We love A good pizza night, like we have one ATLEAST once a week. And I was making homemade pizza day of and it was a lot, especially on the days where I just wanted something quick like a frozen pizza. What if I did the work once and just had pizza ready to go, anytime, any night? Homemade pizza. In my freezer. Just waiting for us.

And honestly? It changed everything.
We already make homemade pizza dough regularly at our house, I mean, once you’ve got the rhythm of it, it takes maybe 20 minutes of hands-on time. So I thought, why not just make more while I’m at it? One session in the kitchen and we’ve got 12 homemade pizzas stocked in the deep freezer. Busy night? Grab one. Playing outside too late? Grab one. Night where I just don’t want to cook? You already know, grab one.

This post is going to walk you through the pizza dough itself. For the sauce, I’ve got my veggie-loaded pizza sauce recipe here, and I’ve also got a whole post on topping combinations, including that dill pickle pizza that everyone goes absolutely crazy for. But today? We’re starting at the foundation: the dough.

What You’ll Need

This recipe makes 4 pizza crusts. To make a full batch of 12 freezer pizzas (what I do!), you’ll make this recipe three times, either separately or using the staggered method I’ll walk you through below.

For 4 Pizzas:

• 4 cups warm milk
• 28g yeast (or 4 packets of instant yeast)
• 8 cups all-purpose flour
• 4 tablespoons olive oil
• 3 tablespoons salt

Lets make it

1. Bloom Your Yeast

Add your warm milk and yeast to a large bowl and give it a quick stir. Let it sit for about 10 minutes until it gets foamy and fragrant. This is how you know your yeast is alive and ready to go, don’t skip this step!

2. Add Your Dry Ingredients

Once your yeast has bloomed, add in the flour, olive oil, and salt.

Mix until no dry flour remains, then turn it out onto your countertop and knead for 10 minutes.

I use my stand mixer with the dough hook, but hand kneading works totally fine here too. You want smooth, elastic dough.

3. Let It Rise

Spray or lightly oil a large bowl, then place your dough inside.

Here’s a little trick I swear by: spray the inside of your plastic wrap before you cover the bowl. If you don’t, it will stick to the wrap (or towel) and you’ll lose some of that beautiful dough when you pull it off.

Let it rise until doubled in size, usually about an hour depending on your kitchen temperature.

4. Shape Your Dough Balls

Once the dough has doubled, dump it out onto your counter and cut it into 4 equal pieces. You can weigh them for precision or just eyeball it, either works.

Shape each piece into a ball by pressing it down, folding the sides in toward the center, then rolling it on the countertop until the top is nice and smooth. Think of it just like shaping a sourdough. 

Place your dough balls on a tray and let them rest for 10 minutes. This lets the gluten relax so the dough is easier to stretch.

5. Shape and Stretch Your Pizzas

Flour your surface generously. Press each dough ball down with your hands, rotating as you go, then pick it up and stretch it out, just like you’d see at a pizza shop.

Throw it in the air if you’re feeling adventurous, or use a rolling pin if you’d rather keep it simple. This dough stretches beautifully to 12–18 inches, so roll it as thin or thick as you like.
Place your shaped dough onto your pizza pan.

6. Poke the Dough

Before you add any toppings, grab a fork and poke holes all over the surface of the dough.

This is called docking, and it prevents the crust from puffing up and bubbling during baking. Skip this and you’ll end up with big air pockets, not the end of the world, but not ideal for a freezer pizza.

7. Pre-Bake the Crusts

Set your oven to 350°F and bake your pizza crusts for 10–12 minutes. You’re not fully cooking them here, you’re just getting them mostly done so they finish perfectly when you reheat from frozen.

I go to the 12-minute mark; that’s the sweet spot for me.
Once they’re done, pull them out and let them cool completely on your countertop before adding toppings and freezing.

My Method for Making 12 at Once (Without Losing Your Mind)

Okay, here’s where I get a little strategic. If you’re making all three batches at once, which I highly recommend, you don’t have to wait on each batch one at a time.

Here’s how I flow through it:

Start bowl #1: Mix the water and yeast. Set a timer for 10 minutes and walk away.

Start bowl #2: Mix the water and yeast in your second bowl. Let it bloom.

Start bowl #3: Same thing. Now you’ve got three bowls blooming at staggered intervals.

When bowl #1 is ready, add your flour, oil, and salt and start mixing. Then move to bowl #2, get it mixing after bowl #1 is done, Then bowl #3. You’re working through the steps in a rotation instead of waiting on one batch at a time, and trust me, it makes the whole process feel so much smoother.

Tips from your mom bestie

For baking from frozen: Pull the pizza out of the pan and bake it directly on a baking sheet or pizza stone. This lets the heat circulate all the way around and makes sure the middle heats through evenly instead of staying cold while the edges get crispy.

If your toppings are getting overdone: Cover the pizza loosely with foil for the first part of reheating, then pull the foil off at the end to let the bottom and crust finish. Works perfectly every time.

On freezer space: This recipe gives you 12 pizzas, but if your freezer situation is smaller just make one or two batches. Four or eight pizzas is still a huge win for your week. I’ve got a deep freezer that holds all 12, which is honestly one of my best investments.

On toppings: Once your crusts are pre-baked and cooled, add your sauce and toppings before freezing. (Just make sure everything is fully cooled first or you’ll end up with a soggy situation.) I’ll link my sauce and topping posts below so you can see all the combinations we love!

Why I’ll Never Go Back to Delivery Pizza

Okay, I’m being a little dramatic. We still order delivery sometimes, I’m a 70/30 mom, remember? But having these in my freezer has genuinely made weeknight dinners less stressful. I know exactly what’s in them. The kids love them. And there’s something really satisfying about pulling out a pizza you made instead of scrolling through a delivery app.

Give them a try and let me know in the comments what toppings you’re going with — I need to know if anyone is brave enough to try the dill pickle. 

Looking for more? Check out my Veggie-Loaded Pizza Sauce and my Freezer Pizza Toppings Guide to finish off your freezer pizza game!

…and that’s all we did today. 

Cyndi 

Tools That I Used!

Everything I used for making my Freezer Pizzas is HERE!

Everything else I use in my Kitchen is HERE!

BULK Homemade freezer pizzas

5 from 6 votes

This homemade pizza dough comes together with just 5 simple ingredients and makes 4 crusts per batch. Perfect for stocking your freezer with pizzas the whole family will love.

Print Recipe Pin Recipe

Ingredients Equipment Method Video

Ingredients

  

• 4 cups Warm Milk
• 28 g Active Yeast or 4 Yeast Packets
• 8 cups All Purpose Flour
• 4 tbsp olive oil
• 3 tbsp Salt

Equipment

• 12 Pizza Pan
• 1 Kitchen Aid mixer

Method

 

1. 1. Bloom Your Yeast – Add your warm milk and yeast to a large bowl and give it a quick stir. Let it sit for about 10 minutes until it gets foamy and fragrant. This is how you know your yeast is alive and ready to go, don’t skip this step!
2. 2. Add Your Dry Ingredients – Once your yeast has bloomed, add in the flour, olive oil, and salt. Mix until no dry flour remains, then turn it out onto your countertop and knead for 10 minutes. I use my stand mixer with the dough hook, but hand kneading works totally fine here too. You want smooth, elastic dough.
3. 3. Let It Rise – Spray or lightly oil a large bowl, then place your dough inside. Here’s a little trick I swear by: spray the inside of your plastic wrap before you cover the bowl. If you don’t, it will stick to the wrap (or towel) and you’ll lose some of that beautiful dough when you pull it off. Let it rise until doubled in size, usually about an hour depending on your kitchen temperature.
4. 4. Shape Your Dough Balls – Once the dough has doubled, dump it out onto your counter and cut it into 4 equal pieces. You can weigh them for precision or just eyeball it, either works. Shape each piece into a ball by pressing it down, folding the sides in toward the center, then rolling it on the countertop until the top is nice and smooth. Think of it just like shaping a sourdough. Place your dough balls on a tray and let them rest for 10 minutes. This lets the gluten relax so the dough is easier to stretch.
5. 5. Shape and Stretch Your Pizzas – Flour your surface generously. Press each dough ball down with your hands, rotating as you go, then pick it up and stretch it out, just like you’d see at a pizza shop. Throw it in the air if you’re feeling adventurous or use a rolling pin if you’d rather keep it simple. This dough stretches beautifully to 12–18 inches, so roll it as thin or thick as you like.Place your shaped dough onto your pizza pan.
6. 6. Poke the Dough – Before you add any toppings, grab a fork and poke holes all over the surface of the dough. This is called docking, and it prevents the crust from puffing up and bubbling during baking. Skip this and you’ll end up with big air pockets, not the end of the world, but not ideal for a freezer pizza.
7. 7. Pre-Bake the Crusts – Set your oven to 350°F and bake your pizza crusts for 10–12 minutes. You’re not fully cooking them here; you’re just getting them mostly done so they finish perfectly when you reheat from frozen. I go to the 12-minute mark; that’s the sweet spot for me. Once they’re done, pull them out and let them cool completely on your countertop before adding toppings and freezing.

Video

@themhoffers

Part 1- making the dough! Let’s do this! #themhoffers #homemadepizza #freezerpizza

♬ original sound – Cyndi – Themhoffers

Tried this recipe?

Let us know how it was!