether you’re making pizza for one or a whole family gathering, this dough delivers quality and convenience every time. Try it once, and it just might become a staple in your kitchen routine.

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