Its probably that you used a flour that was too low in protein to last that long in the fridge and your starter ran out of 'food'. Try using less starter - 25g if its really active, up to 50 g if less active. Let it ferment on the counter for an hour or two to get it going then put in the fridge. Also, if you use 00 pizza flour it won't stand up to a long ferment which is what sourdough needs. Best to use a Canadian/American all purpose or bread flour for more than 24 hour ferment. If using all purpose flour, use a bit less water as well, and ferment for only 3 days. If you want to go longer than that, I'd recommend you use bread flour. You do have to let the dough warm up when taking from the fridge and let it get active again . . one or two hours depending on how warm your room is. Adding 25 g of whole wheat flour to the dough can also help if you are using sourdough starter instead of commercial yeast. It won't affect the taste but in my experience the sourdough is more active. If your first time making this wet dough DO use parchment paper unless you are feeling brave or can't be bothered going to store to buy parchment. Cornmeal works better than flour in my experience to get it off the peel and onto the stone or steel. If using parchment, slip it out using a pair of tongs after 5 minutes baking and that will let the bottom get nicely browned. Also rotate the dough at that time as most ovens have hots spots. I don't' bother with using the broiler but if you want the charred edge, then that would achieve it, though watch carefully as the cheese may scorch. I've been making my own pizza since lockdown and maybe this will help you avoid some of my less than positive experiences! there is a learning curve , so good luck.

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