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Can you freeze homemade pizza dough?

post #1 of 6
Thread Starter 
I found a recipe for whole wheat pizza crust but the recipe is for one thick crust or 2 thin crusts. I was going to make this today, but was wondering if I can freeze half the dough and how? Should I freeze it after I kneed it or what? I'd like to freeze it in a ball cause I don't have extra pizza pans.
post #2 of 6
Does the recipe call for a second rise? I know I buy the frozen pizza dough balls and I think they make them up, let them rise, punch them down then ball them up and freeze. I then buy, let defrost and it will rise again throughout the day, I will punch it down and then use it. I don't think it would be any different if you did it yourself.
post #3 of 6
Freeze after first rise. I freeze pizza dough all the time. I even have a no-rise recipe. Make sure to thaw completely and bring to room temp/rise. Otherwise it will be very hard to roll out.
post #4 of 6
Quote:
Originally Posted by swishina View Post

Freeze after first rise. I freeze pizza dough all the time. I even have a no-rise recipe. Make sure to thaw completely and bring to room temp/rise. Otherwise it will be very hard to roll out.

I do this too!
post #5 of 6
Quote:
Originally Posted by swishina View Post

Freeze after first rise. I freeze pizza dough all the time. I even have a no-rise recipe. Make sure to thaw completely and bring to room temp/rise. Otherwise it will be very hard to roll out.

Would you be willing to share your tried & true pizza dough recipes pls (your regular dough recipe as well as the no-rise one)! TIA!
post #6 of 6

Well, I'm 3 years late in seeing this, but here is my recipe. I think the garlic is really important - that's why it tastes sooo yummy!

 

Pizza Dough

 

1 c. warm water

1 T. yeast

1 T. sugar

2 T. oil

3 c. flour

2 t. crushed garlic

1 t. basil (I omit this for the BBQ chicken pizza)

1 t. salt

 

Dissolve yeast in a bowl with warm water. Add sugar, salt and oil and spices as desired. Mix well. Gradually add flour to form a stiff dough. Knead on a floured surface until smooth.

 

Rising (optional): Place in greased bowl. Turn dough over to grease top; cover and let rise until double. (Freeze here, if desired.  To use: thaw, bring to room temp, and rise until double).

 

Divide dough in half for two medium pizzas, or roll out entire dough for 9x13 pan 1/4-1/2 in. thick. Cover with pizza sauce. Add your choice of cheese and toppings. Bake at 375 for 20-25 minutes.

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