So I made pizza a week ago and i didnt use all of my doughs,today I wanted to make the last 2 doughs but both of my doughs have little black dots is it safe to eat?
So I made pizza a week ago and i didnt use all of my doughs,today I wanted to make the last 2 doughs but both of my doughs have little black dots is it safe to eat?
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Novel_Fox
I’ve made dough before with the best intentions and fridged it for too long and that happened to me aswell. I don’t know for certain what it is but I went on the side of throwing it out. They looked like spores to me which isn’t worth not having to make more dough if it’s toxic mold.
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I’ve made dough before with the best intentions and fridged it for too long and that happened to me aswell. I don’t know for certain what it is but I went on the side of throwing it out. They looked like spores to me which isn’t worth not having to make more dough if it’s toxic mold.
Your dough is fine 😉
Read this:
[https://www.pizzamaking.com/forum/index.php/topic,3985.msg33251.html#msg33251](https://www.pizzamaking.com/forum/index.php/topic,3985.msg33251.html#msg33251)
[https://www.pizzamaking.com/forum/index.php/topic,3985.msg36081.html#msg36081](https://www.pizzamaking.com/forum/index.php/topic,3985.msg36081.html#msg36081)
[https://www.pizzamaking.com/forum/index.php/topic,11475.msg106153.html#msg106153](https://www.pizzamaking.com/forum/index.php/topic,11475.msg106153.html#msg106153)
[https://www.pizzamaking.com/forum/index.php/topic,3985.msg85966.html#msg85966](https://www.pizzamaking.com/forum/index.php/topic,3985.msg85966.html#msg85966)
tbh looks like bad news, i’d throw it out
It’s pretty common. I sometimes get these after one day. I believe it’s fine, nothing to worry about.
It’s the iron oxidation in flour i believe. you’re good
Hey, still alive? No problems?
Thats the bran of the flour swelling up, it’s the consequence of the dough being somewhat matured – nothing inedible, it’s perfectly fine!