i make a doughball with live sourdough starter every 3 days. The sourdough bacteria prevents anything else from growing. i dont refrigerate it, but if you did, it would probably last a week. I use 100% whole wheat, but a mix also works.

But… IMO, the key to the pizza isnt the dough. Its the oven. To simulate a wood fired oven, i used to line the oven rack with a couple stacked ceramic floor tiles, and crank the heat to maximum. You can buy expensive pizza stones, which are just overpriced unglazed ceramic tiles. I just bought some 15” floor tiles from home depot.

You can also do the same with a barbecue. We have a gas bbq that i lined completely with 6” unglazed ceramic tiles. they stabilize, and store the heat. it works so well, weve even baked a cake in it.