Yet another excellent story, Els! Keep 'em coming!
Regarding the dough that had gone bad, in the pizza biz we call that 'blown dough'. It is a shame to waste food like that but it happens. Sometimes business isn't quite as good as anticipated and too much dough is made before it can be used. We make our own dough at Sbarros so it's doubly disheartening to have to throw it away knowing that it took a fair amount of time mixing the ingredients, forming the dough balls and setting up the racks. Oh, and you're right, it does smell like a brewery!