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.