The Best Bulk Pizza Dough Recipe for the Freezer
This bulk pizza dough recipe makes 4 homemade pizza dough balls you can freeze to have on hand for an easy meal.
This is the best homemade pizza dough! It is made from simple ingredients, and you are able to prep so much pizza all at once to have it ready whenever you need it!
Do you have a pizza night at your house? We do! We love using our own pizza dough and favorite ingredients to create whatever pizzas we want each week. It’s fun to cook with the family, and of course, it is a tasty meal that everyone loves!
How to make my homemade bulk pizza dough recipe
This recipe yields 4 pizza crusts
Ingredients:
1 tablespoons sugar
1 Tablespoon of Granulated Yeast
2 2/3 cups lukewarm water
1/4 cup extra-virgin olive oil, plus more for brushing
6 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon Kosher salt or sea salt
Toppings, such as pizza sauce, shredded mozzarella, and fresh basil
Instructions to Make Bulk Pizza Crust:
- Whisk the warm water, olive oil, salt, and the sugar in a very large bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Mix in the flour and gradually stir with a wooden spoon or rubber spatula to make a rough dough. You may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight) and allow the dough to rest until the dough rises and flattens on top. This should take around 2-3 hours depending on the temperature of your kitchen.
- Once the dough has risen, use a large serrated knife to cut the dough into 4 equal parts.
- Turn the dough out onto a floured surface. Knead until smooth, about 1 to 2 minutes, dusting with more flour if necessary. Form each portion of the dough into a smooth ball.
- To freeze the dough for later, wrap the risen pizza dough balls individually in plastic wrap and freeze up to 1 month. If you want to freeze it longer, put the wrapped dough balls into a labeled Gallon-sized freezer bag and freeze for up to 6 months. Thaw the dough ball (still wrapped in plastic wrap) in the refrigerator overnight and then allow to come to room temperature on your countertop before stretching or rolling out.
- To assemble and bake: One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.
- Put 1 ball of dough on a large piece of parchment that’s been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or a second inverted baking sheet. Or you can stretch the dough with your hands. If the dough gets too sticky use a little olive oil on your hands to prevent sticking.
- Slide the pizza (on the parchment) onto the hot stone or baking sheet then drizzle the crust with a little olive oil and top with your favorite sauce, cheese and toppings. Bake until the crust is golden brown and the cheese, if using, is bubbling, 10 to 14 minutes. Let cool 1 to 2 minutes before slicing.
- You could also use this dough in an outdoor pizza oven. Just follow the manufacturer’s instructions to bake.
What is the best type of flour to use for pizza dough?
For this recipe, I always use unbleached all-purpose flour. Some recipes call for using bread flour, but I think all-purpose flour works just fine.
How to store a bulk pizza dough recipe
How to freeze:
Simply follow the directions all the way to step 5. This is the point when you can freeze your dough!! Divide into portions, place into freezer bags, seal, removing all air, and freeze for up to three months.
How to Store in the fridge:
Making this pizza dough recipe with yeast ahead of time is a huge time saver. Making a day or two ahead and storing it in the fridge is an easy way to get ahead at dinner time.
If you aren’t interested in freezing your dough but still want to prepare it a little bit ahead of time and keep it in the fridge, you can! Follow the directions all the way through step 5 and then cover and refrigerate for up to three days. Letting your pizza dough sit in the refrigerator in an airtight container for 18-24 hours really develops that delicious yeasty flavor. Not a necessary step, but a delicious one. Next time you make pizza dough.
How to thaw bulk pizza dough
To Use: Remove from the freezer and thaw the dough ball (still wrapped in plastic wrap) in the refrigerator overnight and then allow to come to room temperature on your countertop before stretching or rolling out.
How to use homemade pizza dough:
- Calzones
- Breadsticks topped with garlic and herbs
- Stromboli
- Pepperoni Rolls
- Garlic knots
- Cinnamon dessert pizza
- Pizza – Pizza Margarita or Neapolitan pizza are some of our favorites!
Tips for Perfect Homemade Pizza Every Time
How to make pizzas with homemade dough
Making your own pizza dough is just the beginning—how you shape, top, and bake it makes all the difference. Here are a few of our best tips for turning your homemade dough into pizza night perfection:
1. Don’t Overload the Toppings
It’s tempting to pile on the sauce, cheese, and extras, but too many toppings can weigh down the crust and make it soggy. Aim for a light, even layer of each ingredient and leave a small border around the edges so the crust can rise and crisp up nicely.
2. Let the Dough Rest Before Shaping
If your dough feels tight or springs back when you try to roll it out, let it rest at room temperature for 10–15 minutes. This relaxes the gluten and makes it easier to stretch into your desired shape.
3. Use Parchment Paper for Easy Transfer
Working with parchment paper makes it simple to slide your pizza onto a hot stone or baking sheet—no sticking, no mess, and a beautifully crisp bottom crust.
4. Crank Up the Heat
A super-hot oven is essential for that classic pizzeria-style crust. Always preheat your oven (with the pizza stone or baking sheet inside) for at least 45 minutes at 500°F for the best results.
5. Brush the Crust with Olive Oil
A quick brush of olive oil around the edges of the dough before baking helps the crust develop a golden, flavorful finish.
6. Experiment with Flavors
Once you’ve mastered the basics, try flavoring your crust with garlic powder, dried oregano, or a pinch of crushed red pepper mixed into the dough. It adds a subtle boost of flavor without overpowering your toppings.
Tips for Working with Homemade Pizza Dough in a Home Oven
Whether it’s your first time making pizza from scratch or you’re prepping a lot of pizza for future meals, a few simple techniques can help you get the most out of this easy homemade pizza dough recipe, especially when baking in a home oven.
Start with the Right Flour
If you’re after a thin crust or that perfect chewy bite, using a quality pizza flour can make a big difference. Many bakers love the results from 00 flour, but unbleached all-purpose flour also works great. Avoid adding too much flour during kneading—just enough to keep the dough from sticking to your work surface or wooden spoon.
Mixing the Dough
Use the bowl of a stand mixer fitted with a dough hook attachment for easy kneading, or try medium-low speed in a KitchenAid mixer for 6–8 minutes until a smooth, tight ball forms. Scrape the sides of the bowl as needed to ensure everything is incorporated. If mixing by hand, use a large mixing bowl, then transfer to a floured surface and knead with your hands.
First Rise and Dough Rest
After mixing, let the dough undergo its first rise in a greased bowl covered with plastic wrap or a loose lid. In warmer kitchens, this usually takes 2-3 hours, but in colder temperatures, it may take longer. Be patient—this fermentation process is key for great flavor.
Shaping the Dough
When you’re ready to bake, remove one of your pizza dough balls (or frozen dough that’s been thawed) and allow it to rest at room temperature. This dough rest makes it easier to roll out without springing back. You can hand-stretch dough or use a rolling pin to shape it into a circle or rectangle, depending on your pan.
Baking at the Right Temperature
For best results in a home oven, use a pizza stone or preheated baking sheet placed on the bottom rack. Crank the heat to the highest safe temperature (usually around 500°F). The higher temperature helps mimic the environment of an outdoor pizza oven, giving you a crisp crust and perfectly melted cheese. If your oven runs hot or you’re aiming for a thicker crust, you can try a lower temperature and a slightly longer bake time.
Prepare for the Bake
Place the stretched dough on parchment paper before adding pizza sauce and your favorite toppings. This makes it easier to slide the pizza onto the hot baking sheet or pizza stone. Brush the crust with olive oil and sprinkle with a pinch of salt for extra flavor.
Storing for Future Use
If you’re making multiple pizza dough balls ahead of time, wrap each ball of dough tightly in plastic wrap and store in a freezer bag for future use. When ready to bake, thaw in the fridge overnight, then let it rise again in a greased bowl for a second rise before shaping and baking.
Printable Recipe Card
The Best Bulk Pizza Dough Recipe for the Freezer
Ingredients
- 1 tablespoons sugar
- 1 Tablespoon of Granulated Yeast
- 2 2/3 cups lukewarm water
- 1/4 cup extra-virgin olive oil plus more for brushing
- 6 1/2 cups all-purpose flour plus more for dusting
- 1 tablespoon Kosher salt or sea salt
Instructions
- Whisk the warm water, olive oil, salt, and the sugar in a very large bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
- Mix in the flour and gradually stir with a wooden spoon or rubber spatula to make a rough dough. You may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight) and allow the dough to rest until the dough rises and flattens on top. This should take around 2-3 hours depending on the temperature of your kitchen.
- Once the dough has risen, use a large serrated knife to cut the dough into 4 equal parts.
- Turn the dough out onto a floured surface. Knead until smooth, about 1 to 2 minutes, dusting with more flour if necessary. Form each portion of the dough into a smooth ball.
- To freeze the dough for later, wrap the risen pizza dough balls individually in plastic wrap and freeze up to 1 month. If you want to freeze it longer, put the wrapped dough balls into a labeled Gallon-sized freezer bag and freeze for up to 6 months. Thaw the dough ball (still wrapped in plastic wrap) in the refrigerator overnight and then allow to come to room temperature on your countertop before stretching or rolling out.
- To assemble and bake: One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F.
- Put 1 ball of dough on a large piece of parchment that’s been lightly dusted with flour, then stretch into a 12- to 14-inch round. Slide the parchment with the dough onto a pizza peel or a second inverted baking sheet. Or you can stretch the dough with your hands. If the dough gets too sticky use a little olive oil on your hands to prevent sticking.
- Slide the pizza (on the parchment) onto the hot stone or baking sheet then drizzle the crust with a little olive oil and top with your favorite sauce, cheese and toppings. Bake until the crust is golden brown and the cheese, if using, is bubbling, 10 to 14 minutes. Let cool 1 to 2 minutes before slicing.
- You could also use this dough in an outdoor pizza oven. Just follow the manufacturer’s instructions to bake.
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