August 23, 2014 - 8:43am
(really) old pizza dough
Took some pizza dough I had in the freezer out to defrost just before we went on vacation, hoping to make pizza for dinner the night before we left. Well, that didn't happen, lol. Now I have pizza dough that's been in the fridge for two weeks, presumably relatively dead.
What can I do with it? Add it to new doughs as a portion of 'old dough' for flavour? Is it something I could make an essentially uleavened flatbread with at this point? Advice/suggestions welcome! Thanks.
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Test, pinch off a little piece to see if it rises in room temp.
If it rises, I'll go ahead and try a pizza. Any suggestions for use if it doesn't?
try mixing with fresh dough one to one. How many pizzas did you want to make?
I used to bake up a pile of naked pizzas and freeze, then just top and bake a second time when I wanted a pizza. :)
Some of my best pizzas have come from older dough. 2 weeks may be a little over the top but if it does rise, it will taste great! I try to let my pizza dough age at least two days before using, 5 or 6 is better still.
Can you use your pizza dough a week old regardless of whether you've reduced the yeast from whatever formula you are following (assuming that formula suggests baking in 2-3 days)?