Freezer Friendly: How to Make Pizza Dough

AuthorVivre Le RêveDifficultyBeginner
Yields4 Servings
Prep Time1 hr 35 minsCook Time15 minsTotal Time1 hr 50 mins
Ingredients
 1 tbsp Olive Oil
 250 g Plain Flour
 1 tbsp Sugar
 180 ml Warm Water
 1 tsp Yeast
 1 tsp Salt
Method
1

Firstly, dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.

2

Whilst you’re waiting for the yeast, add 125g of the flour and the salt to a large bowl, then stir well to combine.

3

Add the olive oil to the yeast and water mixture, then pour into the bowl with the flour and salt. Begin adding more flour to the bowl, about 50g at a time, until it forms a ball of dough that you can no longer stir easily.

4

Place the dough onto a lightly floured surface, then knead for a few minutes, adding a little flour as you go to keep it from sticking.

5

At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the fridge over night) or within a month (freezing the dough).

Same Day
6

Place the dough back into the mixing bowl, drizzle with a little oil and move the dough around the bowl to coat it with oil.

7

Cover the bowl loosely with a clean towel and let the dough rise in a warm place for one hour.

8

At this point it should have doubled in size.

9

Once risen, stretch or roll the dough out into a large circle, place on a baking tray, and top with your favourite sauce and toppings.

10

Bake the pizza in a preheated 220ºC oven for about 15 minutes. It will be ready when the edges are starting to brown.

Next Day
11

Letting the dough rise slowly in the fridge for 24 hours makes it taste even better!

12

Roll the dough into a ball and coat with some oil.

13

Place the dough in a covered container and pop in the fridge for 24 hours.

14

Once you're ready to use, let the dough come up to room temperature before stretching, topping, and baking.

Within A Month
15

Roll the kneaded dough into a ball, coat it with some oil, wrap tightly in cling film, then place in a zip top / sandwich bag and pop in the freezer.

16

When you're ready to use the dough, simply take it out of the freezer to defrost a couple of hours before you need it.

17

Make sure the pizza dough is at room temperature before rolling out, topping, and baking.

Ingredients

Ingredients
 1 tbsp Olive Oil
 250 g Plain Flour
 1 tbsp Sugar
 180 ml Warm Water
 1 tsp Yeast
 1 tsp Salt

Directions

Method
1

Firstly, dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.

2

Whilst you’re waiting for the yeast, add 125g of the flour and the salt to a large bowl, then stir well to combine.

3

Add the olive oil to the yeast and water mixture, then pour into the bowl with the flour and salt. Begin adding more flour to the bowl, about 50g at a time, until it forms a ball of dough that you can no longer stir easily.

4

Place the dough onto a lightly floured surface, then knead for a few minutes, adding a little flour as you go to keep it from sticking.

5

At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the fridge over night) or within a month (freezing the dough).

Same Day
6

Place the dough back into the mixing bowl, drizzle with a little oil and move the dough around the bowl to coat it with oil.

7

Cover the bowl loosely with a clean towel and let the dough rise in a warm place for one hour.

8

At this point it should have doubled in size.

9

Once risen, stretch or roll the dough out into a large circle, place on a baking tray, and top with your favourite sauce and toppings.

10

Bake the pizza in a preheated 220ºC oven for about 15 minutes. It will be ready when the edges are starting to brown.

Next Day
11

Letting the dough rise slowly in the fridge for 24 hours makes it taste even better!

12

Roll the dough into a ball and coat with some oil.

13

Place the dough in a covered container and pop in the fridge for 24 hours.

14

Once you're ready to use, let the dough come up to room temperature before stretching, topping, and baking.

Within A Month
15

Roll the kneaded dough into a ball, coat it with some oil, wrap tightly in cling film, then place in a zip top / sandwich bag and pop in the freezer.

16

When you're ready to use the dough, simply take it out of the freezer to defrost a couple of hours before you need it.

17

Make sure the pizza dough is at room temperature before rolling out, topping, and baking.

Freezer Friendly: How to Make Pizza Dough
Vivre Le Rêve
Welcome to Vivre Le Rêve, an online lifestyle magazine for all those who are or who want to be living the dream! I’m Rose, the lifestyle editor here at Vivre Le Rêve.