Uploaded August 2026 | Updated September 2026, 2 hours ago
Chef Erin breaks down her professional fresh frozen pizza dough a four-ingredient formula built on baker's percentages, Caputo flour, and ice water that produces four individually portioned dough balls with up to 60 days of freezer life. This isn't a shortcut recipe it's the correct way to make pizza dough that performs at high temperatures without scorching, scales to any batch size without guesswork, and thaws overnight ready to stretch.
► Full Recipe: atbbq.com/blogs/recipes/erins-frozen-pizza-dough?utm_source=YT-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=erins-frozen-pizza-dough
Erin walks through every technique detail that separates a professional result from a home kitchen approximation: why salt and yeast need to be added separately, why ice water matters, how to properly ball dough for consistent freezer storage, and exactly how to thaw and prepare the dough when pizza night arrives.
*What You'll See In This Video*
• Baker's percentage explained how to scale pizza dough by weight every time
• Why this dough uses only 4 ingredients and what happens when you add more
• The 20-minute yeast rest and why salt goes in last
• Food processor mixing method for consistent gluten development
• Professional dough balling technique for tight, freezer-ready portions
• Freezing, storing, thawing, and timing your dough for pizza night
*Featured Products*
► Caputo Flour: atbbq.com/products/caputo-00-pizzeria-flour-2-2lbs?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12048737&utm_campaign=erins-frozen-pizza-dough
► Caputo Yeast: atbbq.com/products/caputo-dry-yeast?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12032551&utm_campaign=erins-frozen-pizza-dough
► Food processor: atbbq.com/products/vitamix-12-cup-food-processor-attachment?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12040106&utm_campaign=erins-frozen-pizza-dough
► Digital kitchen scale: atbbq.com/products/escali-primo-p115-precision-digital-kitchen-food-scale?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12030855&utm_campaign=erins-frozen-pizza-dough
► Shop All ATBBQ Pizza: atbbq.com/collections/sauces-and-rubs-pantry-staples-pizza-essentials?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=erins-frozen-pizza-dough
*Social*
► Facebook: facebook.com/allthingsbbq
► Twitter: https://x.com/atbbq
► Instagram: instagram.com/atbbq
► TikTok: tiktok.com/@allthingsbbq
*Chapter*
0:00 - Intro: Why Fresh Frozen Pizza Dough Changes Everything
0:30 - Baker's Percentages Explained
1:10 - Four Ingredients & Why That's Intentional
1:45 - Mixing Flour & Yeast in the Food Processor
2:10 - Adding Ice Water & The 20-Minute Yeast Rest
2:45 - Why Salt Goes In Last
3:05 - Adding Salt & Final Mix
3:30 - First Proof — What to Look For
4:00 - Portioning the Dough
4:20 - Professional Dough Balling Technique
5:15 - Oiling Containers & Freezer Storage Method
5:50 - Thaw & Use Instructions
6:20 - What Else You Can Do With This Dough
Chef Erin breaks down her professional fresh frozen pizza dough a four-ingredient formula built on baker's percentages, Caputo flour, and ice water that produces four individually portioned dough balls with up to 60 days of freezer life. This isn't a shortcut recipe it's the correct way to make pizza dough that performs at high temperatures without scorching, scales to any batch size without guesswork, and thaws overnight ready to stretch.
► Full Recipe: atbbq.com/blogs/recipes/erins-frozen-pizza-dough?utm_source=YT-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=erins-frozen-pizza-dough
Erin walks through every technique detail that separates a professional result from a home kitchen approximation: why salt and yeast need to be added separately, why ice water matters, how to properly ball dough for consistent freezer storage, and exactly how to thaw and prepare the dough when pizza night arrives.
*What You'll See In This Video*
• Baker's percentage explained how to scale pizza dough by weight every time
• Why this dough uses only 4 ingredients and what happens when you add more
• The 20-minute yeast rest and why salt goes in last
• Food processor mixing method for consistent gluten development
• Professional dough balling technique for tight, freezer-ready portions
• Freezing, storing, thawing, and timing your dough for pizza night
*Featured Products*
► Caputo Flour: atbbq.com/products/caputo-00-pizzeria-flour-2-2lbs?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12048737&utm_campaign=erins-frozen-pizza-dough
► Caputo Yeast: atbbq.com/products/caputo-dry-yeast?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12032551&utm_campaign=erins-frozen-pizza-dough
► Food processor: atbbq.com/products/vitamix-12-cup-food-processor-attachment?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12040106&utm_campaign=erins-frozen-pizza-dough
► Digital kitchen scale: atbbq.com/products/escali-primo-p115-precision-digital-kitchen-food-scale?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=SKU12030855&utm_campaign=erins-frozen-pizza-dough
► Shop All ATBBQ Pizza: atbbq.com/collections/sauces-and-rubs-pantry-staples-pizza-essentials?utm_source=YTV-Recipe&utm_content=erins-frozen-pizza-dough&utm_campaign=erins-frozen-pizza-dough
*Social*
► Facebook: facebook.com/allthingsbbq
► Twitter: https://x.com/atbbq
► Instagram: instagram.com/atbbq
► TikTok: tiktok.com/@allthingsbbq
*Chapter*
0:00 - Intro: Why Fresh Frozen Pizza Dough Changes Everything
0:30 - Baker's Percentages Explained
1:10 - Four Ingredients & Why That's Intentional
1:45 - Mixing Flour & Yeast in the Food Processor
2:10 - Adding Ice Water & The 20-Minute Yeast Rest
2:45 - Why Salt Goes In Last
3:05 - Adding Salt & Final Mix
3:30 - First Proof — What to Look For
4:00 - Portioning the Dough
4:20 - Professional Dough Balling Technique
5:15 - Oiling Containers & Freezer Storage Method
5:50 - Thaw & Use Instructions
6:20 - What Else You Can Do With This Dough
