I made Jim Leahey's no knead pizza dough last week and stored in ziplocks in the fridge for at least 5 days-- is it safe to eatt?
The recipe says to use within three days, but I just baked the last two crusts today. I'm not sure how long it has been, probably five or six days. The crust has a more sour flavor but still tastes pretty good. When I took it out of the fridge it was wet and very malleable. Is the three day limit a food safety issue or a guideline for ideal flavor?
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