No reason to order out! Just keep shredded mozzarella and pepperoni in your fridge, a jar of sauce in your pantry and of course some flour in your fridge. It's easy and only takes 5 minutes of hands-on work to assemble the dough. Forget about it for an hour or two while it rises and then refrigerate it.
Need pizza dough for tonight? try us Easy Pizza Dough. For an authentic experience, you have to try us Italian style pizza dough.
Why our recipe?
- Dough comes together in 5 minutes, no mixer required! Just mix in the container.
- Store in the fridge for up to 2 weeks so you can prepare the dough anytime!
- Enough for four large pizzas, but can easily be doubled or tripled.
It's a rare day that you don'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 you're covered for dinner emergencies for the next two weeks. You can take it out of the fridge and have dinner ready in 15 minutes. We once demonstrated this technique for a group cooking lesson, and everyone was amazed.
Material notes
- Water: Use lukewarm water (100-110℉) to help activate the yeast. We like to say it should be warm to the touch, like baby bath water.
- Olive Oil: Extra virgin olive oil is preferred for better flavor, but any olive oil will work.
- Brown Sugar: Light or dark brown sugar can be used. You can even use a pinch of granulated sugar.
- Salt: Use regular table salt or kosher salt.
- Instant Dry Yeast: Make sure your yeast is fresh for best results. Active dry yeast can also be used interchangeably in this recipe.
- All-Purpose Flour: You can substitute bread flour for a slightly different texture if you like.
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 our usage example Affiliate link to AmazonBut you can find such containers in many stores. They come in different shapes such as round, square and long, or rectangular and short. Ideally, you'll need a 6- to 8-quart pot to give your dough plenty of room to rise. Choose the one that best fits your fridge.
Vent your dough
Venting your container is important because the dough creates gas as it rises. Yes, your dough does rise in the fridge, albeit slowly. These gases must escape otherwise the lid will close. Use a container with a lid that fits securely but is not airtight, or leave the lid slightly loose. You can also cover the container with plastic wrap, making a small hole for air circulation.
