I'd use it. It may have more of a sourdough kind of flavor profile, but it will be fine. I can hold dough for up to 2 weeks in the fridge, but after 10 days, it will lose it's structure and I get a flatter boule or baguette. For pizza though, you'll be fine.
UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM
White Lightning Thermopen