Frugal Upstate

Use what you have, get creative and save!

  • Home
  • Cooking
  • DIY
  • Gardening
  • Repairs/Mending
  • Contact
  • About
    • Disclaimer
You are here: Home / Frugal Living / Readers’ Question: Freezing Pizza Dough

Readers’ Question: Freezing Pizza Dough

May 17, 2012 By Jenn @ Frugal Upstate 1 Comment

This post may contain sponsored and/or affiliate links. Click here to read our full disclaimer and find out more about this.

Dear Frugal Upstate:

A mailbox decorated to look like a rooster

Photo by Renee Silverman

I’m am sure you have posted about this somewhere but I can’t remember!

Can you make the Pizza Hut Crust Clone recipe ahead of time or do you make it and par-bake it right away. I’m just wondering if it can be frozen or refrigerated?? 

Thanks!!! and love your site!
Kristie

Well Kristie, most of the time I just make the crust up as I am going to use it–since I work from a home office it’s easy to just throw it together around 3pm and have it ready for suppertime!  I’ve even gone so far as to make up ahead of time 4 or 5 ziplock bags full of all the dry ingredients (sans yeast) and then stick a note inside with what wet ingredients need to be added so that it’s super easy!

(note: this is sort of like the method I show at the bottom of my “Weekly Bread Baking Method” post)

There are times that I have made the crust and par baked it (350 for about 8 minutes) then either held on to it until later that day or frozen it parbaked. Usually I just do that by sticking it on a cookie sheet and layering wax paper in between the crusts.  When they are frozen I lightly wrap in saran wrap and return them to the freezer.  Then I try to use them up fairly soon.

I have frozen the recipe as a big lump of dough-and while the quality was ok, I preferred it either fresh or par baked. Also I have a hard time getting the timing right for thawing a big lump o dough-either it was done too soon & started rising again or it was still partially frozen when I wanted to use it.  With the parbaked and then frozen crust I could just put all the toppings on it frozen and throw it in the oven like that, adding just a few minutes.

I’m all about easy.  🙂

I have on a few occasions just refridgerated it for a day-punching it down once or twice to make sure it didn’t overflow the container.  I think that it loses some of the texture that way-the baking soda has already done it’s thing hours ago. Again it’s fine-I’m sure your family will still eat it, but not my favorite way.

I’ll be honest-with things like this you can probably get it to work no matter what you do-but the quality will be affected a bit.  Personally, even with my least favorite of the methods, once you top it with sauce, a sprinkle of Parmesan cheese, and then the regular mozzarella and toppings you are still beating the pants off a really cheapo frozen pizza.

Do you have a reader’s question?  Use my contact form and let me know!

Related Posts Plugin for WordPress, Blogger...
Share on Facebook Share
Share on TwitterTweet
Share on Pinterest Share
Share on LinkedIn Share
Share on Digg Share

Related posts:

  1. Reader’s Question: What White Wine do you use in Recipes Dear Frugal Upstate, What type of white wine do you use in your recipes-specifically in your Chicken Chili Blanco?  I...
  2. Reader’s Question: How to Scent Homemade Laundry Detergent Dear Frugal Upstate, I really like your homemade laundry detergent recipe-but I was wondering, is there any product or fragrance...
  3. Reader’s Question: Rhubarb Pickles Dear Frugal Upstate Your recent posts on Rhubarb have me thinking. I love Anne Perry mystery books – the Thomas...
  4. Reader’s Question: Do You Have a Canning Tutorial? Dear Frugal Upstate, Do you have any posts on canning? I had my first experience yesterday, with tomatoes, and the...
  5. Reader’s Question: Are Ball & Kerr the Only Source of Safe Canning Recipes? Dear Frugal Upstate, I am trying to learn about canning. I called our local home economist and she told me...

Filed Under: Frugal Living, Reader's Questions Tagged With: reader's question

Tweet
« May is for Miracles: Childrens Miracle Network at Walmart
How’s It Growin? Mid May Garden Update! »

Comments

  1. KB @ Home-Baked Happiness says

    May 17, 2012 at 7:28 pm

    I always keep pizza dough in the freezer, and I find that it freezes quite well — I make or buy a batch, divide it into portions and freeze, then throw one in the fridge before I go to work, and when I get home, I have thawed dough, ready to shape and bake.

    Reply

Leave a Reply Cancel reply

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

Recipe Rating




Follow us

  • instagram
  • pinterest
  • twitter
  • facebook
  • rss

About Frugal Upstate

About Frugal Upstate

I’m Jenn –an Upstate NY wife, mom, blogger and veteran. I talk very fast, read constantly, take on too much and make plenty of mistakes. I’m a real person, not perfection. I love to talk about the frugal lifestyle, “Village Homesteading”, living a more sustainable lifestyle and being prepared for all the curves life throws at you.

Search

Free Email Updates:

FEATURED

Contributor at the Homestead Bloggers Network

The Motherboard
Blogger Outreach Made Easy Quantcast
Blog PR Wire Blog Network
Frugal Upstate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

Copyright © 2025 · Designed by Design Junky · Hosted by New Blog Hosting

Copyright © 2025