How to Tell if your Pizza Dough is Bad?

You may be wondering how to tell if your pizza dough is bad. It can be a hard or soft texture and smell of beer or alcohol. This is the result of too much fermentation, which affects the taste and smell of the Dough. It may be too soft, or it may even have mould. The following are some warning signs that you should discard your pizza dough. If these warning signs are present, the pizza dough is probably bad.

How to Tell If Your Pizza Dough Is Bad

Dough over fermented: It will lose its structure and become liquid if the Dough is too fermented. It will also smell sour. It may not rise properly in the oven and may have a mouldy smell. Although it’s still edible, it’s best to throw it out if you don’t want to risk getting sick. In addition to bad smells, Dough with too much fermentation has harmful bacteria.

How to Tell if Your Pizza Dough is Bad?

Remove your pizza dough from the fridge and scrutinize it to see whether it’s ruined. It’s too late if it’s become grey or contains spots of grey, and it should be discarded. Pizza dough that has gone bad becomes dry and crusty.

Gray Dough- Greyish Dough is a sign of sourdough. The colour may be a sign of failed cell structure, dead yeast activators, or freezer burn. These spots will harm the flavour of the pizza. If you see these, discard your pizza dough. It’s worth noting that many people buy frozen pizza dough because it can be used later. However, the quality of the Dough will depend on the proofing method.

One warning sign that your pizza dough has gone bad is if it’s dried out. If the dough is too dry, it will not stretch properly and have a hard, chewy crust. If you’re worried about using this pizza dough, wet it before cooking it, and however, it won’t taste good. In addition to looking sour, a dry crust will be more likely to give you problems while cooking your pizza.

Signs of Mold Growth- Mould is tricky, and once it has set in, you should toss the Dough and start over. The mould spores will have dispersed throughout the Dough despite not being apparent. Discard the Dough, and cleanse your hands and equipment afterward thoroughly.

Foul Smell- It’s time to start again if your pizza dough begins to smell rotten. Acidity and alcohol are likely to develop in the long-fermented Dough, which will be present when eaten. This does not indicate that the Dough has gone bad; rather, it is an unpleasant flavour in your pizza. Another way to tell if your pizza dough is bad is to smell it. It will likely smell like old cheese if it’s covered in cheese. You might even notice an odour when you pick it up. The pizza dough is likely to have gone past its sell-by date if you smell it. You should never risk eating raw pizza dough, and you should throw away any leftovers. Always buy fresh pizza dough.

What can I do with Overly Dry Dough?

Dough Balls: If the Dough is still dry, bake them as dough balls and smother them in garlic butter as soon as they come out of the oven.

Focaccia: Poor or dry doughs are forgivable in focaccia bread. Spread olive oil on all sides of the Dough and stretch it out in a deep baking dish. Allow 30 minutes for healing, then stretch once more when you return. Cover with toppings, drizzle with olive oil, and bake for 20-30 minutes, depending on size, at a high temperature (220C).

How to Make Dough Last Longer?

1. Use the Refrigerator

Allowing your pizza dough to rise at room temperature promotes yeast fermentation. If we don’t want to bake it right away, we’ll have to wait longer. Refrigerating the Dough reduces the yeast’s respiration capacity, allowing the Dough to last longer.

2. Don’t Add Sweeteners

The yeast feeds on the sugars in the Dough. There may be too many sweets to absorb if a sweetened dough is kept in the fridge. As a result, they’re more likely to appear as flakes, ruining the Dough’s appearance.

A dough that has been fermented for a long time will break down a lot of the complex carbohydrates found in the flour. This naturally sweetens the bread, so there’s no need to add any additional sweetness unless you’re preparing a fast dough.

3. Keep it Wrapped

It’s critical to keep your Dough covered to prevent it from drying out. The airflow over the surface of the Dough will be reduced by using a cover, and moisture is blown away from the surface when exposed to fresh air. The Dough’s outer perimeter dries up and creates a hard crust over time.

4. Use Less Yeast

Pizziolas use a small amount of yeast to make pizza dough. This aids the delayed fermentation of the Dough. Let’s face it, and the pizza doesn’t need to raise that much. In reality, we only want to see significant growth around the crust. The ideal solution is to use a modest elevation to help the Dough mature over time.

5. Don’t Knead too Hard

Kneading increases the amount of oxygen in the Dough and gives the gluten the initial strength. However, we may encounter issues following a vigorous kneading followed by a lengthy first. The Dough is likely to suffer from over-oxygenation in this instance.

The carotenoids in the flour are washed away in this step, leaving the Dough whiter but tasteless. If you’re going to keep your Dough in the fridge for a few days, knead it lightly and let cold fermentation take care of the rest.

How Long does Dough Last?

The amount of time dough lasts highly dependent on the ingredients used and the environment in which it is stored. A ball of Dough, for example, will remain much longer in the fridge than it would at room temperature and even longer in the freezer than it would in the fridge.

Simultaneously, Dough with specific components will have a substantially lower shelf life than conventional Dough. The most basic Dough, consisting only of wheat, water, salt, and yeast (and, in certain situations, oil), will have the longest shelf life of all doughs because there are no quickly spoilable ingredients.

How to Tell If Your Pizza Dough Is Bad

Dough containing dairy goods such as milk, yogurt, and other similar items, on the other hand, will not last very long since bacteria may grow much faster in these products. The Dough kept at room temperature and containing milk will spoil fast as germs flourish in warm environments. Although most bacteria are eliminated during baking, some may remain if the Dough has been exposed to bacteria for an extended time.

What can I do with Old Dough?

There are two primary things that I like to do with my old and forgotten Dough. You won’t be able to bake risen bread with it because it’s likely highly overproofed, but there are several alternatives you should consider before discarding it.

A Flat Pizza- Okay, so it’s not a problem if the Dough was already pizza dough. You can still bake delicious pizza, but it will probably be flatter than regular pizza. Because making pizza is not difficult, you can make practically any type of pizza from almost any Dough. It’s entirely up to you what kind of pizza you make.

Roll outdoughDough into the desired shape, top with your favourite toppings, and bake. In no time, you’ll have a quick and delicious pizza. Just be cautious when working with the Dough. Handle the Dough gently after fermented for a while since it has a very weak structure and is easily ripped.

It Can Be A Preferment- If your old Dough is still in good shape, you can incorporate it for added complexity into your next dough preparation. When you add Dough that has previously been fermented (an advancement), you give the new Dough a lot more taste. If there is still active yeast in your old Dough, it can be used to aid in the rise of the new Dough. Adding this old Dough to any bread you’re baking will transform what would otherwise be ordinary bread. You’ll notice a significant difference in flavour once you try it.

Over Fermented Dough

When the yeast has done too much work, the Dough can over ferment. The Dough has become brittle due to gluten degradation, and too much gas has been released. It “blows out” and deflates, unable to support itself. The yeast will not create CO2 to rise when baked because there is nothing left to devour. And the Dough’s alcohol and acidity are now quite high. You want to avoid this because the wonderful flavours that have developed due to fermentation are now dominating and making it unpleasant to eat.

The amount of yeast in the Dough and the temperature at which it is stored will determine how quickly it over ferments. A dough with a tiny amount of yeast can be kept at room temperature for 18 hours. To make things last longer, put the Dough in the fridge, and it can be kept in the fridge for up to 5 days, depending on the amount of yeast used. Refrigerated Dough often contains additional yeast to ensure that it ferments sufficiently at cooler temperatures.


Besides thawing the Dough before using it, you should also store your homemade pizza dough. Good pizza dough will stay fresh for up to three months if you keep it properly in the fridge. If you want to keep it for longer, make sure you store it in an airtight container. Avoid using a plastic bag as air can enter and dry out the product. It would help if you also used a food sealer machine to seal it, as this will help prevent it from spoiling. Uncooked pizza dough is also a dead giveaway.

Its texture might have changed, and it might be dry and crumbly. It will also smell like beer, which signifies that it’s past its prime. If the Dough is grey and sour, you should throw it out. Uncooked pizza dough contains mould spores, and a foul odour should accompany the smell of sourdough.