Skip to main content
Traditional Neapolitan Pizzeria
Takeaway Pizza – Pizza Delivery – Main Dishes – Neapolitan Street Food
come conservare in freezer pizza e impasto

Freezer: Yes or No? How to Store Pizza and Dough

Posted in A Tarantella Recipes.

Freezing pizza and dough is the “dinner-saver” trick nobody admits — but everyone uses.
The real question is: can you do it without ruining flavour and texture?

The answer is yes… but only if you handle timings, temperatures, and containers the right way.

In this ’A Tarantella guide, we’ll show you how to freeze pizza and dough properly, how long they last, how to defrost without disasters, and which mistakes you should absolutely avoid. And if you’d rather enjoy it already perfect, you know the place: our pizzeria.

1. Can you freeze already baked pizza?

Yes — you can freeze baked pizza, and it’s often the best solution if you’re short on time.

How long does it last in the freezer?

  • Best: up to 1 month

  • After that: still edible, but flavour and texture can suffer (it may become a bit drier and more “stale”)

How to freeze it properly

  • Let the pizza cool completely (never put it in the freezer while it’s still warm).

  • If it’s a whole pizza, you can:

    • keep it whole, or

    • cut it into slices so you can defrost only what you need.

  • Wrap it well in:

    • cling film, or

    • foil + a resealable freezer bag (double protection).

  • Remove as much air as possible from the bag: it helps reduce freezer burn.

2. How to reheat frozen pizza properly

This is where everything is decided: get defrosting wrong and you’ll lose half the quality.

You have two options:

Option A — Slow defrost + reheat

  • Take the pizza out of the freezer and place it in the fridge for 6–8 hours (or overnight).

  • Then bring it to room temperature for 15–20 minutes.

  • Reheat in a conventional (static) oven at 200–220°C for a few minutes, until the crust is dry again and the cheese is soft.

Result: the safest, most even method.

Option B — From freezer to oven (for the impatient)

  • Preheat the oven to 220–240°C.

  • Put the still-frozen pizza directly on the rack or on a very hot tray.

  • Check after 6–8 minutes: the edge should be crisp and the centre hot.

👉 Avoid long baking at low temperature: you’ll likely end up with a dry, rubbery pizza.

3. Can you freeze pizza dough?

Absolutely — in fact, if you like making pizza at home, the freezer is your ally. It lets you make dough in batches and use it whenever you want.

When is the best time to freeze dough?

The ideal moment is:

  • right after mixing and before long maturation, or

  • after a first rise at room temperature (depending on your recipe).

In practice:

  • Mix the dough.

  • Let it rest for 20–30 minutes.

  • Divide into dough balls (single portions).

  • Freeze them.

How to freeze dough

  • Shape dough balls in the weight you’ll use (e.g., 230–270 g).

  • Lightly oil the surface of each ball.

  • Put it in an individual freezer bag (well sealed) or an airtight container.

  • Write the date on the bag.

4. How long can dough stay in the freezer?

It’s best to use it within 1 month for good rising performance.

After that it’s not necessarily “dangerous”, but:

  • the dough loses strength

  • the structure can become more fragile

  • the pizza may rise less and be less soft and airy

5. How to defrost dough without ruining it

This step makes the difference between a good pizza and one that tears and won’t rise.

  • From freezer to fridge: move the frozen dough ball to the fridge for 8–12 hours.

  • From fridge to room temperature: leave it out until it’s soft and puffy (about 3–4 hours, depending on the season).

Only when it’s fully relaxed should you:

  • stretch it

  • top it

  • bake it as usual

If you stretch it while it’s still cold and stiff:

  • it shrinks back

  • it tears

  • you’ll get a hard pizza with little development

6. What you should NEVER do (the most common mistakes)

Here’s the “disaster list” to avoid at all costs:

  • Freezing hot pizza
    You’ll get condensation, ice crystals, and a soggy base when reheated.

  • Using only the microwave to reheat pizza
    Guaranteed chewing-gum effect. If you must use it, do a very quick blast and finish in a pan or in the oven.

  • Refreezing pizza or dough once defrosted
    No, no, and no: you’ll worsen both quality and food safety.

  • Letting pizza defrost at room temperature for too many hours
    Especially in summer it’s risky for bacterial growth, particularly with delicate toppings (fresh cheeses, cured meats, etc.).

  • Skipping proper wrapping
    Pizza thrown into the freezer without film/bag = freezer burn, “freezer” taste, and a ruined crust.

  • Defrosting dough with hot water or direct heat sources
    Soft outside, still frozen inside — and fermentation will be compromised.

7. When it’s better NOT to freeze — and come straight to the pizzeria

There are times when the freezer will never do pizza justice:

  • if you want a high, super-fragrant crust

  • if you love mozzarella that’s perfectly melted and stretchy

  • if you’re looking for that perfect combination of:

    • aroma,

    • texture,

    • soft interior and crisp exterior

In those cases, the advice is simple: skip the freezer and come and see us.
You’ll find us at pizzeriaatarantella.it — and even better, in person at Via Guido Mazzali 5, Milan.