Hello,

I made some pizza dough (starter, oil, flour, salt) and let it sit out overnight with the full intention of using it the next evening.  However, my family and I went out to celebrate that next evening, and the pizza was never made.  Due to an overfilled schedule, the dough was left out in rather warm temperatures.  By the time I got to it, the dough had a very alcohol-y smell to it, and there was NO gluten structure to it (basically, it was a batter).

Is there any chance of saving this dough?  I was thinking of adding some bread flour to it and trying to bake it, basically treating it like a firm starter.  Should I bother using my flour on this dough, or should I cut my losses and move on to the next loaf?

I appreciate your input.

-nate