There is no reason to order out! Just keep shredded mozzarella and pepperoni in your freezer, a jar of sauce in your pantry, and, of course, some dough in your fridge. It’s easy and it only takes 5 minutes of hands-on work to put the dough together. Forget about it for an hour or two while it rises, and then toss it in the fridge.
Need pizza dough for tonight? Try our easy pizza dough. For an authentic experience, you have to try our Italian-style pizza dough.
Why Our Recipe
- Dough comes together in 5 minutes, no mixer required! Mix it right in the container.
- Store in the fridge for up to 2 weeks so you can have dough ready to go anytime!
- Makes enough for four large pizzas, but can easily be doubled or tripled.
It’s a rare day that you won’t find pizza dough in our fridge. Sometimes we need a last-minute meal, and pizza is our favorite go-to. You can put almost anything on a pizza and make it good. This dough is great because you can make a batch (or double batch), toss it in the fridge, and then know that you’re covered for dinner emergencies for the next two weeks. You can pull it out of the fridge and have dinner ready within 15 minutes. We showed this trick once for a group cooking lesson, and everyone was amazed.
Ingredient Notes
- Water: Use lukewarm water (100-110℉) to help activate the yeast. We like to say it should be warm to the touch, like a baby’s bath water.
- Olive Oil: Extra virgin olive oil is preferred for better taste, but any olive oil will work.
- Brown Sugar: Light or dark brown sugar can be used. You could even use granulated sugar in a pinch.
- Salt: Use regular table salt or kosher salt.
- Instant Dry Yeast: Make sure your yeast is fresh for the best results. Active dry yeast can also be used interchangeably in this recipe.
- All-Purpose Flour: You can substitute with bread flour for a slightly different texture if desired.
The Container
For this refrigerator pizza dough, you’ll want a large Tupperware-type container, also known as a food storage container or food prep container. You can see examples using our affiliate link on Amazon, but you can find these types of containers at many stores. They come in various shapes like circular, square and tall, or rectangular and shorter. Ideally, you’ll need a 6 to 8-quart container to give your dough plenty of room to rise. Pick one that fits best in your fridge.
Vent Your Dough
It’s important to vent your container because the dough produces gases as it rises. Yes, your dough continues to rise in the fridge, albeit slowly. These gases need to escape otherwise the lid pops off. Use a container with a lid that fits securely but isn’t airtight, or leave the lid slightly ajar. You can also cover the container with plastic wrap, poking a small hole for ventilation.
Can I use 00 flour? How would that change taste n texture?
Yes, you can definitely use 00 flour for this pizza dough! It’ll give you a softer, more tender crust with a slightly chewier texture compared to all-purpose flour. The taste stays pretty similar, but the feel of the crust will be silkier and a bit more refined—kind of like what you’d get with authentic Neapolitan-style pizzas. Just be aware that because 00 flour is more finely milled, your dough might be a little softer and stickier to work with, so go easy on the water if needed!
No I have not tried this I seen u on YouTube last night yes I have your emails as well and I’m so excited because I do enjoy dough and I can make plenty from this breakfast pizza calzones anything related. I also use 2 always have refrigerator hot roll dough that stayed in the fridge up 2 a week and always made that holiday time. Thank u and I’ll b sure 2 rate this I’ll b trying it.
Hope you enjoy it!
I made this and I LOVE it!! It was so easy and it’s now my GO TO pizza dough! I have another question. I’m thinking about trying to make a “Deep Dish” pizza in a small cast iron skillet. This dough should work for that don’t you think?
Yes it should!