Fresh, homemade pizza dough is a treat, but sometimes life gets in the way and the dough ends up sitting out for longer than intended before baking. How long is too long for dough to be left out at room temperature? Here’s a look at how to know if pizza dough is still safe to bake and eat after sitting out.
Quick Answers
Here are some quick answers to common questions about how long pizza dough can sit out:
- Active/yeasted dough can safely sit at room temperature for 2 hours.
- Dough balls can be refrigerated for up to 5 days.
- Dough can be frozen for up to 3 months.
- The longer the dough sits out past 2 hours, the more the yeast will consume the sugars and convert them to alcohol and carbon dioxide. This can result in flatter crusts.
- Letting dough rise too long (more than 24 hours) can result in collapsed crusts.
How Long Can Active Yeast Pizza Dough Sit Out?
Pizza dough that uses active yeast as a leavening agent is best baked within a couple hours of making it. Yeast feed on the sugars in the dough, producing carbon dioxide bubbles that make the dough rise. The longer the dough sits out, the more this fermentation process occurs.
At room temperature, active yeast dough can safely sit out for about 2 hours maximum before baking. Beyond this window, the quality of the dough and finished pizza can start to deteriorate:
- The dough may take on an alcohol or sourdough-like taste from over-fermentation.
- The crust may not rise or bake through properly.
- The texture may become flat and dense.
For best results, try to bake active yeast dough within 1-2 hours of making it. Place it straight into the preheated oven upon shaping for optimum rise.
Can Active Yeast Dough Sit Out Overnight?
It’s not recommended to leave active yeast dough out overnight at room temperature after mixing, unless you want the flavor and textural changes that come with a long fermentation.
Overnight fermentation in the fridge is fine for most doughs and can help develop flavor. But leaving yeast dough out on the counter overnight means the yeast will be very active and produce a lot of gas. This can lead to dough that has:
- An over-fermented flavor
- A gummy or dense texture
- A misshapen appearance
The dough may even collapse by morning after expanding too much from the yeast overnight. For best results, refrigerate active yeast dough if you’re not planning to bake within 2 hours.
How Long Can Pizza Dough Last in the Fridge?
Refrigerating active yeast dough slows down the fermentation process. This allows dough to keep in the fridge for several days.
Most standard pizza dough can be kept in the refrigerator for 3-5 days when properly stored.
Here are some tips for fridge storage:
- Place dough in an airtight container or plastic wrap to prevent drying out.
- Let dough rise at room temp for 1-2 hours before chilling. This allows for some fermentation which improves flavor.
- Chilled dough may take a few hours at room temp to revive and proof before shaping and baking.
For best quality, use refrigerated dough within 5 days. Beyond this, it may start to lose its leavening power and develop an overly fermented flavor.
Should Pizza Dough Rise in the Fridge?
Pizza dough should be allowed to rise at room temperature before chilling in the refrigerator.
Letting dough rise a bit before refrigerating accomplishes a few things:
- Allows yeast to produce gas and ferment which enhances flavor
- Creates structure through glutten formation
- Makes dough easier to shape after chilling
Aim for 1-2 hours of rising time at room temp before transferring dough to the fridge. This relaxed fermentation prevents shocking the yeast and improves the end product.
Can You Freeze Pizza Dough?
Freezing is another excellent way to store and extend the shelf life of pizza dough. Well-wrapped dough can be kept frozen for up to 3 months.
For best results freezing pizza dough:
- Portion dough into individual balls so you can thaw only what you need.
- Place dough balls in freezer bags or airtight containers, removing as much air as possible.
- Let dough thaw overnight in the fridge before using.
- Bring dough to room temp before shaping for crisp crust and full rise.
The slow thawing process in the refrigerator helps maintain dough quality and prevent a dense final product.
Can You Freeze and Thaw Pizza Dough Multiple Times?
It’s best to only freeze and thaw pizza dough once. The freezing process can damage yeast cells with each round of thawing.
Refreezing dough after thawing will likely result in:
- Loss of rising power
- Dense and doughy crust
- Lack of air pockets
- Poor structure
For optimal leavening, only freeze dough once and use within 1-2 months. Then discard any remaining frozen dough.
Active Dry vs. Instant Yeast
The type of yeast called for in pizza dough recipes impacts how it can be stored:
Active dry yeast
- Needs to be dissolved and proofed in warm liquid first
- Adds depth of flavor during fermentation
- Can be stored in the fridge or freezer after activating
Instant yeast
- Can be added directly to dry ingredients
- Ferments more quickly
- Doesn’t require proofing
- Storage time may be shorter
Active dry yeast requires a little more forethought but can result in better flavor. Instant yeast is convenient but may have a shorter shelf life.
Storing Prepared Pizza Crusts and Dough Balls
In addition to raw dough, shaped pizza crusts and dough balls can also be stored for later use. Here are some guidelines:
Shaped, unbaked crusts
- Can be refrigerated for up to 2 days before use
- Cover loosely with plastic wrap or towel so surface doesn’t dry out
- Let come to room temp before topping and baking for best rise
Dough balls
- Can be refrigerated for 3-5 days when wrapped in plastic
- Let dough balls sit out for 1-2 hours to warm up before rolling or stretching
- Can also be stored long-term in the freezer for up to 3 months
Storing shaped crusts or dough balls allows you to prepare components ahead of time for faster pizza assembly down the road.
Signs Pizza Dough Has Gone Bad
How can you tell if stored pizza dough is past its prime and needs to be discarded? Here are a few signs to watch out for:
- Mold growth – dough develops fuzzy spots or smells musty
- Odd colors – uncharacteristic grey, yellow, blue or green hues
- Strong alcohol smell – indicates uncontrolled yeast activity and fermentation
- Deflated appearance – dough no longer springs back and looks flattened
Dough that exhibits any of these traits should be thrown away. Don’t risk baking with bad dough, as it can make you sick.
Frequently Asked Questions
Can you make pizza dough ahead of time?
Yes, pizza dough can and should be made ahead if not baking immediately. Prepare dough 1-2 days before and store chilled until ready to use. Let chilled dough sit out at room temp 1-2 hours before shaping to allow it to relax.
Should pizza dough be covered while rising?
Covering pizza dough lightly while rising helps prevent a dried out surface. Use plastic wrap, a kitchen towel, or microwave vent cover to protect the dough surface while allowing room for expansion.
Can you freeze pizza dough after it rises?
It’s best to freeze pizza dough before the initial rise. Allow dough to double in size at room temp, then portion, wrap, and freeze. Thaw frozen dough overnight in the fridge before shaping.
Should you oil pizza dough before storing?
It’s not necessary to oil pizza dough before storing. For fridge storage, an airtight container or plastic wrap is sufficient. For freezer storage, wrap dough tightly in plastic before placing in bags.
Key Takeaways
Here are some key tips for storing pizza dough:
- Active yeast dough can sit out at room temp for up to 2 hours before baking.
- Refrigerate dough for 3-5 days for longer storage.
- Let dough rise at room temp for 1-2 hours before chilling.
- Pizza dough can be frozen for up to 3 months.
- Thaw frozen dough overnight in the fridge before using.
- Discard dough that smells odd or has mold growth.
With proper storage methods, pizza dough can keep for days or even months! Just be mindful of elapsed time and signs of spoilage before baking.
Conclusion
Homemade pizza dough is a treasured staple for good reason – when handled properly, it can be made ahead and kept on hand for pizza emergencies! While active yeast dough is best baked soon after mixing, it can safely last for up to 2 hours at room temperature. Refrigerating slows fermentation down and extends the life of dough to 3-5 days. For even longer storage, dough can be frozen for up to 3 months. Keep an eye out for off smells, colors or textures as signs dough has gone bad. With the right storage, you can enjoy fresh, homemade pizza dough whenever the craving strikes.
