Dough Recipe

Learn to make dough that yields 4 balls for approx. 12-inch pizzas. Perfect for freezing and baking whenever needed. Easy steps for kneading, rising, and storing.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Activate Yeast: In a large bowl or the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it stand for 5-10 minutes until the mixture is frothy and bubbly.

Step 2

Mix Dough: Add the olive oil, salt, and 3 1/2 cups of the flour to the yeast mixture. Mix until combined. Then, knead using a dough hook on medium-low speed (or by hand) for about 5 minutes, adding more flour as needed until the dough is smooth and just slightly sticky.

Step 3

First Rise: Grease a large bowl with olive oil, place the dough ball inside, and turn it over to coat the other side. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 45 minutes to 1 hour, or until it has doubled in size.

Step 4

Portion and Shape: Transfer the risen dough to a lightly floured surface. Divide the dough into desired portions (e.g., four equal balls).

Step 5

Initial Freeze: Shape each portion into a ball. Arrange the dough balls on a baking sheet or plate (lightly floured or oiled) and place them, uncovered, in the freezer for 1-2 hours until they are firm/frozen solid.

Step 6

Package for Storage: Once the dough balls are frozen, remove them from the baking sheet. Wrap each ball tightly in plastic wrap, removing as much air as possible to prevent freezer burn. For extra protection, place the wrapped balls in a large freezer-safe zip-top bag or an airtight container. Label with the date.

Step 7

Store: Store in the coldest part of the freezer for up to 3-4 months.

Step 8

Thawing and Baking: Thaw the desired number of dough balls in the refrigerator overnight (8-12 hours) or at room temperature for 1.5-2 hours. Before shaping, let the dough sit at room temperature for about 30-60 minutes so it's easier to stretch. Shape the dough, add your toppings, and bake.