"over-proofing" pizza dough?

gmbbs

Any pizza experts out there that can give me some advice?

Made pizza dough for a pizza party, cut it into individual dough balls and put in the fridge to cold ferment(?) for 3 days. But the party got rescheduled from Thursday night to Sat night, so instead of 3 days in the fridge, it's been 5. I use the food processor recipe, which nets a very wet, "flowing" dough. It's not kneaded much, so there is not much gluten formation, and too loose for windowpane test. I've found it tastes best after 3 days in the fridge.

So I took it out, "punched" it down, and reformed into balls. What can I expect when I go to use it?

Any help is appreciated!

jtcBoynton

I would expect a flatter than normal crust.  The yeast may have used up all the food in the dough and are no longer producing the tiny air bubbles that expand during cooking that produce the oven spring.  Flavors may be different as well - The balance of yeast bacteria etc will start to change as the dough ages.  Exact impact will vary depending on how much yeast was in the dough, temp stored etc.

smokeyj

Depending on the recipe how much yeast was used shouldn't be an issue. I can go 2-7 days with the recipe I use. Can you post your recipe?