The Secrets of How Long is Pizza Dough Good For in The Fridge

This guide answers the question many Pizza lovers have always asked, which is “how long is pizza dough good for in the fridge?”

For anyone who’s fascinated by the idea of preparing their food in advance, learning the procedures of appropriately storing pizza dough saves time. This makes the whole process of making/baking pizza easier once the craving sets in.

As you read along, we will look at how long is refrigerated pizza good to ensure the best quality (taste and feel) is achieved when it eventually comes out of the oven.

In this section, individuals interested in making homemade pizza will find the answer to the query that begs the question of “how long does pizza dough last in the fridge” for quality assurance.

Typically, freshly made/prepared pizza dough isn’t something that can/should be stored carelessly due to its limited shelf life.

Hence, every homemade pizza lover must know how to attain adequate storage to ensure the dough preserves its freshness and taste.

Pizza dough can retain its quality for five (5) days if stored adequately in the fridge.

Storing the pizza dough in the freezer may be an excellent strategy for longer shelf life.

This way, the quality is preserved for as long as three (3) months.

Nevertheless, some factors come into place before successful storage can be achieved, irrespective of where the pizza dough is placed/stored (fridge or freezer).

The ability of the dough to last longer or retain its quality within the indicated timeframe (5-day and 3 months for fridge and freezer, respectively) depends on the proportion of yeast mixed with the flour during mixing/preparation.

Usually, a large amount of yeast would lower the shelf life. Less yeast should be added or mixed with the flour to ensure quality preservation for as long as possible

For instance, if the recommended amount is 1 spoonful of yeast, it can be reduced by half.

In the process, the dough will keep increasing in size (slow and steady) while stored in the fridge.

How Long is Pizza Dough Good For in The Fridge 

Several options can be adopted to ensure appropriate storage of your pizza dough in the fridge.

One of these numerous techniques is the wrapping system.

After the dough has been prepared/molded into a preferred pizza size that meets the meal plan or desired/expected serving (after fermentation is achieved).

Moving it into the fridge for appropriate storage comes next.

The various methods of using the wrapping system include:

  • Get a bowl that can conveniently accommodate the dough (s), and then use plastic wrap to cover the bowl’s opening.
  • Instead of placing the dough inside the bowl and then wrapping it with a plastic material, you can put the dough in a plastic wrap that can sufficiently accommodate it completely. Ensure you close all openings or passages that could let air in.

Whatever approach anyone wishes to consider or settle for, ensure the wrapping/covering is done excellently.

Place the wrapped pizza dough in the upper part of the fridge with great confidence, knowing that the quality is preserved (for up to 5-day) until the craving or need to prepare your pizza comes into play.

How to Make Pizza Dough At Home


Mastering the art of making your pizza dough in the comfort of your home comes with several fascinating benefits.

Besides being easier and more affordable than the ones that are sold in the mart or store, homemade pizza dough tastes better.

When it comes to preparing pizza dough at home, the whole process takes an average of 3 to 4 hours.

The majority of the preparation time is attributed to the period it takes to wrap the dough and allow it to rise (at least twice the initial size).

The fermentation takes about half the preparation time (between one and two hours).

Individuals who are not baking their pizza dough immediately or desire to refrigerate it.

They can simply wrap and store it directly, leaving it to rise and ferment in the fridge.


  • Flour
  • Water
  • Milk
  • Sugar
  • Olive oil
  • Yogurt
  • Salt
  • Butter
  • Yeast
  • Sour cream

The ingredients mentioned above are not the standard. Depending on the outcome or taste you desire, some or all of these ingredients can be mixed together.

If you are making/preparing the pizza dough for future use (to be stored in the refrigerator).

Ensure dairy products are banished or are not included in the preparation.

Ingredients such as butter, sour cream, and milk will lower the shelf life to a greater extent.

However, if the addition of dairy products is of great interest to you, possible to achieve a signature taste.

Ensure the dough is baked within 24 hours to avoid quality degradation.

01. Get all the ingredients and mixing tools in place

Ensure all the required ingredients to achieve the desired taste are made available.

Also, all the tools and materials must be neatly washed to avoid contamination.

02. Preparing the ingredients

Reach out to the washed or clean bowl you have prepared for the mixing. Make it as comfortable as possible (not too small/large).

Coat the bowl evenly with olive oil (lightly).

Once the coating part is done, add yeast, sugar, and water and mix them properly. Ensure the water is a bit warm (up to 100°F).

Also, ensure the yeast foams. If it doesn’t, possibly, the water isn’t boiled to the recommended temperature or an issue of expired product).

Reach out to another cleaned/washed bowl. There is no need to apply olive oil at this point.

This new bowl is where the flour and salt will be added and mixed.

03. Mixing the ingredients

After the flour and salt have been mixed to a certain level, open it up by creating a large hole in the center.

Once this is done, reach out to the yeast, sugar, and water solution and apply accordingly. Also, follow up the application with the addition of olive oil.

Now, cover up the hole/well using a fork or any other tool within reach and perform this job.

04. Mold the dough

Once the hole/well has been covered, it’s about time to get your hands to work. Wash your hands and dry them up with a neat towel.

Remove the dough from the bowl and place it on the board. Ensure the board is covered lightly with flour.

Press/mold the dough for up to seven (7) minutes, pushing it up and down across the board (do not fail to switch both sides of the dough).

05. Covering the dough

Once the dough is molded to a desirable level and has a slightly sticky feel. Take it off the board and transfer it inside the oil-coated bowl.

Reach out to the plastic wrap and cover the bowl with it, allowing the dough to increase in size (at least up to two times the original size).

This process could last for about one (1) hour or more. On average, it takes between 1 and 2 hours for the pizza dough to double in size.

Nevertheless, the amount of yeast and the room temperature adds up significantly in the fermentation process.

To know when the dough is okay or ready to be divided, poke it using two of your fingers. If the action leaves a pockmark, the dough is ready to be baked or stored.

06. Dividing the dough

The division can be done with a knife. The size is dependent on each individual.

Ideally, the bigger the cuts, the bigger the pizza turns out to be. Nevertheless, choosing to cut the dough into smaller pieces improves handling while making pizza at home. 

If the idea is to store it, move it inside the fridge or freezer, depending on how long the storage would last.

For individuals considering baking the pizza the same day, continue reading.

The below procedures/tips also come in handy when it’s time to bake the stored dough later.

07. Shaping the dough

Once the dough has been formed into various balls, it is time to shape it in line with the preferred size.

Reach out to the pizza pan, and sprinkle a small quality of semolina across. This application facilitates easy/smooth separation and makes the pizza crunchy. 

Reach out to one of the dough balls and place it in the pan, preferably at the center, to ensure easy spread.

Spin the ball with the aid of a rolling pin until even thickness is achieved.

08. Add the toppings

Now, add your desired topping, using the ingredients that satisfy your cravings and that of other interested parties.

09. Bake your pizza

Once the topping has been added to satisfaction, move the dough to the oven. Ensure the temperature is regulated to around 500°F and leave for about ten (10) minutes.

You can now take the pizza from the oven and enjoy every bit of the nourishment and taste.

Frequently Asked Questions

What happens if the dough is left unattended at room temperature after molding for a long time?

You can expect the surface to have dried up.

One effective measure that can be embraced or adopted is to apply olive oil across the dough’s surface until an even coating is achieved.

What are the vital quality preservation tips that should be adopted before storage?

Before the pizza dough is moved into the fridge/freezer, there are some crucial steps or tips to be followed for quality preservation.

Firstly, the plastic wrap should be covered correctly to prevent air passage. Also, ensure the fridge is adequately cleaned and free from unfriendly smells.

An improperly wrapped/covered pizza dough would attract surrounding flavor and smell that could have emanated from other edibles stored in the fridge or freezer.

How do you tell if a pizza dough has become bad/expired?

You don’t have to bake, eat or taste a pizza made from a bad or expired dough before the effect can be felt or perceived.

In case the pizza dough gets bad because of improper storage, there are some physical signs to watch out for.

These signs include reduced texture, excessively dry surface, a sour smell, and unusual/unattractive appearance or color.

What are the factors responsible for selecting pizza dough ingredients?

Various ingredients go into pizza dough preparation. Nevertheless, ingredients choice is majorly dependent on the taste each individual desires to achieve and how long the dough will be stored before it goes into the oven.

How do I choose the best/ideal storage method for my pizza dough?

As we have indicated earlier in one of the sections that highlight the concern about how long does fresh pizza dough last in the fridge.

Asides from the refrigerator, pizza dough can also be stored in the freezer.

However, the factor determining correct/adequate storage is how long you desire to leave it or how soon it will be baked/consumed.

If the goal/aim is to bake the pizza dough in about 5 days, fridge storage is more ideal. A freezer should be considered if the plan is to store it for a week or more.

When removed from the fridge, how long should a pizza dough stay on the counter?

Once the pizza dough is removed from the fridge (within the recommended storage cycle).

Ensure you do not go straight to adding desired toppings or placing the dough directly inside the oven.

Making pizza with the dough removed from the fridge involves unwrapping it while it still sits in the bowl or plastic wrap. Alternatively, you can take it out and place it on the counter.

Once it has been unwrapped, leave it for about half an hour to attain room temperature before the necessary baking arrangement is initiated.

The Bottom Line

To round up this insightful discussion on how long is pizza dough good for in the fridge, we have to state that the storage timeframe must be adhered to at all times for the best baking experience.

If the maximum timeline for fridge storage elapses before the dough is removed and baked. It might not hold up nicely anymore, affecting the feel and taste of the pizza in the process.

We hope all the information provided is adequate enough to guide anyone through making their dough and pizza at home for the best feeling and taste.

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