The recipe is 500g flour, 325g water, 20g cake yeast, 10g salt and 20g of olive oil. After kneading I split it into 4 and store them individually in oiled freezer bags and store in the fridge at 1C.
Usually I eat them within a week but sometimes it happens that the last dough gets baked after up to 2 weeks of refrigeration. Today was one of those days and it got me wondering, how long can it really last?
Googling gave me the answer of 3 days... yikes
I've probably made over a hundred pizzas well past the 3 day mark though and even at 2 weeks they come out perfectly good.
The flavor peaks at around 48h of refrigeration IMO, after that it keeps getting more sour and yeasty but not to the point where I'd consider it bad. Also the rise that goes into the edge of the crust isn't as impressive after 72h but pizza is mostly flat anyway!
So.. whats the real limit?