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Refrigerated Pizza Dough

Refrigerated Pizza Dough




2 (12-inch) pizzas OR 8 calzones


40 minutes


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  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
  • 1-1/2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/3 cups very warm water (120° to 130°F)*
  • 1/4 cup Mazola® Corn Oil

To Make Calzones

  • Fillings, as desired
  • 12 to 16 ounces shredded mozzarella cheese
  • To Make Pizza
  • 1 to 2 cups pizza sauce



  1. Preheat oven to 425°F.
  2. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Place dough in well greased large bowl or container with a lid (should be at least 3-quarts in size.) Refrigerate for up to 5 days.
  4. To make calzones, divide dough into 8 portions. Roll or pat into 6-inch circles. Fill as desired and add cheese. Place on baking trays that have been been sprayed with cooking spray. Bake immediately at 375F for 15 to 20 minutes. Or cover and let rise for 20 minutes and then bake.
  5. To make pizzas, pat dough with floured hands to fill greased pizza pans or baking sheets. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pans or baking sheet. Form a rim by pinching the edge of the dough. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese. Repeat with second pizza. Bake for 18 to 20 minutes, until cheese is bubbly and crust is browned. For best results, rotate pizzas between top and bottom oven racks halfway through baking.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

NOTE: FLEISCHMANN'S PIZZA CRUST YEAST IS NOT RECOMMENDED FOR THIS RECIPE. (Pizza Crust Yeast contains dough relaxers which lose potency after 3 days.)


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