Frozen Pizza Dough: How to Thaw, Stretch and Bake It

Thaw frozen sourdough pizza dough overnight in the refrigerator, shape it on a floured surface, add your toppings and bake at 500°F (260°C) for 10 to 15 minutes. Unlike our sourdough loaves and baguettes and our regular croissants, which go into the oven frozen, pizza dough is thawed first.

The method at a glance

Step	What to do
1. Thaw	Overnight in the fridge
2. Preheat	Oven at 500°F (260°C)
3. Shape	On a floured surface
4. Top	Sauce and toppings
5. Bake	500°F (260°C) for 10 to 15 minutes

That is the bake card on our sourdough pizza doughs (2-pack), which also says to cook to an internal temperature of at least 74°C (165°F). Ingredients and allergens are on the product page.

Step by step

Thaw it in the fridge

Take the dough out of the freezer the evening before and leave it in the refrigerator overnight. A slow thaw keeps the dough cold and easy to handle.

Preheat the oven

Heat the oven to 500°F (260°C) before you start shaping so it is fully hot when the pizza goes in.

Shape it

Work on a floured surface. Press from the centre outward with your fingertips and stretch gently by hand. If the dough springs back, let it rest briefly and try again.

Top lightly

Sauce and toppings go on last. Less is more: a loaded pizza bakes unevenly and stays soft in the middle.

Bake

Bake 10 to 15 minutes at 500°F (260°C), until the crust is deeply golden. Let the pizza sit briefly before slicing so the cheese settles.

Plan the timeline

Pizza dough rewards a little planning, and the plan is short. The evening before, move the dough from the freezer to the fridge. On pizza night, turn the oven on first, then shape, then top. From oven to table is 10 to 15 minutes, so you can have everything for the toppings chopped before you start stretching.

Common problems

• Dough is stiff and hard to stretch: it is probably still cold. Give it a little time on the floured surface.
• Dough sticks to the counter: add a little more flour to the surface, not to the dough itself.
• Crust is pale: the oven was not fully preheated. Wait for the full 500°F (260°C).
• Middle is wet: too many toppings or a very wet sauce. Spread sauce thinly.

Ideas

• Classic: tomato sauce, mozzarella, basil.
• White: olive oil, garlic, mozzarella.
• Use it for flatbread: same thaw, same hot oven. We do not publish a tested time for calzones, so keep an eye on the first one.

Some of our gift preset boxes on the gifts page include 2 sourdough pizza doughs. For the rest of our bake cards, see the baking instructions.

Get it delivered across Canada

Everything ships frozen on dry ice anywhere we deliver in Canada (not to the United States). Free shipping above $149. Add the pizza dough (2-pack) to a box. The box builder is a subscription (every 30 or 60 days, save 20%, cancel anytime). Want a single box instead? Use the one-time box (6, 10 or 12 items at $149, $199 or $219), or pick a preset on the gifts page. Delivery takes 2 to 5 business days in Greater Vancouver and Sea to Sky and 3 to 9 business days elsewhere; see delivery areas for your city. Our bake cards are collected on the baking instructions page.

Frequently asked questions

Do I thaw Atome pizza dough?

Yes, overnight in the fridge. This is different from our sourdough loaves and baguettes and our regular croissants, which bake from frozen.

What temperature do I bake the pizza at?

500°F (260°C) for 10 to 15 minutes.

How many pizzas are in a pack?

The pack has 2 pizza doughs, so two pizzas. See the product page for details.

The dough keeps springing back. What do I do?

Let it rest briefly on the floured surface and stretch again, working from the centre outward.

Do you ship pizza dough across Canada?

Yes, frozen on dry ice to the provinces we serve. See delivery areas.