Here’s a simple rule: If you made the dough on a Tuesday, use it by Saturday night. By Sunday, it’s not pizza dough—it’s a science fair project that needs a display board. And if you’re the type of person who leaves dough in the fridge for two weeks “just to see what happens,” I salute your curiosity but please don’t invite me for dinner.
Remember: pizza dough is like a clingy friend. It wants attention, but it also needs space. Three to five days of cold fermentation turns you into a kitchen rockstar. After that, you’re just a hoarder with flour under your fingernails. So go ahead—make that ball of dough proud. Use it while it’s still got the sparkle of possibility. Or, you know, just order pizza. No judgment here.
Now go rescue your fridge dough before it stages a mutiny.
