This freezer-friendly homemade pizza dough is easy to make, delicious, and super convenient. It’s perfect for pizza, calzones, Stromboli, and even cinnamon rolls. The best part? You can prep a big batch, freeze individual dough balls, and pull them out whenever the craving hits.

Pizza night is a tradition in our house! There’s nothing better than homemade pizza, a big salad, and a cozy movie at the end of a long week. A few years ago, I realized I was spending over $3 per ball of store-bought dough. That’s when I decided to start making my own pizza dough and freezing it for future use, and let me tell you, it was a total game-changer!

I came across a great recipe from cook's illustrated for pizza dough and altered the recipe a bit so the dough can be frozen. Now I can make up a big batch and freeze some of the dough. When I want to make a pizza, calzone, or Stromboli I just pull some dough out of the freezer and let it thaw. It's easy and it saves money.

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Why Make Your Own Pizza Dough?

Making your own dough gives you better control over ingredients, flavor, and cost. Plus, the freezing process doesn’t impact the structure of the dough when done correctly. You’ll still get that flavorful crust and chewy bite you’d expect from your favorite pizzeria.

Ingredients for Freezer Pizza Dough

Here’s what you’ll need for this basic pizza dough recipe:

• Salt
• Active dry yeast
• Warm water
• Room temperature water
• Olive oil (or vegetable oil)
• All-purpose flour or bread flour for best results

How to Make the Dough

1. Activate the Yeast

In the bowl of a stand mixer or a large mixing bowl, combine the yeast and ½ cup warm water. Let it sit for 5 minutes until it’s foamy.

2. Add Liquids

Pour in the remaining 1¼ cups room temperature water and olive oil (or vegetable oil). Stir gently.

3. Mix the Dough

In a separate bowl, mix the flour and salt. Gradually add the dry ingredients to the yeast mixture. Using a dough hook, mix on low speed until the dough comes together and knead for about 5 minutes, or until the dough is smooth and elastic.

No stand mixer? No problem! Use a wooden spoon and knead on a lightly floured surface until smooth.

Let it Rise

Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for about 1½ hours, or until doubled in size.

Portion and Freeze

Once risen, punch down the dough and divide it into two balls of dough (or more if you want individual balls for smaller pizzas). Here’s the best way to freeze them:

1. Wrap each ball of dough in plastic wrap.
2. Then, double wrap with aluminum foil or place in a resealable plastic bag or freezer bag to prevent freezer burn.
3. Label with the date and contents.

Store in the freezer for up to 3 months.

Pro tip: Place wrapped dough balls on a baking sheet to freeze individually before stacking them in your freezer.

How to Use Frozen Pizza Dough

When you’re ready for dinner time, remove the dough from the freezer:

• Thaw it in the fridge overnight
• Or leave it on the counter until it reaches room temperature

Once thawed, let it rest for 30 minutes for a final proof. Then, roll it out on a lightly floured surface with a rolling pin, top with pizza sauce and your favorite toppings, and bake on a pizza stone, pizza screen, or pizza pan at high heat, around 475°F, for 10–12 minutes.

You’ll get excellent results with a crisp bottom and soft, airy middle—perfect for homemade frozen pizza or fresh pizza dough night!

Helpful Tips for Freezing and Using Pizza Dough

Use bread flour for best results
Bread flour creates stronger gluten-forming proteins, giving your crust that perfect chew and a flavorful crust. If you only have all-purpose flour, it still works, just expect a slightly softer bite.

Wrap dough properly to avoid freezer burn
Always double wrap your dough: first in plastic wrap, then in a freezer bag or aluminum foil. This prevents ice crystals from forming and protects the dough’s texture.

Label and date everything
You will thank yourself next time you reach for a frozen dough ball. Clearly mark the contents and date using a permanent marker on your resealable plastic bags or freezer-safe containers.

Portion the dough before freezing
Divide your dough into individual balls before freezing. This way, you only defrost what you need without wasting dough or needing to refreeze it.

Thaw the dough the right way
The best way to thaw is in the fridge overnight, then let the dough come to room temperature on the counter. This slow thawing helps preserve the structure of the dough and makes it easier to shape.

Final proof is key
Once thawed and at room temperature, let the dough rest for about 30 minutes. This final proof helps activate the yeast and gives you a lighter, airier crust.

Use parchment paper or a pizza stone when baking
To prevent sticking and achieve excellent results, bake your pizza on parchment paper, a pizza stone, or a pizza pan preheated to high heat (475°F or higher).

Try this with your other yeast doughs
This method works well with other yeast bread recipes like cinnamon rolls, homemade frozen pizza, or even dough made in bread machines.

This is a great way to simplify pizza making and enjoy a quick dinner whenever you need one. Whether you’re feeding the whole family or prepping freezer meals, this easy recipe delivers delicious homemade pizza every single time.