Howdy! My wife put a big batch of pizza dough in the oven to proof on Saturday afternoon, and just remembered it this morning. It looks amazing, but is it safe to use at this point?

I'm a little disappointed you didn't take a pic of it so we could see what it looked like after 48 hours in the oven.

I once read about a guy who learned to bake bread on a prepper farm where everyone was huddling down for Y2K to hit. They would mix their dough and leave it to rise in a former animal barn that was at a low temperature all day every day. It would take two days for the dough to rise for baking.

So no, your dough is not unsafe to eat considering it was kept in a closed environment for 48 hours.

If it came apart while reshaping, it may have been overproofed, but that doesn't mean it is unsafe, just needs to be treated differently before baking. If you use active dry yeast, in that situation you can roll the dough up into a ball again and put it in the fridge to let it cold ferment for a few hours or even just let it rise again at room temperature. ADY is made for multiple rises.

I'm surprised you didn't discover it after turning on the oven to preheat for something else like I've done before

Mayor West said:

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I'm surprised you didn't discover it after turning on the oven to preheat for something else like I've done before

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Kind of funny, we didn't use the oven the next day because we ordered … pizza. Still didn't trigger the memory of the dough that was sitting in the oven.

What did she end up cooking instead of the pizza? That would be the reminder for me, like oh yeah, I was making pizza for dinner.

Buzzy said:

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What did she end up cooking instead of the pizza? That would be the reminder for me, like oh yeah, I was making pizza for dinner.

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It was for a party on Saturday, and she'd made a lot of other things too. She was going to serve the pizza late night but decided it wasn't needed and then forgot about it the next day.