How to Store Pizza Dough

Refrigerating the Dough

Spread non-stick cooking spray inside a resealable plastic container. Make sure the dough is thoroughly kneaded before storing it. Use baking spray to lightly coat the plastic container on the bottom and the sides so the dough doesn’t stick. You can shape the dough into balls before storing it if you want to, but it is not required.

Seal the dough in the container and store it in the fridge for up to 3 days. Place the dough inside the container and seal it with a lid or plastic wrap. While the dough is in the fridge, it will slowly rise and gain flavor. Make sure to use the fresh dough within 3 days, or else it won’t taste as good. The pizza dough will expand and rise the longer you leave it in the fridge.

Pull the pizza dough out of the fridge 15 minutes before you want to use it. Take the lid off of the container and let the dough warm up before you cook it. This brings it back up to a workable temperature so you can stretch and knead it.

Punch down the dough after it warms up. Make a fist and push the dough down to reduce its size. This helps reshape the dough back into a ball and releases the gas bubbles formed from the yeast. Let the dough rest for another 15 minutes after you punch it.

Freezing Pizza Dough

Coat the dough balls with olive oil or baking spray. Lightly spray the dough with baking spray or rub on a thin layer of olive with your hands. Spread the oil or spray over the entire surface of each of the dough balls. This prevents multiple balls from sticking to one another or their container. Balls of dough are easier to store so you don’t have to thaw out all the dough every time you want a pizza. Use a kitchen brush if you don’t want to get oil on your hands. Substitute your preferred cooking oil in the place of olive oil.

Wrap each ball with parchment paper if you plan on keeping them together. Use a small piece of parchment paper for each of the pizza dough balls. This keeps the dough separated so the dough balls don’t get stuck to one another. Use wax paper if you don’t have parchment paper. You don’t have to wrap the pizza dough if you store the balls in separate bags.

Place the dough in a freezer-safe plastic bag. Use resealable bags that are meant for freezer use. Push all the air out of the bag so it’s more compact and easier to store. You could also use a resealable plastic container.

Store the dough in the freezer for up to 3 months. Keep the bag sealed until you’re ready to use one of the dough balls. Take one of the balls out each time you want to make a pizza. After 3 months, the dough may get freezer burn, which will affect its flavor.

Thaw the dough in the fridge 12 hours before you want to use it. Pull the bag out of the freezer and place it in the fridge. Keep it there overnight, or for at least 12 hours, so the dough is workable before you cook it.

Let the dough warm up for 30 minutes before stretching it. Put your dough in a bowl on the counter to let it come to room temperature. This will make it easier to work and reshape the dough.