Using the byproduct of sourdough bread making, a normally discarded portion of the starter, to create pizza dough cooked in a heavy pan presents a singular culinary expertise. This technique incorporates a leavening agent that gives a attribute tangy taste and chewy texture to the pizza crust. The excessive warmth retention of the chosen cookware ensures a crisp backside and evenly cooked toppings.
This method offers a sustainable technique to reduce meals waste whereas producing a flavorful selfmade meal. The forged iron’s skill to distribute warmth uniformly and retain it for prolonged durations ensures that the pizza cooks completely and develops a fascinating crust. Traditionally, related strategies have been employed to create rustic breads and flatbreads in varied cultures, adapting available components and instruments for environment friendly cooking.
