Getting premade pizza dough to rise properly is key to making delicious homemade pizza. When stored in the refrigerator, premade dough can lose some of its rising power. Luckily, with a few simple tricks, you can help wake up the yeast and get that dough puffy and airy again.
Why does premade dough need help rising?
Premade pizza dough from the grocery store contains yeast, which produces carbon dioxide gas and makes the dough rise. However, premade dough is designed to have a longer shelf life. To achieve this, it contains less yeast than what you would use to make dough from scratch at home. It also typically contains dough conditioners to strengthen the structure so it can withstand longer storage without collapsing.
In addition, premade dough is kept refrigerated, which causes the yeast to go dormant. The cold temperature dramatically slows down the yeast’s fermentation activity. So when you take premade dough out of the fridge, the yeast needs a little help waking up and getting back to work producing bubbles and rise.
Let the dough come to room temperature
The first step is simply to take the dough out of the fridge and let it warm up. Yeast is most active at room temperature, around 70°F. Cold dough from the fridge can shock the yeast and suppress rising. Allowing the dough to come closer to room temp gives the yeast a chance to wake up from its hibernation.
Leave the dough sealed in its packaging on the counter for 1-2 hours. This allows it to warm gradually. If the dough warms too quickly, the yeast may start producing gas before the structure has relaxed enough to stretch, which can damage the gluten. Be patient and give it time.
Press out the gas
After letting the dough warm up, the next step is to press out the existing gas bubbles. This degasses the dough and creates an environment that allows the yeast to produce gas more efficiently on the second rise.
Gently press down on the dough to push out large air pockets. Do this for just a minute or two—you don’t need to overwork it. Just press and release to flatten it down a bit.
Divide the dough
Premade dough often comes in a large ball or log. Unless you plan to make one very large pizza, you’ll need to divide it into individual dough balls. This also helps promote rising by creating more surface area.
Use a sharp knife or pizza cutter to cut the dough into equal pieces based on how many crusts you need. Aim for 4-8 oz per pizza. Dust the dough with flour to prevent sticking as you work.
Shape into balls
After dividing the dough, shape each piece into a tight ball. Pull the edges together on the bottom and pinch them together firmly. Cup your hands around the ball and roll it in circles on the counter to smooth the surface.
Shaping into a ball creates tension in the outer surface that will help the dough hold its shape as it rises. Be sure to seal the seams well so air bubbles don’t escape.
Let rest and rise
Now comes the important step of the second rise, also called proofing. This is when the yeast will produce gas to puff up the dough.
Place the dough balls on a parchment-lined baking sheet or in oiled bowls. Cover lightly with plastic wrap or a kitchen towel. Let rest in a warm, draft-free spot for 1-2 hours until puffy.
You can put the dough in a sunny window, on top of the fridge, or even in a warm oven (with the oven turned off). Check after an hour to see if it’s ready.
Use the poke test
To check your dough for readiness, gently poke it with a floured finger. If it springs back slowly and the impression remains, it’s ready to bake. If not, give it more time to rise.
The dough should puff up to about double its original size when fully proofed. Resist the urge to rush rising or you’ll end up with a dense crust.
How to store and freeze extra dough
Instead of wrestling with a large amount of dough, consider dividing and freezing any extras for later use. Individual dough balls freeze well for up to 2 months.
To freeze, shape each ball and place on a parchment-lined baking sheet or plate. Freeze until solid, then transfer to a freezer bag or container. Thaw in the fridge overnight before using.
You can even freeze dough after stretching it into crusts. Top with sauce and toppings before freezing. To bake, thaw overnight in the fridge then bake as usual.
Helpful tips
Here are some tips for getting the most rise out of refrigerated dough:
- Let dough warm on the counter for 1-2 hours before using.
- Press out large air bubbles to degass.
- Divide into portioned dough balls and shape.
- Let rise in a warm, draft-free spot until puffy, about 1 hour.
- Check for readiness with a poke test.
- Don’t rush rising or the dough won’t fully puff up.
Common problems
Here are some common problems and solutions when working with premade dough:
| Problem | Solution |
|---|---|
| Dough doesn’t rise | Ensure dough has warmed sufficiently. Let rise longer. Check yeast date. |
| Dough rises but then collapses | Don’t punch down after first rise. Shape gently. Make sure oven is hot enough. |
| Pizza turns out dense and chewy | Let dough rise longer. Use warmer rising spot. Make sure not to rush baking step. |
Conclusion
Reviving refrigerated pizza dough just takes a little time and patience. Allowing it to properly warm up and rise is the key to light, airy homemade crust. With the right handling, premade dough can turn out delicious pizzas and breads with all the flavors of homemade.
When in doubt, give the dough plenty of time after dividing and shaping. The long, slow rise is crucial for activating the yeast and developing an open, stretchy crumb. Resist rushing the proofing time and your patience will be rewarded with pizza that’s puffy and perfect!