Six day ferment

[wesslock]

Hello , has anyone went as long as six/seven day ferment.  I usually like to do 72 hour but I will be away and would like to be able to make the dough a week in advance. Can i just use pizzapp to adjust yeast ?   When does dough become unusable ?   Using a high gluten flour and cooking in a wood oven.  Currently most of the time in fridge is balled , would like to keep the workflow just longer time.

thanks

Mike

[foreplease]

Yes, you will be fine. Make the dough with very cold water and get it into the fridge right away.