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Refrigerator Dough for Quick Pizza

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Make refrigerator dough in the morning or evening, or whenever you have a few spare moments. The small amount of yeast allows the dough to keep in the fridge for up to 5 days without developing any assertive tang.

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At a glance

2 medium-crust 14" pizzas


Choose your measure:


  1. To make the dough manually or with a mixer: Combine all of the ingredients and mix until cohesive. Knead the dough, by hand or mixer, until it's smooth and shiny, about 5 to 10 minutes.
  2. Place the kneaded dough in a greased bowl, cover it, and refrigerate at least overnight, or for up to 5 days.
  3. To make the dough with a bread machine: Place all of the ingredients into the bucket of your bread machine. Program the machine for dough or manual, and start the machine.
  4. Check the dough after about 15 minutes; it should be smooth and shiny. Add additional water or flour as needed. Cancel the machine after the final kneading cycle, and refrigerate the dough as directed above.
  5. Preheat your oven to 450°F.
  6. To shape the dough: Remove the dough from the refrigerator, divide it in half, and fold each piece over a few times to remove any large air pockets.
  7. Use a rolling pin or your hands to gently stretch the dough to the thickness you like; you'll be able to make two medium-crust 14" pizzas (or more thin-crust pizzas, or fewer thick-crust pizzas; your choice).
  8. Place each piece on a lightly greased pizza pan, or on parchment paper if you'll be baking on a stone or grill.
  9. Let the dough warm for 30 minutes or so, or the time it takes to prepare the toppings.
  10. To bake the dough: For the crispiest crust, pre-bake it for 8 minutes before adding toppings. Sometimes the crust blows up like a balloon at this stage; if it does, just remove it from the oven or grill, and prick a few holes in it; it'll deflate.
  11. Add the toppings of your choice, and return the pizza to the oven for about 12 to 15 minutes, or until the cheese (if you're using it) has melted.
  12. Freeze unused dough for up to a month.