Old dough from bread machine

[TdeV]

I got sick, so I didn't use my second batch of pizza dough within Art's prescribed 7 day window. The dough looks great sitting there in its container in the fridge, but it's been 2+ weeks since I made it.

The original recipe (Pete-zza's conversion) used .37% or .7 tsp of ADY (for two balls).

I've got some old reviver recipes for dough, but those are for emergency doughs. What I'd like to do is put some KA bread flour, warm water and ADY in the bread machine and put it through the dough cycle.

Any ideas on the right quantities?

Thanks in advance,
Theresa

[chickenparm]

What size Pizza and what % of hydration do you want the dough?

I suggest 60-62% for KA BF unless you have a preference.I have made tons of pizza doughs using the bread machines at home.Let me know whatever you want to try.