Retarded pizza dough usually will last a week, at most. After five days it frequently degrades into a wet and dying mass. In my latest workplace test on ghetto pizza dough, I had some success with a three-week old batch, getting the most delicious, best looking pies I’ve ever baked!

The secret? First, I made one batch with horrible results. Not wanting toss all the dough, I upped the hydration, added a pinch of yeast, and let the dough cold proof again! Next day, I balled a few pieces of dough, and let them sit about an hour. Boom!