How to Save Whole Wheat Pizza Dough in the Fridge

Flouring the dough absorbs condensation while in the refrigerator.

Dough's versatility allows it to rise in warm conditions, bake in hot ovens and store in cold refrigerators. Storing wheat pizza dough in the refrigerator stymies the fermentation process and essentially preserves the dough -- for short periods of time -- saving it from over-rising or drying out. Although fermentation slows in a cool environment, it doesn't stop completely, and the dough will rise slightly. With that in mind, space the wheat dough adequately and allow a few inches of space between it and other items in the refrigerator.

Things You'll Need

• Cotton kitchen towel
• Sheet pan
• Olive oil
• Cling film
• All-purpose flour
• Heavy-duty freezer storage bags

Instructions

Refrigerator

1. Position a clean cotton kitchen towel on a sheet pan. Flour the towel as you would the work surface for kneading dough.

2. Arrange the balls of pizza dough on the sheet pan. Space each piece of dough three inches apart on the pan.

3. Flour the tops of the dough balls. Cover the sheet pan and dough with several layers of cling film. The goal is to limit air contact as much as possible.

4. Store the pizza dough up to two days for best results.

Freezer

1. Form the scaled dough into balls.

2. Flour each dough ball and place it in a heavy-duty freezer bag.

3. Store the pizza dough in the freezer up to one month for best results.

References

• "Baking and Pastry: Mastering the Art and the Craft"; The Culinary Institute of America; 2006
• Fine Cooking: Easy Pizza Dough