Storage Method – Storing Extra Pizza Dough in Fridge

Since my pizza dough recipe makes three 12" pies and I usually make two at a time, I regularly freeze extras just as you did.

To thaw, I have used both the countertop and refrigerator method. Thawing on the countertop produced the best results. The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking.

Paul,

I make my own pasta dough frequently. Since my standard recipe makes around 40oz (1 kg) of dough, I always have leftover, so I've had plenty of experience with saving it.

Even with eggs, pasta dough will be fine in the fridge for a week; the texture will be unaffected (if anything, it will be better). If you want to keep it longer than a week, it can be frozen for several weeks wrapped tightly in plastic wrap, and more-or-less indefinitely if you vacuum-seal it.

Glad to hear about your WWW recipe, I'll have to try that.