Classic dough for freezer

This is a tutorial for how to handle your pizza dough if you wish to store it in a freezer for later use.

For instructions on how to make the dough kneaded in a food mixer (step 1 to 10) see here:

For instructions on how to make the dough kneaded by hand (step 1 to 16) see here:


  1. Divide the dough into desired weight pieces. I usually make 8 pieces of 250 g. each.
  2. Now it is time to form your dough balls:
  3. Shape your dough balls by taking the edge and pushing it into the center of the ball, you continue all the way round and repeat until you have a tight and even ball.
  4. Cower each dough ball with olive oil on the whole surface.
  5. Place each dough ball in a separate freezer bag and twist the end of the bag into a pony tail and place the bag in a container so that the dough is on top of the pony tail. Do NOT make a knot on the bag.
  6. Place the dough in your refrigerator for at least 6 hours and up to 12 hours.
  7. Tie a knot on each bag and place them in the freezer.
  8. The day before pizzaday:
  9. Take the needed amount of bags with pizza dough out of the freezer and place immediately in the refrigerator. Make sure that nothing is resting on top of the dough.
  10. On pizzaday:
  11. Take the dough out of the refrigerator at least 1 hour before shaping your pizza. The dough should have a core temperature of at least 15 degrees and up to room temperature.
  12. Bake the pizza as you would normally do with a fresh pizza dough.