How long can dough keep in the fridge?
I know this question has been asked many times before, but theres a little twist on my question. I made a batch of dough that makes about 6-8 pizza-like sandwhiches. The dough is pretty standard and doesn't contain anything but yeast, flour, water, salt, sugar and oil. After finishing the dough mix, I usually don't use it right away and let it retard in the fridge until I'm ready to eat, however I can't eat 6-8 of these at once, so if there is no one around to share with, I usually end up pulling the dough out, let it come to room temperature, rise, and then I cut out as many balls as I'm going to use. I then put the rest back in the fridge and repeat until the dough is done.
Last Thursday I made a batch and ate 3 pieces. I then pulled it out of the fridge again on Monday and ate another 1. So I still have about another 4 left, and today its been 7 days since I made that dough. I've brought it out of the fridge and worked with it 3 times. Today its smelling very alcoholic, kind of like a sourdough. My question is, is this safe to eat and is it ok to work with dough like this? Or should I just make smaller batches from now on?
The dough looks fine and I'm going to attempt it anyway in the next hour or so, but I'd rather not eat it if anyone thinks something may be foul.