Frozen Pizza Dough Balls

Frozen Pizza Dough Balls



  • Becky

    Seri says 1000gr flour=8.33 Cups.
    But if you have a scale, weighing ingredients is much more accurate. Especially flour. 😊

  • Wendy

    The amount of yeast matches the amount of flour. You are making 5 crusts. My yeast I put in to 105-115 degree water.

  • Michelle

    Could you let me know measurements in cups vs grams? I don’t have a scale to measure grams

  • Donna

    2 Tablespoons of yeast?

  • Carol

    Could I use the regular flour your white flour for this? and how is the pizza dough different?

    Thanks,Carol Joyce Sheets

  • Pam

    Just confirming that the recipe calls for 2 TABLESPOONS of yeast? I made my first batch and it turned out perfect – but the rise time was about an hour to double. Only 70 degrees in My kitchen. The dough seemed really bubbly. I haven’t tried to bake a crust yet, so time will tell.

  • Linda Parks

    I can’t wait to try this receipe. Seems like when we want pizza we don’t want the wait. These will be great!

  • Leigh Miller

    I am trying the frozen pizza dough. The recipe says to put the yeast in 75 – 80 degree water. I did that twice but did not get a foamy top. I don’t want to use it because I am afraid it is not right. When I look online it says to activate using 105 to 115 degree water. Is the recipe wrong? I don’t want to use the water because it did not get foamy but I think it is because the water was only about 82 degrees.

  • Jana Wyatt

    Thank you so much for this. I really like your pizza crust recipe. We’ve tried many and yours is our family favorite. Freezing the dough balls will make it so much easier for our family pizza parties.

  • Ron

    Quicker yet, I let the dough rise and then roll out five thin crusts, not dough balls. I then par-bake the crusts on a preheated pizza stone, just until the moisture is gone from the crust (no browning) a couple minutes max. Remove from the oven and let them cool completely to room temperature. Next, I vacuum seal the cooled crusts in single or double packages (place parchment paper between the two pack crusts) and freeze them. When it is time for a Pizza, remove a one or two frozen crusts, no thawing or room temperature needed. Put on your favorite toppings on the frozen crust and slide onto a PREHEATED 500 degree pizza stone and have finished pizza in 8-10 minutes not a couple hours. The same GREAT tasting Heritage crust in only 10% of the time. I usually make ten at a time, four singles and three double packages. I also make smaller personal size crusts for my grandchildren. Kids love to make their own pizza when they come to visit. They will keep for months in the freezer.

  • Kate

    Thank you💝

  • James Hopman

    Just made pizza the other day and wasn’t sure if I could freeze the dough! Will do this in the future! in the meanwhile eating a lot of pizza! didn’t get the dough spread thin enough but it tastes great!

  • Becky Schultz

    How do I measure 1000 g’s o 650g’s
    Another measurement, perhaps?

  • Anjula Razdan

    Hi there, I used to buy your frozen dough balls from Minneapolis area co-ops all the time (they make AMAZING pizzas), but I can’t seem to find them anymore. Are you still selling those frozen dough balls anywhere in the Twin Cities? I would prefer to buy them rather than make them. :) Thanks so much for all of your products…they are wonderful.

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