when i make pizza dough, i usually make a huge batch and use it over the course of a week or so; pizza for the next night and a few days later, other nights foccacio, bread sticks, etc. with stuff either on, kneaded into, or wrapped up in the dough and baked or fried.
you can use it (usually) well after a week, but it'll eventually give up rising. stretch it out really thin and then on the baking sheet use the pizza cutter to cut it into cracker sized pieces, after topping with seasoning. bake in hot oven till crispy.