Retail (Small Scale) Frozen Pizza Dough



This dough is designed for use by a small retail pizza operator who wants to keep frozen dough for up to 10 days maximum. This is also a good dough for use in providing product to satellite stores from a central commissary.
  • Flour (a strong bread or pizza flour having 12.8 to 13.5% protein content is recommended.
  • Salt: 1.75%
  • Sugar: 2.0 to 3.0%
  • Olive Oil: 3.0%
  • Compressed Yeast: 1.5 to 2.0%
  • Reducing Agent: As recommended (PZ-44 @ 1.5 to 2% of the flour weight)
  • Water: 60.0 to 65.0% (ice cold


Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. Now add the oil and mix in for 2 minutes at low speed, then mix the dough at medium speed until it develops a smooth, satiny appearance (generally about 8 to 10 minutes using a planetary mixer).

The dough temperature should be between 80 and 85F. Immediately divide the dough into desired weight pieces and round into balls. Wipe the dough balls with salad oil, and place into plastic dough boxes. Make sure that the dough balls are spaced about 2 inches apart. Cross stack the uncovered dough boxes in the cooler for 2 hours as this will allow the dough balls to cool down thoroughly, and uniformly. The dough boxes can then be nested, with the top box being covered. This will prevent excessive drying of the dough balls.

The dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results. To use the dough balls, remove a quantity from the cooler and allow them to warm at room temperature for approximately 2-3 hours. The dough can then be shaped into skins, or shaped into pans for proofing. Unused dough can remain at room temperature (covered to prevent drying) for up to 6 hours after removal from the cooler.

Note: If using ACTIVE DRY YEAST (ADY) only half the amo0unt as compressed yeast. Then suspend the ADY in a small quantity of warm water (105 110F) and allow it to stand for 10 to 15 minutes. Add this to the water in the mixing bowl, but do not add the salt and sugar to the water, instead, add the salt and sugar to the flour, then begin mixing as directed.

If using INSTANT DRY YEAST (IDY) us only 1/3 the amount as compressed yeast. Add the IDY to the flour along with the salt and sugar, and begin mixing as directed

For this dough however, the desired finished temperature is between 70 and 80F, with the lower temperature preferred.

Special Handling: Immediately after mixing, divide the dough into desired weight pieces, form into balls, and lightly wipe with salad oil, set aside for 20 to 30 minutes, then flatten the dough pieces to a thickness of about 1.5 inches. Place the flattened dough pieces into a freezer and allow them to freeze thoroughly. Package frozen dough pieces in heavy weight plastic bags (approved for food contact) You can bulk package a dozen or more dough pieces in a plastic bag if desired. Place bagged dough pieces into a corrugated cardboard box, and label with a production date and a projected use by date. Maintain the doug under frozen storage until ready to use. To use the dough, remove a quantity from the freezer, wipe each piece with a little salad oil, and place onto a lightly oiled sheet pan, or into prepared deep dish pans if appropriate, cover to prevent drying, and allow the dough to thaw overnight in the cooler . When thawed, the dough can be held in the cooler for up to two days before use. To use the dough, remove a quantity from the cooler, allow it to warm at room temperature for about two hours, then shape into skins as desired, and use in the normal manner.

Please Note: Thin pizza crusts made from this dough usually need to be well docked to control blistering and bubble formation during baking. Thick crusts generally require little or no docking.

Additional Information

Category: Pizza Dough
Recipe Source: Chef Submissions
Submitted By: Tom Lehmann, The Dough Doctor