Not to worry about food safety issues, but, depending upon the actual dough formulation, there is a possibility that it might be so acid that the finished crust will have a bit of an acid bite, or the acidity might also inhibit browning of the crust during baking. In some cases this can work to your advantage in that it will force you to bake the pizza longer, thus developing a thicker, heavier, and crispier bottom crust characteristic so long as you can avoid over baking the top of the pizza. Depending upon the protein content of the flour, the dough might become overly soft and difficult to handle or form into a pizza skin due to the effects of yeast fermentation on the flour proteins. You might hedge your bets a little by brushing the exposed edge of the skins with a little olive oil just before you place them into the oven as this will help them to develop a nice golden crust color during baking. One final note, try not to degas the dough during the forming procedure. A good way to do this is to open the dough into pizza skins by hand stretching (do not use a rolling pin), as this will retain most of the leavening gas in the dough allowing for a better rise in the oven if the yeast has been damaged or if it has exhausted all of it's food supply during the fermentation period.
Tom Lehmann/The Dough Doctor
