Pizza...esque

Last night I learned that if you make a double batch of pizza dough but then forget and leave the second half in the bottom of the meat drawer for a few days, it is absolutely still "usable."  However, the extremely long rise/fermentation will do a couple of things-- it will make the dough smell disconcertingly beery, and it will super-upsize the gluten production.  It was REALLY hard to stretch out, and ended up being more of a pizza-flavored foccacia than an actual pizza.  Still tasty, though.