Pizza dough keeps very well in the freezer and should be used within one to two months of storage. Utilizing a cold defrosting method, versus placing it in the microwave or allowing it to defrost on the counter at room temperature, ensures you won't overheat the dough before it's placed in the oven. Once defrosted, aim to use your pizza dough within one to three days. Otherwise, the dough may sour as the yeast has broken down the glutens, making it more difficult to shape.
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Remove the pizza dough from your freezer, keeping it in its storage bag, and place it in a bowl with enough room for expansion.
Allow the pizza dough to thaw overnight until the dough begins to soften and rise within the bag. You'll notice tiny bubbles on the dough.
Remove the dough from he plastic wrap, and allow it to rest on the counter for about 1 hour before you begin making the pizza.
Cold Water Bath
Remove the pizza dough from your freezer and place it in a medium-sized bowl while still in its plastic storage bag.
Fill the bowl with cold water, and submerge the pizza dough inside the bowl.
Allow the pizza dough to defrost for 1 to 2 hours until it is malleable and has risen slightly in the bag. Tiny bubbles will be present on the surface of the dough.
Pull the thawed pizza dough from the plastic bag and discard.
Let the pizza dough rest in a dry bowl for about 1 hour before you begin start making your pie.
REFERENCES & RESOURCES
- Pizza: Fun Facts
- USDA: The Big Thaw: Safe Defrosting Methods
- Grand Central Baking Company: Made With Grand Central Pizza Dough
- USDA: Kitchen Companion
- Susan's Cooking School: Pizza Dough FAQ's
- King Arthur Flour: Yeast Dough Tips
- Real Simple: Pizza-Dough Pointers
- America's Test Kitchen: Thin-Crust Pizza Recipe
- Jamie Oliver: Pizza Dough