Made pizza tonight with the last dough ball made with Paulaner Oktoberfest Marzen Beer. I was impressed that this bagged EVOO coated dough ball was seven days old in the fridge. Yet, the dough ball still smelled great and press out very nicely as well. The finished baked crust also had a very nice flavor. I usually do not wait this long on dough, but just didn't get to it. I have read on the forum that other have even gone longer with their dough in the fridge.
I cooked in a pan, sweet sausage that was removed from two sausage links, green and red bell peppers, sweet onions, some granulated garlic. On the pressed out dough, spread SM tomatoes that were blended with basil, garlic, oregano, salt, and sugar. Then lightly covered the pizza with Grande Cheese, then put the cooked ingredients on top of the cheese, and lightly sprinkled some shredded Parmigiano Reggiano cheese over the cooked ingredients. ( I usually cover the ingredients with cheese, but not this time, and I liked it this way, on this pizza)