• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Blog

    Freezable Pizza Dough

    October 15, 2014 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    Recipe to Riches starts next week and I will be once again reviewing the weekly product on Belly Rumbles on Wednesdays. It will be back to last year’s routine of buying, trying and eating the products on my own time and dime.

    Did you follow my rants last year? If you did will know that my favourite product from the season was Chris’ Golden Greek Pizza Base Kit.

    Pizza-Dough-Recipe-2

    I was a complete doubter and grumble bum about the product until I actually tried it. I instantly fell in love, as did many of my readers. I still get emails and comments about that particular product to this day. It was even a favourite at the ‘judgment’ party I held at the end of the season last year. 

    Pizza-Recipe-1

    My recipe for freezable pizza dough was an accident. I stupidly added too much yeast to a tried and tested pizza dough recipe I have. As the dough was taking on a life form of its own on my kitchen counter, my memory was jogged to my initial observations of the Golden Greek product. I felt that there may have been more yeast added than normal to that particular product. I could be completely wrong and probably am, but it did get me to thinking.

    The ever expanding dough on my counter was portioned, wrapped in plastic wrap and frozen. I was thrilled when the defrosted dough worked brilliantly a few weeks later.

    This recipe has been used many times and frozen just as many. We have had a couple of dough portions not rise as well as the others (from the same batch), but on a whole, it works. Even on the odd occasion they don’t rise a little on cooking, they still taste great.

    Pizza-Dough-Frozen

    The pizza in the photos has a simple (and my favourite) topping of prosciutto, mozzarella and basil on a tomato sauce. I then give it a sprinkle with truffle salt, which really is a brilliant combination. You have to try it.

    I hope you guys enjoy my rants over the next few weeks on the upcoming Recipe to Riches products. If you are like me and wanted Chris’ pizza dough to win last year, give mine a go and let me know what you think.

    Sara xxx

    Freezable Pizza Dough Recipe

    Recipe Author: Sara McCleary
    Makes 6 bases.
    A recipe for pizza dough that can be frozen and then used when needed.
    Print Recipe Pin Recipe
    Prep Time 2 hrs 30 mins
    Cook Time 15 mins
    Total Time 2 hrs 45 mins
    Course Savoury Baking
    Cuisine Italian
    Servings 6 pizzas
    Calories 713 kcal

    Ingredients

    • 1 kg 00 flour
    • 32 grams yeast dried
    • pinch salt
    • 50 ml olive oil
    • 35 ml maple syrup the real stuff
    • 500 ml warm water

    Instructions
     

    • In a large bowl mix flour, yeast, salt. Then add olive oil, maple syrup and three quarters of the water. Mix and add more water as needed. You want your dough to come together, but not be too wet.
    • Turn dough out on to a floured bench and kneed until the dough is smooth and elastic.
    • Wipe the inside of your bowl over with a little olive oil and return your ball of dough. Cover with some plastic wrap and leave to rise for 1 – 2 hours. It depends on the weather, but you want it to double in size.
    • Once dough has doubled in size give it a punch in the bowl. Technical term is knocking it back. Then scoop dough out on to your floured bench.
    • Divide dough into six equal portions and roll in to balls. Leave (covered) to rest for 30 minutes. Wrap in plastic wrap and place in your freezer.
    • Dough can be used at this point if you don’t want to freeze it. I usually make a couple of pizzas and then freeze the rest of the dough.
    • When you are ready to make pizza from the frozen dough, defrost dough in the fridge (or if cool enough on your kitchen bench)
    • Roll or stretch the dough out to your desired size. I tend to stretch it, that’s why my pizzas look less than perfect. Place on a lightly floured pizza tray and prick the pizza base with a fork.
    • Then it is up to you on how you want to top your pizza. Spread over some of your favourite pizza sauce, add cheese and toppings.
    • To cook, I turn my oven up as high as it will go and place the pizza on the bottom rack. I then keep an eye on it until the pizza is done. I find by cooking it this way I never end up with soggy pizza, and it turns out perfect every time.

    Nutrition

    Calories: 713kcalCarbohydrates: 133gProtein: 19gFat: 10gSaturated Fat: 1gSodium: 10mgPotassium: 242mgFiber: 5gSugar: 3gCalcium: 34mgIron: 7.9mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    « Smoke Screen Oysters
    No oil fried Chicken Balls Recipe »

    Reader Interactions

    Comments

    1. Tania @My Kitchen stories

      October 20, 2014 at 9:46 am

      I didn't read all your rants last year but look forward to them, this year. It will be good to see what you think

      Reply
    2. Helen | Grab Your Fork

      October 18, 2014 at 3:42 pm

      Haha my pizza dough always tends to go a little wild in the fridge too, but will definitely remember your freezer tip for next time. Brilliant idea!

      Reply
    3. Thalia @ butter and brioche

      October 17, 2014 at 2:30 am

      I have never made my own pizza dough before.. thanks for the great idea! You definitely have inspired me to recreate the recipe.

      Reply
    4. Jacq

      October 16, 2014 at 6:11 am

      ooh I've been looking for a good pizza dough recipe that I can make in advance - will definitely give this one a go!

      Reply
    5. milkteaxx

      October 16, 2014 at 12:18 am

      im loving the new layout sara! I always have frozen doughs in my freezer, always better than store bought stuff!

      Reply
    6. Padaek

      October 15, 2014 at 12:30 pm

      Excellent and time-saving recipe Sara! Loving your website and your photos are just so ceisp and wow! Best wishes! 😀

      Reply
    7. Peter G | Souvlaki For The Soul

      October 15, 2014 at 11:13 am

      Brilliant! Thanks for this Sara...look forward to your reviews!

      Reply
    8. Gourmet Getaways

      October 15, 2014 at 4:19 am

      A blessing in disguise, indeed! Now you are able to share a handy tip for the kitchen. Thanks for sharing!

      Gourmet Getaways

      Reply
    9. vegeTARAian

      October 15, 2014 at 3:51 am

      What a clever idea to add maple syrup! Thanks for sharing Sara, it sounds like a winning dough.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook

    © Sara McCleary and Belly Rumbles® 2009-2023

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    43 shares