You’ve whipped up a batch of homemade pizza bases, nailed the kneading, and now you’ve got more dough than you can handle. What do you do? Bin it? Absolutely not. Freeze it.

Yes, you heard us right. You can freeze pizza dough, and it’s a total game-changer for pizza nights. Whether you’ve made too much or you’re just getting ahead for next week’s dinner, freezing your dough is a savvy (and slightly genius) move.

At Papa Johns, we’re devoted to the dough. We’re talking that soft, chewy base that holds your toppings just right. So, if you’re going to freeze your own dough, you’ve got to do it properly to make sure it stays fresh and delicious like ours. 

Here’s our quick guide on how to perfect freezing your pizza dough every time.

When you defrost it later, the yeast wakes back up, stretches, and gets to work again, giving you that same soft, chewy Papa Johns-style base you’d expect from fresh dough. Just think of the freezer as your dough’s nap time, not its retirement.

Freezing pizza dough isn’t complicated, but there is a right way to do it if you want to keep that perfect rise and chewy texture. Think of this as your step-by-step recipe for dough that tastes freshly made, even weeks later.

Step 1: Let your dough rise first

Allow your dough time to rise and puff up before freezing. This is when the yeast does its best work, creating those tiny air bubbles that make every bite soft and light. Skip this, and you’ll end up with dough that feels dense and sad, which frankly, no one wants.

Step 2: Divide & conquer

Portion your dough into pizza-sized balls before freezing. That way, you can grab exactly what you need later (no hacking away at a frozen dough iceberg).

Step 3: Coat in a little oil

Rub each dough ball with a light layer of olive oil. It keeps the surface from drying out or sticking to the wrap, and it gives your dough a glossy “pro baker” look.

Step 4: Wrap it tight

Go for cling film first, then pop your wrapped dough into a freezer bag or an airtight container. The double layer protects against freezer burn and mystery freezer smells (you know the ones).

Step 5: Label it (the future you will thank you)

Date it, name it, love it. Frozen dough stays at its best for about three months, so by labelling it, you’ll know exactly what’s what in your freezer stash.

Papa Tip: Want smoother handling? Chill your dough in the fridge for 15 minutes before wrapping. It firms up slightly, making it easier to shape without turning your counter into a sticky flour battlefield.

Once you’re ready for pizza night, you’ll need to bring your dough back to life. Here are your best options:

For the best results, let your dough thaw in the fridge overnight, then bring it to room temperature before stretching. If you’re in a rush, room temperature defrosting the whole time works fine too, just keep an eye on it so it doesn’t over-rise.

And whatever you do, avoid the microwave. Trust us. It’s not worth the heartbreak (or the rubbery dough).

Technically, yes. But at that point, it’s not dough anymore, it’s a pizza in hibernation.

If you want to prepare a ready-to-bake pizza for later, go ahead. Just remember: some toppings (like fresh mozzarella or watery veggies) don’t freeze as well. The best approach? Freeze your base, then add toppings fresh when you’re ready to bake.

When to skip freezing & just order in

If all this talk of proofing, portioning, and defrosting sounds like a bit too much effort, we hear you. Sometimes, you just want pizza now, not tomorrow. And that’s where we come in. 

Our dough’s made fresh, never frozen, and baked to perfection every single time. Because while frozen dough’s good, Papa Johns pizza is better.

So, the next time you’re standing in front of the freezer thinking, “Should I?”, maybe just head over to the Papa Johns website or the mobile app instead.