How to Store Pizza Dough the Right Way will transform your pizza game! You need to know how to store pizza dough if you have leftover pizza dough, want to save time and work before the next pizza night, or simply enjoy the convenience of having pizza dough ready whenever you crave a pie.
Advantages of storing pizza dough:
- The dough will be more durable.
- Make scheduling easier.
- Save any leftover dough for another use.
- You’ll always have pizza dough on hand!
The amount of yeast used and the temperature at which the dough is stored determine how long pizza dough lasts. Because yeast is more active at higher temperatures, lowering the temperature causes the yeast to slow down. As a result, pizza dough stored at a lower temperature, such as in the refrigerator or freezer, will last longer than dough stored at room temperature.
How to Store Pizza Dough on the counter
3 How to Store Pizza Dough the Right Way
During fermentation, pizza dough is typically kept at room temperature on the counter. Typically, standard pizza dough is left for 1-2 hours, whereas Neapolitan pizza dough is fermented at room temperature for 8-12 hours. The only difference is the amount of yeast used. The less yeast in the dough, the longer it can be left out at room temperature before over-proofing.
How to store pizza dough at room temperature
Store pizza dough in an airtight container or wrap it in plastic wrap. This prevents the dough from drying out and forming a hard, dry surface. Brush the dough and the container with olive oil as well. This will keep the surface from drying out and make it easier to remove from the container when you’re ready to make pizza.
When making pizza dough, I recommend starting with a large batch and then doubling or tripling the recipe. Then, as described above, leave it in an oiled container for 1-2 hours. Make smaller, portion-sized dough balls first. Then, depending on the type of pizza dough you’re making, leave it for another hour overnight.
How to Store Pizza Dough in the fridge
If you want to make pizza dough ahead of time or have leftover dough after baking pizza, storing it in the fridge is ideal. It’s also useful for slow fermentation, which results in a more complex flavor.
How to Store pizza dough in the fridge
When storing pizza at room temperature, I recommend leaving it at room temperature for 1-2 hours first. Then divide the dough into individual, portion-sized balls. Finally, place it in an airtight container that has been sprayed with olive oil.
- Make the pizza dough.
- Fermentation in bulk. Allow the pizza dough to rise according to the recipe.
- Make individual dough balls.
- Place the dough balls in airtight containers coated with olive oil or in a plastic-wrapped bowl.
- Refrigerate the container for up to 7 days.
Tip: If you intend to store the pizza dough in the refrigerator for several days, use a high gluten flour, such as bread flour, or strong pizza flour, such as Caputo Chef’s flour.
If you have any leftover dough after baking the pizza, simply place it in the same oil-coated airtight containers and refrigerate it.
How to use pizza dough from the fridge
When you’re ready to use the dough, remove it from the fridge for at least 1 hour before baking the pizza to allow it to come to room temperature. You can now use it as you would any other room-temperature fermented pizza dough.
- Remove the dough from the refrigerator at least 1 hour before making the pizza.
- Allow the dough to reach room temperature.
- Stretch, top, and bake your pizza as you would any other pizza dough.
Storing pizza in the fridge to improve the flavor
Refrigerating pizza dough is another great way to improve the flavor. Slowing down the fermentation allows the yeast to eat the sugars and release CO2 at a slower and more consistent rate. This results in more complex flavor compounds than quick proofing.
I usually keep my dough in the refrigerator for 3-5 days. This yields the ideal consistency while also providing a delicious flavor. With less yeast, this works best for Italian-style pizza dough. If you’ve never tried slow fermentation before, I recommend cutting back on the yeast. This will help to slow down the fermentation process and prevent over-proofing.
How to Store Pizza Dough in the freezer
If you’re not going to use the leftover dough for a while, or simply want to have some backup pizza dough on hand at all times, store it in the freezer. I keep a few doughs in my freezer at all times. It’s not much more work to double or triple your recipe, and having a few extra backup pizza doughs is extremely convenient.
How to store pizza dough in the freezer
- Make the pizza dough.
- Fermentation in bulk. Allow the pizza dough to rise according to the recipe.
- Make individual dough balls.
- Place the dough balls in an airtight container or zip-lock bag coated with olive oil.
- Allow the dough balls to rise until nearly fully fermented.
- Place the container in the freezer for up to three months.
I recommend leaving it at room temperature for 1-2 hours before storing it in the fridge or at room temperature. Then divide the dough into individual, portion-sized dough balls and store them in airtight containers. Ziplock bags are another good option because they take up less freezer space.
Simply place the dough balls in oil-coated airtight containers and place them in the freezer to store leftover pizza dough.
How to use pizza dough from the freezer
- Remove the dough from the freezer and place it on the counter for 4 hours.
- Allow the dough to thaw and reach room temperature.
- Stretch, top, and bake your pizza as you would any other pizza dough.
When you’re ready to use your dough, take it out of the freezer and let it thaw for at least 3-4 hours at room temperature.
Alternatively, you can place the frozen dough in the refrigerator to thaw overnight. Then take it out and let it come to room temperature before baking the pizza.
If you’re in a hurry, use a room-temperature water bath to speed up the defrosting process. Submerge the container or zip-lock bag with the dough and set aside for 1-2 hours to defrost.
How to store pizza dough during fermentation
It’s also critical to store your pizza dough while it’s fermenting. Particularly if you use a long, slow fermentation, such as for Neapolitan pizza (recipe) or cold fermentation (recipe).
Neapolitan pizza
When making Neapolitan pizza, the dough balls are fermented for 6-12 hours. And if not properly stored, the surface will dry out. This results in a dough that is more difficult to open and stretch, as well as dry, hard flakes on your pizza crust after baking.
A proofing box is the best place to keep Neapolitan pizza dough balls. A pizza-proofing box is an airtight container designed for storing pizza dough balls while they proof. Proofing boxes come in a variety of sizes, with capacities ranging from 4 to 12 pizza dough balls.
Cold fermented pizza
The easiest and most convenient way to store the pizza dough balls for cold fermentation is in individual airtight containers, as described in the section about storing pizza dough in the fridge. If you have room in your fridge, you can also store the dough balls in a proofing box.
Faq about How to Store Pizza Dough the Right Way
Why does pizza dough go bad?
Over-proofing is the main danger. Overproofing occurs when the dough is allowed to rest for an extended period of time and begins to lose shape and texture because the gluten is no longer able to trap the gases inside the dough.
Pizza dough’s surface is not airtight, like a balloon that traps all the gas inside, and gas constantly escapes. The dough will continue to rise as long as the yeast can produce enough gas. However, if you leave the dough out for too long, the gluten strains will weaken and the yeast will not be able to produce enough gas to keep the dough inflated. You will then have a dough with a poor structure that cannot hold its shape.
The amount of yeast in the pizza dough controls the rate of fermentation. That is, the more yeast you add, the faster the dough rises. To achieve quick rising, most home pizza recipes use a lot of yeast. Neapolitan pizza, on the other hand, uses much less yeast and thus ferments much more slowly.
Pizza dough will not go bad in the sense that it is unsafe to eat if left for an extended period of time. As long as your ingredients aren’t spoiled, contaminated, or contaminated with mold, etc. When baking pizza, it is critical to use high-quality ingredients. If the dough is left for too long, it may develop flavors.
How long can pizza sit out on the counter?
Standard pizza dough can be left out for 2-4 hours, while Neapolitan-style pizza dough with less yeast can be left out for up to 24 hours.
How long can pizza stay in the fridge?
Pizza dough can be kept in the fridge for up to a week. Refrigerating pizza dough slows the fermentation process but does not completely stop it. As a result, if you intend to leave your dough in the fridge for an extended period of time, you should reduce the amount of yeast.
Although it can be left for up to two weeks, I recommend freezing the dough if you aren’t going to use it within 7 days because it can overproof. I’ve discovered that the sweet spot for flavor is 3-5 days, so there’s no point in leaving it longer for flavor
How long can pizza stay in the freezer?
Pizza dough will keep in the freezer for three months. When the pizza dough is frozen, the fermentation process comes to an end. As a result, you can leave your dough in the freezer for much longer than in the fridge.
Conclusion about How to Store Pizza Dough the Right Way
Pizza dough can be stored in the fridge for up to a week, or in the freezer for up to three months. When storing pizza dough in the fridge, make sure to tightly wrap it in plastic wrap or place it in a ziplock bag. If freezing pizza dough, make sure to divide it into smaller portions so that it will thaw faster and evenly.
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