Has my dough gone bad?
Lately I have been concerned about some of the doughs I have been making, and as much as I have searched the internet for advice, I cannot find anything about this problem. I have been making a lot of pizza doughs (the original no-knead pizza dough recipe) as well as empanada dough which consists of white flour, vegetable shortening, salt, and water. I make 3-4 doughballs and generally don't use them all within the same day. I have heard that pizza dough stays fine refrigerated for about one week, and I always use it within the same week of making it. I usually freeze the extra empanada dough and set it out the morning of or night before I plan to use what's left. The problem is that both of these typs of dough have been getting sort of discolored with grey/black spots throughout the dough. I am really curious what this is and if I should through it out or not. It seems like it should be ok after being baked, but maybe I am not being cautious enough. Does anyone have any sort of explanation of what is happening to my dough?
Thanks for reading and I really appreciate your help!