Anyway to rescue overworked dough?

[BvBPL]

This morning I was trying to roll out a ball of pizza dough that I had made up a couple days before and had let rise as room temperature since then. I rolled it out, some parts were too thin, so I balled it back up and rolled it out again, and then did that again. It had turned from doughy to a gooey mass. I assume the protein bonds had broken down.

Is there any way to rescue overworked dough? I end up just throwing this dough out, but I’m curious if anyone has any suggestions on rescuing dough.

[Fred]

No. It's just flour and water and yeast. Make up a new batch and don't over knead it.

[BvBPL]

Thanks for the info!