The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

(really) old pizza dough

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mini_maggie's picture
mini_maggie

(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.

Mini Oven's picture
Mini Oven

Test, pinch off a little piece to see if it rises in room temp. 

mini_maggie's picture
mini_maggie

If it rises, I'll go ahead and try a pizza.  Any suggestions for use if it doesn't?

Mini Oven's picture
Mini Oven

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.  :)

alconnell's picture
alconnell

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.

David Esq.'s picture
David Esq.

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)?