Hi everyone, have been lurking and reading and trying out many new things. My latest adventure, is Peter Reinhart's New York style dough. I made this up on Tuesday evening, meaning to let it rest 2-3 days but life got in the way, so I'm looking at making the pies Sunday afternoon (tomorrow). This means the dough has been in the fridge for 4.5 days. Is this dough too far gone ? Is there some thing I should do before making the pies, besides taking it out 1.-2 hours before using ?