I generally make pizza style doughs and allow them to ripen in the
fridge. After about 3-4 days, the ability to rise degenerates. The
flavor improves (for me) for about a week, and remains constant. I
have had dough sit for up to 3 weeks before using it. After a week,
I tend to roll it thin and make cracker bread with it. The three
week old dough had lost much of the gluten effect, and rose little,
but made a super tasty flat bread. Rolled very thin it was a lavosh
style cracker with excellent flavor.
Rather than a pizza, it became a dipping bread and was rapidly consumed.
As always, your mileage may vary, but do not waste dough that has
become well aged in the fridge. Roll/stretch thin and bake.
Ken in Juneau