Frozen Pizza Dough Balls
Sunrise Flour Mill
We have been pre-making dough balls for years! We make a large batch of pizza dough, portion it into individual dough balls/crusts, and freeze them. When a hankering for homemade pizza rolls around, we pull the dough balls out of the freezer for a delicious, nutritious and convenient meal.
1000g Sunrise Flour Mill Heritage Pizza Flour
2 Tbsp dry active yeast
1 Tbsp sea salt
650g of warm water (no chlorine)
In a large bowl, measure the flour. Add the salt and mix to disperse. In a separate bowl, add the yeast to the warm water (75-80F). Mix to disburse lumps. Let sit for a few minutes or until foamy on the top.
Add the yeast mixture into the flour mixture.
With a dough hook, knead on slow to medium speed for 7 minutes, or knead by hand for 10 minutes.
Place dough in a large oiled bowl, turn once so the dough is coated, and cover with plastic wrap or a silicone bowl cover. Place in a warm spot and allow to bulk proof until it doubles in size.
The proofing time will vary; it may double in a couple hours if the ambient temperature is 70F+. The cooler the ambient temperature, the longer it will take to double. Here are some proofing tips.
After the bulk proof, punch the dough down and portion into the individual dough balls. This recipe will make about (5) twelve ounce dough balls. Each dough ball will make a 12 inch thin crust pizza.
Shape into taut round dough balls and place onto a baking sheet. Place the baking sheet into the freezer.
When frozen solid after about 4-6 hours, transfer dough balls to a plastic bag and put back in the freezer.
The dough balls should be good for 4-6 weeks.
To thaw take out of refrigerator several hours before you plan to use depending on the ambient temperature. Again, warm means quicker, cold means slow, just like proofing.
Seri says 1000gr flour=8.33 Cups.
But if you have a scale, weighing ingredients is much more accurate. Especially flour. 😊
The amount of yeast matches the amount of flour. You are making 5 crusts. My yeast I put in to 105-115 degree water.
Could you let me know measurements in cups vs grams? I don’t have a scale to measure grams
2 Tablespoons of yeast?
Could I use the regular flour your white flour for this? and how is the pizza dough different?
Thanks,Carol Joyce Sheets
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.
I can’t wait to try this receipe. Seems like when we want pizza we don’t want the wait. These will be great!
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.
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.
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.
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!
How do I measure 1000 g’s o 650g’s
Another measurement, perhaps?
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.
Leave a comment