Here’s a shocking truth: pizza dough can punch itself out. After about 12 hours at room temp, the gluten network (the dough’s muscular skeleton) starts to relax. The yeast runs out of food, farts out all its gas, and the dough deflates into a sad, flat pancake. It’s not dangerous—it’s just tragic.
You can still bake it, but it’ll be dense. Like a gluten-based brick. Great for building a tiny wall, bad for your dinner. My advice: after 8 hours, stick it in the fridge to pause the madness.
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