If you ask me, making a large quantity of pizza dough ahead of time and storing some for later is a no-brainer. Let’s face it, making pizza dough isn’t easy, and preparing fresh pizza dough every time might be a challenge.

Having said that, you’re probably going to start hoarding pizza dough. So how long does pizza dough keep in the refrigerator? I wouldn’t store it for more than 3-5 days. Otherwise, your pizza dough may ferment too much. If you need to keep it for a longer period of time, I suggest freezing it.

Hello, bakers! My name is Shea, and one of my favorite foods to make is pizza. That is why I like creating large amounts of pizza dough to freeze for later use. I’m here to show you how long pizza dough keeps in the fridge, as well as some other helpful hints.

Let us discuss pizza!

How Long Does Pizza Dough Last in the Fridge?

This isn’t a simple solution. Some websites will tell you that three is the limit, while others will tell you that five is the maximum. Hence, I support the three-day rule. A three-day fridge stay will keep your dough at its freshest and most fermented.

Does it imply you can’t wait another five days? Maybe. So why take the chance? If you’re going to be waiting longer than three days, there’s no harm in freezing the dough ball and thawing it in the fridge the night before. In reality, it’s almost the same thing.

Another factor to consider is that some dough is more durable than others. Hence, although one batch of newly prepared dough may over-ferment by the fifth day, another will be OK. What’s the story? Three considerations must be considered.

1. Amount of Yeast

Despite the fact that your dough ball is in the fridge, it will ferment due to the presence of yeast. The more yeast in your pizza dough, though, the quicker it will ferment.

With that in mind, it’s obvious that pizza dough containing a lot of yeast would ferment quicker than dough containing less. Check your pizza dough recipe to see how much yeast you’re using in comparison to others to get a sense of how long your dough will stay in the fridge.

2. Temperature of the Dough

If you leave your dough out on the counter for a few hours in the middle of August in Florida and then put it in the fridge, it won’t survive five days. Why? Since the faster the dough ferments, the greater the temperature around it.

What are your options? After you’ve finished kneading the dough and placed it in the container for rising, put it in the refrigerator immediately away. The longer you keep it out, the shorter its shelf life in the fridge will be.

3. Protein in the Flour

Protein does more than merely energize your muscles after a good exercise. It also helps to keep gluten strong. What is the significance of this? Flour, on the other hand, requires a robust gluten network to produce an airy and texturally appealing pizza crust.

Flour with a high protein level (bread flour or 00 flour) will be able to retain the structure for a longer period of time than flour with a low protein concentration. Using high-protein flour will extend the life of your dough by a day or two.

5 Signs That Your Dough is Over-Fermented

The longer you let the dough to ferment, the better the texture and taste will develop. Nevertheless, if you leave your dough to ferment for too long, it might go bad. Over-fermentation is a phenomenon, and it will damage your pizza dough.

The good news is that there are a few critical indicators that will tell you when you’ve gone too far.

1. Sour Smell

Remember that notorious yeast we mentioned earlier? When yeast is over-fermented, it produces a sour odor. When yeast is present in alcohol, it might have a similar odor. If it stinks, it’s no longer useful.

2. Color

Pizza dough has the appearance of a tiny beige ball of deliciousness. The wonderful appearance is lost when it is over-fermented. Over-fermented pizza dough will usually become a grey color. It may even contain orange flecks. Needless to say, it does not seem edible and should be discarded.

3. Texture

Another telltale indicator of over-fermented pizza dough is dryness. Although you should keep your pizza dough well covered in the fridge, it will nonetheless dry out over time. Over-fermented food is dry, flaky, and difficult to move.

4. Taste

Most individuals will not take a snip out of their refrigerated pizza dough and taste it. As a result, you may not detect the off-taste until the pizza is completely cooked. Start afresh with new dough if you believe your pizza tastes odd.

5. Mold

You’d have to wait a long time before the pizza dough became moldy in the fridge. In any case, if you find mold on your dough, throw it out right away. Don’t believe you can just rip off the moldy piece and start cooking. Mold is present in locations where you cannot see it.

How to Store Pizza Dough in the Fridge

It’s simple to keep your pizza dough in the fridge. You’re fine to go as long as the whole pizza dough ball is coated. During the fermentation process, any exposed portions will dry out. There are many options:

• a container that is airtight
• encased with plastic wrap
• Put in a freezer bag with a zipper
• In a dish lined with plastic wrap, cellophane, aluminum foil, and the like.

FAQs

Pizza dough may be stored in the fridge for three to five days, depending on the quantity of yeast used, the temperature of the dough, and the protein content of the wheat. Do you still have questions? Continue reading the commonly asked questions.

Does refrigerated pizza dough go bad?

Yeah, pizza dough spoils in the refrigerator. Even if your dough is still workable after five days, it does not guarantee that your pizza will come out well. By the sixth day, I would not use any dough.

What does bad pizza dough smell like?

Pizza dough that has gone rotten will smell terrible in general. Because of the presence of yeast, this fragrance may have a sour undertone or even smell like alcohol.

Is over fermented dough safe to eat?

Safe? Sure. Does it taste good? No. Over-fermented dough is not only difficult to work with, but it also produces an unpleasant crust.

Final Words

When properly kept, most pizza doughs will last three to five days in the refrigerator. Nonetheless, I suggest using pizza dough within the first three days after refrigerating it to ensure maximum freshness. Before utilizing your dough or over-fermentation, always inspect it.

Have you ever kept pizza dough in the refrigerator? How long did your pizza dough keep you going? Share your success (or failure) tales in the comments area!