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Freezing pizza and bread dough

Musie Dec 27, 2012 01:13 PM

I want to make batches of pizza dough (and maybe bread dough too) that I will just defrost when I need to use it. I've not done this with uncooked dough before, so is there anything I should know?

Should I let it rise before or after freezing, or both?

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  1. CocoaChanel RE: Musie Dec 27, 2012 01:17 PM

    Mr. Vuitton makes and freezes pizza dough frequently. He freezes it after it rises. Just wrap it well in plastic wrap. To use, we simply take it out of the freezer a few hours in advance, let it thaw and then roll it out on the pizza stone, add and toppings and bake the pizza

    3 Replies
    1. re: CocoaChanel
      Mestralle RE: CocoaChanel Dec 27, 2012 02:09 PM

      Ditto what Cocoa said, except since plastic wrap for some reason annoys me to no end, I portion the dough balls/disks into freezer bags that are misted on the inside with olive oil.

      I also mark the weight of each portion with a Sharpie on the bag, since we generally make individual pizzas, and my husband likes his slightly bigger and thicker.

      1. re: Mestralle
        foodieX2 RE: Mestralle Dec 27, 2012 02:17 PM

        I was going to post the same thing- oil a freezer bag as that plastic wrap can be a bear at times. I don't mark the weight but I do mark the date. I often have multiple bags of dough in the fridge and try to use the oldest first.

        1. re: Mestralle
          Spice_zing RE: Mestralle Dec 27, 2012 02:32 PM

          Freezer paper works great bec the dough doesn't seem to stick like it does with plastic wrap. Also adds a layer of protection from moisture and odors. Then you can put it in freezer bags.

      2. s
        Spice_zing RE: Musie Dec 27, 2012 01:37 PM

        Here’s a link that may help. I seldom freeze dough because I’ve had mixed results. I usually bake and freeze the finished product. Good luck.


        1. Musie RE: Musie Dec 27, 2012 01:52 PM

          Pizza dough seems pretty good to freeze raw then bake when needed. Bread looks like it might take some experimentation.

          1. s
            shallots RE: Musie Dec 27, 2012 09:03 PM

            For Pizza dough, I strongly recommend Peter Reinhart's book American Pie. I've made four of his pizza dough's many times and frozen them and had no problems (and no failures).

            I also freeze the dough in oiled zip lock bags; when I take it out of the freezer, I transfer it (before it starts to thaw) to a Glad plastic box (with cover ) and let it thaw and expand there (it's easier to get out of a fixed wall than a soft wall).

            We drilled four holes in a piece of wood and stuck ten inch dowels in each. I use that to dry out my zip lock bags before I store them for the next use.

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