Here’s the deal: your homemade pizza dough is perfectly happy in the fridge for about three to five days. Yes, five. That’s a whole workweek of pizza potential. After day one, it’s still a bit sleepy. Day two? It’s waking up, developing a deeper, nutty flavor.
By day three, you’ve hit the sweet spot—the flavor prime. Think of it like a fine wine, but cheaper and covered in cheese. After day five, the yeast starts getting tired and the dough might over-ferment, giving it a sour, boozy smell. That’s your warning sign.
