How long does the dough last in the fridge?

Knowing the proper method of storing your dough and the best time to use it can make all the difference in everyday cooking, especially if you regularly make pizzas, breads, flatbreads, cookies, etc.

How long does the dough last in the fridge?

Typical yeast dough can last 2-3 days in the fridge if stored in a properly oiled and sealed container. Other types of dough can last longer, but there are a few things to keep in mind before storing your dough long term.

How to store the dough

Normally, the dough is a mixture of water, sugar, salt, yeast and flour. These ingredients alone can last a long time, but as soon as you mix them and create the dough, the countdown timer goes off. Why?

When the yeast mixture is added to the dough, it begins to char the mixture and create gas. This gas is what gives the dough its fluffy, soft texture and helps it expand so that it is twice its original size.

When the carbonation process is complete, the dough will begin to deflate and lose its texture. This is not immediately apparent and it may take up to 48 hours for you to notice a significant difference in the quality of the dough.

After 2-3 days, the dough will begin to harden and be difficult to work with. This is also the time when it will start to lose its texture and flavor. You can continue to use it, but it won’t have the same quality as freshly kneaded dough.

The best way to preserve yeast dough is to keep it in a lightly oiled bowl with plastic wrap on top in the fridge at about 40°F. 

Make sure the dough has finished rising.  Keep in mind that the dough can take up to 12 hours to fully rise once kneaded, so you can take advantage of this time to store the dough on the counter.

Once it has reached the right size, you can use it as is or store it in the fridge.

You can even freeze the pizza dough, but we recommend that you shape it beforehand for convenience.

For example, you can create and shape the pizza base and store it as is in the freezer. Use a lightly oiled freezer-safe plastic bag for best results. The dough can last about a month this way!

You can thaw it overnight in the fridge or assemble the pizza with the frozen dough and cook it as is.

Storage of the unfermented dough

When it comes to other types of dough, especially yeast-free, the story is a bit different.

For example, flatbread is made with a mixture of water, salt, sugar, and all-purpose flour.

This type of dough can last about a week in the fridge, but we recommend that you use a yeast-free dough within 3-4 days of kneading.

You can easily reuse the dough by adding a splash of water and lightly kneading it to loosen any gluten strands it contains.

The dough may darken slightly over time as it oxidizes, but as we’ve already said, it will still be edible for about a week.

You can remove the darkened layer on top by cutting it into slices, or simply add it to a batch of fresh dough if you don’t want it to go to waste.

This type of dough can also be kept in the freezer for about 2-3 months, but working with a large dough can be difficult and time consuming since you’ll need to thaw it overnight first.

We recommend dividing it into smaller balls.

You can then store the smaller portions in a lightly oiled freezer-safe plastic bag. Always try to thaw the dough overnight in the fridge, as thawing it in the microwave can cause it to lose a lot of moisture.

Keep in mind that since there are so many types of dough, it can be difficult to find a specific way to store each one, so we’re using a generalized approach that will work with almost all types of dough.

How to know if the dough has gone bad

There are several ways to check if the dough has gone bad. Here are some popular methods:

Visual inspection

This method is the easiest, as all you have to do is inspect the dough and look for signs of mold, which should be very obvious. Any type of green discoloration, lint, or growth on the dough would be a sign that the dough has gone bad.

Therefore, it would be better to discard the entire mass than to try to save it by removing the moldy part.

Mold may appear on top, but it may have already contaminated the entire mass from the inside, so play it safe and remove it entirely.

Tactile inspection

The edible dough should be dry, smooth and slightly oily (if you have added oil to the container). If you notice any sort of slime or sticky material in the dough, it may be time to throw it away.

This slime may be caused by harmful bacteria that have compromised the dough. 

The slime may or may not also be accompanied by an unpleasant odor. In either case, the best practice would be to discard the dough and make a new one.

Use preservatives to prolong the shelf life of the dough

The dough can be chemically altered to make it last longer. For example, a good way to extend the shelf life of your dough would be to use commercial grade bread improvers.

These mixes contain specialized ingredients that not only make the dough bake and taste better, but also last longer.

You can find many such ingredients in supermarkets. They will probably be in the aisle where they keep the yeast and other products for the bread.

Look for bread improvers and other additives. These ingredients also have detailed instructions on how to use them.

In most cases, just adding these ingredients while mixing the dry and wet ingredients is enough, but you can also follow different recipes for better results.

Dough made with these improvers can last about a week in the fridge and will probably last 1-2 weeks after baking (or as directed). 

If you want to go the natural way, you can also try using honey instead of sugar in the dough. This will certainly change the flavor, but will make it last a bit longer than regular dough.

Another smart way to extend the shelf life of the dough would be to use a sourdough.

This type of dough encourages the growth of “good” bacteria that give it its characteristic flavor and texture, and also slows down the growth of mold.

The sourdough can last 4-5 days in the fridge without losing its flavor. 

As mentioned, if you want to go more than a week without the dough going bad, it would be best to freeze it.

Remember that frozen dough can last for months if stored properly. You just have to let it thaw and come to room temperature before using it.

Related questions

We’ve talked about how to properly store dough, how to extend its shelf life, and more. Here are some additional questions you may have related to storage.

Can the dough be stored while it is rising?

No, it is recommended to store the dough only when it has finished rising. Interfering with the carbonation process can result in a hard-textured dough.

Let the dough rise initially after kneading it, and then deflate and allow it to double in size again.

Yeast numbs in cold or freezing temperatures, so as soon as you put the dough into storage, it will gradually slow down, ultimately stopping the rising process. Storing the dough after it has risen will preserve its quality, texture, and flavor.

Can fresh dough be mixed with previously stored dough?

Yes, you can mix fresh and old dough, but make sure the older dough doesn’t go bad.

Usually, you’ll need to thaw the oldest dough first by allowing it to come to room temperature. Don’t let the dough sit too long or overnight.

If the dough is frozen, you can thaw it in the fridge overnight and then let it warm outside for no more than 1-2 hours.

When the older dough is pliable, quickly knead it with the new dough and let it rest in the fridge before using.

Can you bake cold or frozen dough?

Yes, you can bake frozen or cold dough by taking it out of the fridge/freezer and putting it directly into the oven. 

The best way to do this is to store the dough in a baking dish. For example, when making a loaf of bread, lightly grease the baking dish and store the dough inside it, either in the fridge or freezer.

When you’re ready to bake, just preheat the oven, pop the pan in, and cook as directed. The dough may take longer, but it should bake just as well as regular dough, as long as it was stored using the above methods.