Richard and Peter,
I'm wondering if that fizzy-ness of the dough would have disappeared upon baking? I don't think I have ever put raw bread/pizza dough in my mouth because, as a child, my mother scared the bejeepers out of me with stories of what can happen inside you when you eat dough with live yeast in it!
Now I'm wondering if doughs such as JerryMac's, which use a long poolish-like preferment, wouldn't give you that "fizzy" effect as well... I might have to go against the advice of my mama and taste it! However, Richard, I certainly understand your reaction in tossing the dough: when in doubt, throw it out!
As for the DelGrosso sauce, it's not available out here that I'm aware of, but a kind member sent me a jar of each to try since he knows I like NEPA-style pizzas. I, too, did not care for the pepperoni... and the NY and Supreme, while good, were too sweet for my tastes. I DID, however, enjoy them in pasta applications rather than pizza.