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Pizza dough?

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henapple
henapple Posts: 16,025
in EggHead Forum
Made dough last Friday.. Forgot it was in the fridge uncovered. Will it be good at this point?
Green egg, dead animal and alcohol. The "Boro".. TN 
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  • DMW
    DMW Posts: 13,832
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    May be overproofed and maybe a bit dry, but at 3 days, I would certainly give it a go.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • RRP
    RRP Posts: 25,888
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    depends on the recipe I suppose, but the doughs I make would not have survived that long.
    Re-gasketing America one yard at a time.
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  • njl
    njl Posts: 1,123
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    I'd be worried about the dough being dried out and yeast done producing.
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  • henapple
    henapple Posts: 16,025
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    It feels ok..
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • DMW
    DMW Posts: 13,832
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    Some pizza doughs are actually better after proofing in the refrigerator for a few days, though covered is recommended. I had a batch that went 3 days, but I covered after about 8 hours. It was fine.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • ringkingpin
    ringkingpin Posts: 260
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    It all just depends on what percentage of leavening you have in the dough (yeast or starter).  

    Think of the leavening as a limited fuel in your dough which is activated by heat and time.  The warmer the dough, the quicker the fuel gets used.  Even in a cold fridge, over time, that fuel will be used. 

    If you want to try it, I would reccomend punching it down and then hope there is enough "fuel" for another rise.  
    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
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  • henapple
    henapple Posts: 16,025
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    I'm hoping for it.. Dominos on standby
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • RRP
    RRP Posts: 25,888
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    henapple said:
    I'm hoping for it.. Dominos on standby
    if Dominos is the fall back then stick with your stale dough - can't be any worst than Dominos cardboard crust! LOL -  Seriously though do you have a Papa Murphy's near you? That is a kick butt freshly made and bake at home pizza!
    Re-gasketing America one yard at a time.
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  • henapple
    henapple Posts: 16,025
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    I like papa Murphys... Thin crust
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Cookinbob
    Cookinbob Posts: 1,691
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    I have kept home made dough in the fridge for up to 8 days, but I cover it.  In fact I always make my dough at least 2 days ahead as it actually develops flavor while it rests.   I would not be afraid to use it and the yeast is certainly viable.  If it is not too dry to work into a ball, let it rest at room temp for a couple of hours and then roll it out and go for it.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Aviator
    Aviator Posts: 1,757
    edited September 2013
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    try a very small one in a toaster oven first. You know, the ones with a small door.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

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  • henapple
    henapple Posts: 16,025
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    Toaster oven? What, I'm 21 years old?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • njl
    njl Posts: 1,123
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    I normally make my dough the night before and proof it mostly covered in the fridge overnight.  Mostly covered = covered with plastic wrap, with a 1/4" or so edge uncovered, and then covered over with a paper towel.  It works, and it's a big improvement on the original recipe (which was a no knead / no rise, mix it up, let it rest 10 minutes, and make pizza recipe), but I find it still works even better if I have the time, to let it proof at room temp, punch it down, let it rise again, punch it down again, and then use it after a 10min rest.  I usually don't have 3+ hours though to make pizza.
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  • caliking
    caliking Posts: 18,731
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    Are you out of PBR's??? Have you stopped drinking??? Quit makin' awesome paella and give your neglected dough a whirl. How bad could it turn out?

    Just yankin' yer chain. Seriously though, just try it and see what happens. If nothing else, it'll teach you to not to leave your dough lonely and naked again.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • henapple
    henapple Posts: 16,025
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    They're on
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Cookinbob
    Cookinbob Posts: 1,691
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    And the result was.....................
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • Tjcoley
    Tjcoley Posts: 3,551
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    I'm betting on a good result. A few days in the fridge should be fine.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • henapple
    henapple Posts: 16,025
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    It was actually really good.. Great taste.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • DMW
    DMW Posts: 13,832
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    Glad to hear you gave it a go and didn't toss it!
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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