• Stephi Durand

The Best and Easiest Pizza Dough Recipe

How to make, prep, and defrost for later use.

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If there’s one thing I wanted to make when I was younger, but always thought would be super difficult, it was pizza dough. Turns out, it’s not only super easy to do but it’s also brilliant to meal prep in the freezer!

When it comes to flour, I’ve tried this recipe with 00, bread, and plain (all purpose) flour. The only difference between the flours is how 00 flour gives the dough a better crust when cooked. That’s it. There is no difference to taste or how well the dough performs, so if you only have plain flour – use it! If you only have enough 00 flour to make some pasta but have plenty of bread flour, use the bread flour!

I tend to use bread flour as 00 flour has been tricker to get in my local supermarket, if I fall short, I use plain flour to make up the missing amount. If I haven’t been obvious enough, any flour mentioned above works great!

How to Meal Prep for the Freezer

This is hands down one of the easiest things I’ve ever meal prepped. When my dough is portioned, I take plastic reusable food tubs and put the dough in them; pop on the lid and they’re ready for the freezer.

At a max, the dough has lasted two months in the freezer. My partner and I love using it in our cooking (we’re big pizza fans!) but I make sure the dough doesn’t stay longer than 6 months. Not that it lasts anywhere near that long…

A glass bowl with a big ball of dough sat in the centre. Ready to proof for an hour and a half.
Freshly made dough, ready to rise

How to Defrost

When I remember, I like to get the dough out of the freezer the night before to leave in the fridge overnight, taking it out and leaving it on the side throughout the day to finish defrosting and become room temperature. (Room temperature dough is easier to work with!)

If, like me, you happen to forget to get it out the night before; simply get the dough out in the morning (midday at the latest) and leave it to defrost. There’s a chance it will be cooler than you’d like when it’s time to work with it, but in those times it’s best to just work with the dough to get the best result!

Tips and Tricks

One recipe makes enough to feed four people. (Personally, we split the dough in half and use it to feed two people over two meals.) If you prefer smaller portions, experiment with cutting the dough to find out what works best for you. One recipe diced into six or eight would make much smaller portions per person.

If you like meal prepping and have an extra pair of hands, you and your person can work on the recipe together making your own doughs to create double the amount. If you cook for two, both of you working on a dough will give you a meal for each week of the month! (Plus cooking together is always fun!)

On the left: a glass bowl filled with flour, salt, and yeast. On the right: a small measuring cup of oil. A jug with warm milk and water in it.
Dry and Wet Ingredients for Pizza Dough

The easiest way to measure yeast (if not using a preportioned packet) is to use a small measuring container which measures ml. (You can buy small measuring cups which go up to 60ml.)

1ml = 1 gram. Using this you can get the most reliable measurement as I've had scales in the past which struggle to read how much yeast I add. This causes waste and a not-so-great product.


How to Make Pizza Dough


  • 650g Flour, plus extra for dusting

  • 7g Dried Instant Yeast

  • 2 tsp Salt

  • 25ml Olive Oil

  • 50ml Warm Milk

  • 325ml Warm Water

What You Will Need:

  • Large Bowl

  • Measuring Jug

  • Small measuring cup

  • Teatowel, damp

  • Silicone Rolling Mat (Optional)

  • Sharp Knife or Dough Cutter*

  • Tupperwear for Storage

*If you're using a silicone mat, use a dough cutter. Standard chopping board or counter are suitable for either knives or dough cutters.

How To:

Step One: Prepare your warm water in a jug. Measure your milk* and add to the water.

*You can measure milk straight from the fridge. The warm water fixes the temperature for you.

Step Two: Combine flour, yeast, and salt in a large bowl. You can use your hands or a whisk. Add the oil and gently combine.

Step Three: Slowly encorporoate the warm water and milk, mixing the ingredients into a dough ball. Once you have a ball formed, sprinkle some flour onto your silicone mat or counter and knead for 5-10 minutes, until you have a nice smooth ball.

Step Four: Place your dough back into the bowl and cover with a damp teatowel. Leave to rise on the counter for 1 hour 30 minutes.

Step Five: Punch the dough to remove any gas build up. Place onto your surface and need again for 5 minutes.

Step Six: Punch the dough again and roll for 1-2 minutes until nice and round. Taking your dough cutter or knife (see note above) cut the dough into two balls. Place the two balls into two tupperwear containers.



One half of a dough ball is the perfect amount for two adult people.

Pop your dough straight into the freezer, or keep to the side if you plan to cook with it that day.

Keep an eye out on the blog for recipes on ways you can use the pizza dough!

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