Utilizing the byproduct of sourdough bread making, a usually discarded portion of the starter, to create pizza dough cooked in a heavy pan offers a unique culinary experience. This method incorporates a leavening agent that provides a characteristic tangy flavor and chewy texture to the pizza crust. The high heat retention of the chosen cookware ensures a crisp bottom and evenly cooked toppings.
This approach provides a sustainable way to minimize food waste while producing a flavorful homemade meal. The cast iron’s ability to distribute heat uniformly and retain it for extended periods ensures that the pizza cooks thoroughly and develops a desirable crust. Historically, similar methods have been employed to create rustic breads and flatbreads in various cultures, adapting readily available ingredients and tools for efficient cooking.
