How long does leftover pizza dough keep for in the fridge?
Usually it is for another 24 hours. However if you want to keep it longer, then just place it in a freezer and you can keep it frozen for up to 3 months. Make sure to put it in a ziploc freezer bag and coat it with a litle olive oil.
I have been making a lot of pizza since I got my woodfired pizza oven. I have left it for as long as 3 days...I read you can do that...I don't think it handles as well....I prefer 24 hrs...and left to come to room temp...the chill off of it before shaping... I have not tried frozen yet...I just prefer to have it fresh since it's so easy to make. I store several balls of dough in one of those large plastic containers that my salad greens come in and it just fits in my ajustable temp. bins in the frig.
I have made some great pizza's in my kitchen oven also.
To anwer your other question about the sugar in the dough...you can use honey, sugar, or no sweetner at all..it's just a matter of taste.
Im not an expert baker....but I've sure made a lot of great pizza's lately and learned some tricks from two great pizza guys that were hired from their resturant to come over to my daughters house to make pizza's in her wooded fired oven for a party of over 40 people...the pizza's were the best thin crust New York style I've ever eaten...I think if I ever learn to spin my dough in the air...that's the whole secret to getting the best crust in my opinon.
In commercial NYC pizzeria we did 24 hours , but emergencies a minimum of 8 hours. In home I try for about the same. make it knead it , rest 10-20 mins fast knead, cut oil, fridge min 8 hours, keeps about 4 or so days.
take out of fridge, do not warm the dough, make a disc with a rim and lump in center working outwards, kinda like a priest/bishops hat. On a slab if you can. Oven on 550 degrees, stones if you got'em. use firebricks cheaper then a baking stone and thicker then a terracotta tile system, but they are good as well. At 550 degrees a Neoploitan comes out in 8 mins or less., that is the way it was done in the pizzerria and the way I eventually made it at home. Also "sauce" is not cooked, it is ground termater with herbs, cold on pie. Mozzerella is grated in morning put on a tray and fridged, which dries it out a bit.