How to Make Pizza Dough in Advance

Learn how to make pizza dough in advance so you can always have fresh, delicious pizza on hand! This easy recipe only requires a few simple ingredients and can be made ahead of time and stored in the fridge or freezer.

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Introduction

Assuming you will be making your own Pizza Dough there are a few different ways that you can go about making it in advance. One option is to make the dough and then let it rise in the refrigerator overnight. This will give you a head start on making your pizza the next day. Another option is to freeze the pizza dough after it has been made. This will allow you to have pizza dough on hand for those days when you don’t have time to make it from scratch.

If you choose to refrigerate your Pizza Dough it is important to note that the dough will continue to rise in the refrigerator. As a result, you will need to punch it down at least once during the refrigeration process. When you are ready to use the dough, simply remove it from the refrigerator and let it come to room temperature before proceeding with your recipe.

If you choose to freeze your pizza dough, there are a couple of different ways that you can do this. One option is to form the dough into balls and then wrap each ball individually in plastic wrap. Another option is to roll out the dough and then place it on a baking sheet that has been lined with parchment paper Once the dough is frozen, you can then transfer it to an airtight container or freezer bag. When you are ready to use the Frozen Pizza dough, simply thaw it overnight in the refrigerator and then let it come to room temperature before proceeding with your recipe.

What You Need

-1 1/2 tablespoons instant or active dry yeast
-1 1/4 cups lukewarm water (105° to 115°F)
-3 3/4 cups unbleached all-purpose flour
-2 teaspoons salt
-1 tablespoon olive oil or vegetable oil, plus more for greasing the bowl

##In a large bowl, whisk together the yeast, water, flour, salt and oil until a sticky dough forms. If the dough is too dry, add additional water 1 tablespoon at a time. If the dough is too wet, add additional flour 2 tablespoons at a time.

Turn the dough out onto a lightly floured work surface and knead for 10 minutes. The dough should be sticky but smooth. Coat a large bowl with oil and transfer the dough to the bowl. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 2 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Divide into 3 pieces and shape each into a ball. Place on a baking sheet, cover with plastic wrap and refrigerate for at least 8 hours or up to overnight before using. Let stand at room temperature for 30 minutes before proceeding with your recipe.

The Process

One of the keys to making excellent pizza at home is advance preparation. Pizza dough needs time to rise, so it’s best to make it the night before you plan to bake. This gives the yeast time to do its work and results in a more flavorful crust.

Here’s how to make pizza dough in advance:

1. Combine the yeast, water and sugar in a small bowl and stir gently to dissolve. Let stand for 5 minutes, or until the mixture is foamy.

2. In a large bowl, combine the flour and salt. Slowly add the yeast mixture, stirring until it forms a sticky dough.

3. Transfer the dough to a floured surface and knead for 10 minutes, or until it’s smooth and elastic. shape into a ball and place in a greased bowl. Cover with a damp towel or plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.

4. Once the dough has doubled in size, you can use it immediately or store it in the refrigerator for up to 3 days. When you’re ready to use it, transfer the dough to a floured surface and let it come to room temperature before shaping it into a crust.

Storing the Dough

After you’ve made your pizza dough, you can store it in the fridge for up to five days. Just place it in a well-sealed container (a zip-top bag works well). If you want to store it for longer than that, you can freeze it for up to three months. Thaw the dough overnight in the fridge before using.

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