How to Freeze Pizza Dough (and Other Leavened Dough) for Optimal Performance: A Scientific Approach

Freezing pizza dough is a convenient way to have dough readily available for future use. However, making frozen dough is more complex than it might seem, and to achieve optimal results, it is important to follow some best practices. In this article, we will break down the freezing process, explain its importance, discuss how it affects the final result, and outline the recommended approach for freezing pizza dough

Please note that while this article specifically discusses pizza dough, the information provided applies to freezing any yeast-leavened dough.

Pizza Dough Freezing: Introduction

Freezing pizza dough is more complex than commonly thought. To achieve the best results, dough intended for freezing requires a slightly different process compared to regular dough.

One key point to understand is that frozen dough will never behave exactly like fresh dough. While optimizing the freezing process can lead to excellent results, it requires some adjustments to dough preparation.

Below is a summary of the ideal freezing process for making frozen dough. I’ve placed it at the beginning of the article to provide context for the following sections:

1. Use 1.5-2 times more yeast compared to “regular” dough, preferably fresh yeast.
2. Ensure full gluten development at the end of kneading.
3. Divide the dough into balls and immediately place them in the freezer, before any fermentation occurs.
4. Freeze the dough as quickly as possible.
5. When ready to use, thaw the dough at room temperature until it reaches an internal temperature of about 15°C/60°F.
6. After thawing, allow the dough to ferment as usual, based on the intended temperature and fermentation duration.

How Freezing Impacts Dough Quality

When dough is frozen, tiny ice crystals form in it, as water in the dough turns to ice. The size and length of these ice crystals are influenced by how quickly the dough is frozen, due to chemical reasons we will not cover here.

The formation of ice crystals in the dough has two significant effects:

1. The ice crystals physically puncture the yeast cells, causing damage and potentially killing them. Up to 50% of the yeast can be damaged, depending on the speed of freezing and the dough’s preparation.
2. Glutathione, a substance found in yeast, leaks out of the damaged yeast cells. For more details about glutathione and its impact on dough, refer to the following article: How to Use Instant Yeast, Active Yeast, and Fresh Yeast Properly for Best Results (section ‘Dry Yeast: Rehydration and Glutathione Release’). In short, glutathione acts as a dough softener/reducer, breaking down gluten bonds and weakening the dough.

From this, two conclusions can be drawn:

1. Freezing dough causes significant damage to yeast cells.
2. This damage leads to the release of glutathione, which weakens the dough by breaking down its gluten structure.

The primary factor influencing the quality of frozen dough is the release of glutathione into the dough. Glutathione acts as a dough softener, breaking down gluten bonds, and is even used as a dough improver in the form of ‘dead yeast.’

Since yeast cells are inevitably damaged by ice crystals during freezing, glutathione inevitably leaks into the dough. Generally, the less effective the freezing process, the more yeast cells are damaged, leading to a greater release of glutathione

Avoiding the release of glutathione is crucial when making frozen dough. A high concentration of glutathione excessively breaks down gluten, resulting in a dough that is too extensible, sticky, and prone to tearing. If you’ve ever thawed frozen dough and noticed these issues, now you know the reason behind them.

Beyond affecting dough behavior, excessive glutathione release can also impact the baking process and final product. The dough may have limited oven spring and may show other signs of over-fermentation.

As we will later see, dough that is ideally frozen undergoes freezing before fermentation (i.e., it is frozen and then allowed to complete fermentation after thawing). In this regard, the degree of damage to yeast cells during freezing directly impacts how the dough will ferment after thawing.

The more yeast cells are damaged or killed during freezing, the less active yeast will be present after thawing, and consequently, the dough will ferment more slowly than desired. If you’ve encountered a situation where frozen dough fermented slowly or not at all, this damage to the yeast cells is likely the reason.

Therefore, to achieve optimal dough functionality after freezing, our goal is to minimize yeast cell damage and glutathione release. In the following sections, we’ll explore how to accomplish this.

Factors That Affect the Quality of Frozen Pizza Dough

When freezing pizza dough, three key factors influence its quality:

1. The type of freezer and the speed at which the dough freezes.
2. When the dough is frozen (before or after fermentation).
3. The amount and type of yeast used.

Speed of Freezing

The speed at which dough freezes significantly impacts its final quality. Industrial freezers are far more efficient than home refrigerators; They freeze the dough much faster, resulting in the formation of smaller ice crystals, and less damage to yeast cells.

For example, a 300 gram dough ball might take nearly a full day to freeze completely in a home freezer, while an industrial freezer can do it in just an hour.

Therefore, using a home freezer puts us at a disadvantage from the start, since it is much less efficient than industrial freezers, resulting in greater damage to yeast cells. To minimize this damage, it is crucial to use the right processes to facilitate the fastest possible cooling of the dough.

When the Dough is Frozen (Before or After Fermentation)

A common question about freezing pizza dough is whether it should be frozen before or after fermentation.

During fermentation, yeast cells expand as they become more active. The longer the dough ferments, the larger the yeast cells grow. This is important because larger yeast cells provide more ‘points of contact’ for the ice crystals formed during freezing, increasing the likelihood of damage.

So, what does this mean in practice? If the dough is fermented before freezing, the yeast cells will suffer more damage, leading to the issues discussed earlier. Additionally, a longer fermentation period before freezing increases the risk of damaging more yeast cells.

Therefore, to minimize damage and maintain dough quality, it is crucial to freeze the dough before fermentation begins, ideally right after kneading.

The Type of Yeast Used

The quality of frozen dough is significantly influenced by the type of yeast used. In general, fresh yeast is better suited for dough intended for freezing. This is because fresh yeast undergoes minimal processing and drying, resulting in less damage to yeast cells during manufacturing.

The release of glutathione increases when yeast cells are more damaged, primarily due to damage to the cell membrane. Fresh yeast, with its more robust and intact cells, results in less glutathione release into the dough. Additionally, the reduced damage to fresh yeast cells during freezing allows them to better “survive” the freezing process and ferment the dough more effectively after thawing.

Therefore, using fresh yeast for frozen dough is preferred for two reasons, both stemming from the fact that fresh yeast undergoes less damage during manufacturing and consequently during freezing:

1. It minimizes the release of glutathione into the dough.
2. The yeast cells are better able to ferment the dough after thawing, ensuring ideal fermentation.

The Amount of Yeast Used

Since dough that undergoes ideal freezing needs to be fully fermented after thawing (as it was not fermented before freezing), it’s crucial to ensure sufficient yeast activity to support proper fermentation post-freezing. However, as we’ve discussed, freezing damages yeast cells, impairing their ability to ferment the dough effectively.

The solution is straightforward: to compensate for the loss of yeast cells during freezing, a larger amount of yeast is used – specifically, 1.5 to 2 times more than the original amount (since up to half of the yeast cells may be damaged or die during freezing).

For example, if a standard dough not intended for freezing contains 1 gram of yeast, using the same amount (1 gram) for frozen dough would result in a significant loss of yeast cells during freezing. This would lead to insufficient active yeast after thawing, resulting in longer fermentation times.

Conversely, if we start with a larger amount of yeast, we’ll have enough active yeast cells after freezing to match the activity of the original dough. This means that, in terms of yeast activity, the dough will ferment as expected after thawing, just like it would if it had not been frozen.

In summary, using a larger amount of yeast compensates for the loss of yeast cells during freezing, ensuring that the dough will ferment properly after thawing.

Summary: Key Factors for Ideal Pizza Dough Freezing

To achieve optimal results with frozen dough, it’s important to follow these four key factors:

1. Increase the amount of yeast.
2. Use fresh yeast.
3. Freeze the dough as quickly as possible.
4. Transfer the dough to the freezer immediately after kneading, without allowing any fermentation time.

By following these guidelines, the dough will freeze optimally with minimal damage to the yeast and the dough. After thawing, it will perform as closely as possible to fresh dough.

..But if we freeze the dough before it ferments, how are we supposed to use it?

How to Use Frozen Pizza Dough

How to Use an Ideally Frozen Dough (Frozen Before Fermentation)

Using frozen dough (frozen ideally as described above) is straightforward. First, thaw the dough at room temperature or in the fridge until it reaches an internal temperature of about 15°C/59°F. Once thawed, ferment the dough as if it had never been frozen, following the intended fermentation temperature and duration.

For instance, if the frozen dough is meant to cold ferment for 24 hours in the fridge, thaw it first and then place it in the fridge for the full 24 hour fermentation. Conversely, if the dough should ferment for 4 hours at 25°C, thaw it and then let it ferment for 4 hours at that temperature.

In summary, to use dough that was properly frozen, thaw it from the freezer and then ferment it as if it had never been frozen. Refer to the step-by-step instructions in the next section for more details.

If you intend to cold ferment the dough, you can transfer it directly from the freezer to the fridge without thawing it at room temperature. However, keep in mind that the fermentation process will take longer since the dough needs additional time to thaw in the fridge and “activate” the yeast. Therefore, it is advisable to first thaw the dough at room temperature (to an internal temperature of about 15°C/59°F) before moving it to the fridge for fermentation.

How to Use Dough Frozen After Fermentation

If you need to use frozen dough that has already fermented (though it’s not ideal), simply let the dough reach a working temperature – typically around 15°C/59°F. It’s not necessary to ferment it again; you can use the dough as soon as it is comfortable enough to work with (i.e. stretch it into a pizza base).

The time required for the dough to reach working temperature will vary depending on its size and the room temperature. You can thaw it in the fridge overnight and then take it out 1 to 2 hours before use, or thaw it directly at room temperature from the freezer.

Step-by-Step Guide: The Ideal Way to Freeze Pizza Dough

Below is a step-by-step guide for freezing pizza dough at home to achieve the best results, based on the ideal frozen dough-making protocol described in this article.

Freezing the Dough

1. Determine Fermentation Parameters: Decide on the desired fermentation time and temperature for the dough after thawing. Using PizzaBlab’s dough calculator is recommended.
2. Adjust Yeast Amount: Increase the yeast amount by 1.5 to 2 times. Start with a 1.5x increase and adjust based on the dough’s performance after freezing. If the thawed dough ferments too slowly, increase the yeast; if it ferments too quickly, reduce the yeast.
3. Prepare the Dough: Make the dough as usual, but aim for full or nearly full gluten development by the end of kneading. You can use the windowpane test to check gluten development.
4. Achieve Low Final Dough Temperature: Aim for the final dough temperature to be as low as possible, preferably no higher than 20°C (68°F), to facilitate quick freezing.
5. Divide and Shape: Immediately after kneading, divide the dough into individual balls and flatten each ball into a puck or disc shape, approximately 3 cm (1.5 inches) thick. A flatter shape helps the dough cool faster due to the increased surface area.
6. Store in Containers: Place each flattened dough ball in a container or plastic bag. Ideally, lightly oil the dough or the container to facilitate easier release after freezing.
7. Freeze: Transfer the dough balls to the coldest spot in the freezer, typically near the air vents, to ensure rapid freezing.

Using the Dough

1. Thaw the Dough: When ready to use, thaw the dough at room temperature until it reaches an internal temperature of about 15°C (59°F). Once thawed, proceed with the normal fermentation process according to the intended duration and temperature.
2. Follow Usual Fermentation Steps: If your regular fermentation process involves dividing the dough into balls after bulk fermentation or reballing it at a certain point, apply the same process to the thawed dough. For instance, if you typically ball the dough after 50% of the fermentation time, reball the thawed dough balls after 50% of the fermentation time. Essentially, follow your usual fermentation procedure.

How Long Can You Store Frozen Pizza Dough?

An optimal freezing process ensures a dough that performs optimally for up to two weeks after freezing. Beyond this period, the dough’s quality may range from very good to poor, making it challenging to predict its performance. Over time, the dough’s quality will inevitably decline. While frozen dough can still be used after three months or more, it will not produce the same level of quality or results.

From a health standpoint, consuming dough that has been frozen for several months is completely safe. However, be aware that its handling properties and the resulting pizza crust will be significantly affected.

Freezing Pizza Dough After Fermentation: Is It a Good Idea?

So, we now know that ideally, dough should be frozen before fermentation. But what about freezing dough after it has already fermented? Because let’s be honest – the more common practice is to freeze “leftover” dough, rather than preparing dough specifically for freezing.

Is it possible to freeze dough after it has fermented? Yes, it is possible. However, it is not ideal. Dough frozen after fermentation will inevitably become weak and ‘slack,’ primarily due to the release of glutathione into the dough. This effect will be noticeable when compared to dough frozen under ideal conditions, and especially when compared to fresh dough.

The impact of suboptimal freezing varies based on the preparation and freezing methods used. While the effects can range from mild to severe, they will always be present; After all, if suboptimal freezing were not a concern, major frozen dough manufacturers wouldn’t invest so heavily in research and development.

If you have leftover dough balls after a pizza party, I strongly recommend baking them that day to make frozen pizzas instead of freezing the dough. This way, you can avoid the quality loss associated with suboptimal frozen dough, and create ready-to-eat pizzas with minimal effort (just heat up the oven and reheat the frozen pizza). An article on how to freeze a fully baked pizza will be published in the future.

Looking for Pizza Equipment?
Check out PizzaBlab’s pizza equipment page for purchase links to recommended pizza-making equipment and products!

---

Enjoy the content on PizzaBlab? Help me keep the oven running!