All About Pizza dough
Your complete guide to pizza dough - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Pizza dough Last?
Storage times and freshness tips for pizza dough in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw at Room Temperature (Proofing)1-4 hours
Signs of Spoilage
Very strong, overly sour, or intensely alcoholic smell; extremely sticky, wet, and slack texture that won't hold its shape (indicating severe over-proofing); visible mold (less common in this short timeframe but possible with cross-contamination); completely dried-out, crusty surface with no elasticity.
How to Check
Smell Test: It should have a pleasant, slightly yeasty aroma. A very strong, unpleasant sour or boozy smell indicates over-proofing and potential spoilage. Visual Inspection: Look for excessive air bubbles and a very slack appearance. Check for any mold. Touch Test: Dough should still have some structure and elasticity. If it's completely deflated, excessively sticky, or very dry and crusty, it's past its prime.
Storage Tips
Cover dough loosely with plastic wrap or a damp cloth to prevent drying out while proofing. Use within the recommended time frame to ensure the best texture and flavor. Dough left out too long can develop off-flavors and textures, and yeast activity can become excessive.
Raw in Fridge3-5 days
Signs of Spoilage
Strong, pungent, sour, or alcoholic smell; visible mold (fuzzy green, black, or white spots); excessive sliminess or stickiness that isn't typical for dough; significant discoloration (grey, green, or very dark spots not related to flour type).
How to Check
Smell Test: It should have a mild, pleasant yeasty or slightly fermented aroma. If it smells overwhelmingly sour, cheesy, or like strong alcohol, it's likely spoiled. Visual Inspection: Check carefully for any signs of mold, unusual colors, or a dried-out surface. Touch Test: Normal dough is pliable and slightly tacky. If it feels excessively slimy, sticky, or hard and crusty, it's best to discard.
Storage Tips
Store in an airtight container or tightly sealed plastic wrap to prevent drying out and absorption of fridge odors. If homemade, you might need to 'punch down' the dough occasionally if it proofs too much in the fridge.
Raw in Freezer1-3 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches on the surface); strong off-odors after thawing (beyond a mild yeasty smell); failure of the dough to rise after thawing and proofing (indicating dead yeast, which affects quality/usability, but not necessarily safety); visible mold after thawing (if moisture got in or it was already bad before freezing).
How to Check
Visual Inspection (Frozen): Check for excessive ice crystals or freezer burn before thawing. Visual Inspection (Thawed): After thawing, look for mold or unusual discoloration. Smell Test (Thawed): It should smell fresh and yeasty, not sour or unpleasant. Rise Test (Thawed): After thawing overnight in the fridge and then proofing at room temperature, the dough should activate and rise. If it doesn't rise at all, the yeast is likely dead, and the dough won't make a good pizza, though it's not 'spoiled' in a safety sense.
Storage Tips
Wrap dough tightly in plastic wrap, then place in an airtight freezer bag or container to prevent freezer burn. Thaw overnight in the refrigerator before using. Allow it to come to room temperature and proof slightly before shaping. Punch down any excess air after thawing if needed.