I had a dough in the fridge since last Monday.

It was  800g of flour, 50g of starter, salt and 1 gram of yeast and 560g of water.

After the last stretch and fold it went into the fridge until around mid morning yesterday.

I needed to do something with it so I made a pizza using 470grams for

an Italian sausage, mushroom and green pepper pizza

and Matt used another 600g for a pizza , leaving about 340g for a small focaccia.

Even at 7 days old, this dough made the best pizza crust. Even some shine on the crumb.