We often receive questions about pizza dough. Here you will find concise, practical answers — from choosing flour to yeast and water temperature, through cold fermentation, storage, freezing and thawing. We assume you make your dough yourself, either by hand or with a dough mixer.
Flour and basic ingredients
Which flour for pizza dough?
Traditionally, pizza dough is often made with Italian Tipo 00 flours. In Germany many bakers use Type 405 or 550 — both work. There are also specialised pizza flours from well-known brands such as Caputo or 5 Stagioni, as well as retail products (e.g. Migros, Coop). Spelt and wholemeal flours will also work, though they alter the dough's water requirement. Try different blends to find what suits your taste and your oven.
Yeast, water and dough temperature
Fresh yeast or dried yeast?
Both work. Convert them at a 1:3 ratio: 7 g dried yeast corresponds to about 21 g fresh yeast.
What temperature should the water be?
Cold to ice-cold. The dough should heat as little as possible during mixing so it can ferment slowly and evenly. That promotes a stable structure and steady fermentation — especially important if a dough mixer generates frictional heat.
Cold fermentation in the refrigerator
Procedure (bulk and final proof)
Make your pizza dough as usual and let it rest briefly during the bulk fermentation. Divide it into portions, shape the dough balls and let them begin their final proof at room temperature for 1–2 hours. Then, well covered, place them in the refrigerator.
Why let the dough rise in the refrigerator?
At low temperatures the dough ferments more slowly. That enhances a balanced flavour and yields a lighter, airier dough.
Storage — how long does pizza dough keep?
Overnight in the refrigerator
In principle, yes. Fully risen dough balls can be stored in the refrigerator, but not for too long. They should be used by the second day. The low temperature (a typical fridge) slows yeast activity, but does not stop it entirely. If, on the other hand, you plan a deliberately slow dough development, the main part of the fermentation will proceed in a controlled way in the refrigerator.
Freezing and thawing
Can you freeze pizza dough?
Yes. The best method is to freeze fully shaped and already risen dough balls in a tightly sealing container. It doesn't matter whether you used fresh yeast or dried yeast.
The right time to freeze
After 1–2 hours of final proof. Shape the balls, let the fermentation get underway and then freeze them in an airtight container.
Thawing: two ways
Option 1: Thawing in the refrigerator. Allow at least 24 hours before baking. During the final 4–6 hours before baking the dough balls should reach room temperature.
Option 2: Thawing at room temperature. Let the dough balls thaw completely and continue to proof a little. Important: visible progress in fermentation is the signal that they are ready to be worked further.
Practical tips
- Always cover dough balls well in a proofer or container to prevent them drying out.
- Lightly flour or lightly oil the container so the dough balls are easier to remove later.
- Before stretching, dough balls should no longer be ice-cold — remove them from the refrigerator in time to come to room temperature.
- If you regularly process larger quantities of dough, a dough mixer and suitable proofing containers are beneficial. This lets you work consistently and without stress.