Pizza Dough - does it keep or freeze?

[CoffeeMum]

We made pizza dough on Sunday, but have half of it left over now [enough for two pizza bases] - we also have other food that needs eating for the next two evenings, so making more pizza tonight isn't really an option.

Does anyone know how long the dough would keep for in the fridge? [i am pregnant, so would like to err on the safe side here] I know you can freeze it once rolled into bases, but our freezer is so full that i don't think we can store them. Can you freeze it as chunks, then defrost and roll out at later date?

Or are you meant to just make extra pizzas on the day and have them cold for lunch the next day?!

I have frozen it in chunks and then taken it out and defrosted before cooking it.

Sorry I can't help as we always make extra Pizzas for another day. I don't eat them cold though, a short zap in the microwave makes them as good as fresh.
I don't see why you couldn't freeze the chunks, it would be no different to freezing rolled out bases.

I often freeze excess pizza dough in chunks and then defrost and use later - it works fine - it even rises just as well as fresh - I don't know why the yeast doesn't die in the freezer - perhaps it just goes to sleep!

I am so sorry i posted this and then went away and ignored the replies for so long! In my defence, I am both pregnant, and extremely busy at work. But i do apologise.

Thank you for your replies - so it seems we can freeze pizza dough in chunks - great news! I think i know what we're having for dinner tonight...

yes i freeze pizza dough, just make sure you leave it out long enough to defrost otherwise you can't really roll it out properly and it won't have the right consistency before putting it in the oven. I often make twice as much pizza dough and tomato sauce for a pizza, so freeze them both - then I know I've basically got a homemade pizza in the freezer as long as i've got some mozzarella and something to put as a topping- makes sure I don't nip to dominos instead!

Thanks Mrs Jamin - liking the idea of bulk cooking pizza dough and tomato sauce very much! How long would you say you need to properly defrost the dough then? If i have enough for say, two average pizzas, could it come out of the freezer the night before, and defrost in the fridge for 24 hours?

what I generally do is take the dough out of the freezer and put in a bowl, covered, and leave to warm to room temperature for a good few hours - say half a day. I would have thought if you left it in the fridge it would still be too cold to roll out.

Thanks Mrs Jamin - top tip. I assume the key is that you want it to get to room temperature, so the fridge would be no good.

Pizza, yum yum

You want it at room temp long enough for the yeast to reactivate. Its an organism that needs warmth, but it goes dormant in the freezer.

Thanks meltedmarsbar, would you agree with Mrs Jamin that half a day at room temperature would suffice?

Sounds ok to me. Enjoy your pizzas!

and also at this time of year you may want to put the bowl on the radiator/airing cupboard if you're not overly generous on the central heating in the day! Enjoy your pizza - all this talk about pizza makes me really want one!

Excellent, thank you both very much for the good pizza advice! I shall raise a slice to you both this evening.

Thanks a bunch. I think we're going to end up in Pizza hut after the flicks. I'd much rather home-made pizza.

Sorry

If it's any consolation, you've now made me fancy a dirty Pizza Hut salad with bacon bits!