Using sourdough for pizza dough isn't exactly new or strange, and its usage has risen in popularity in recent years. The ingredients for sourdough and yeast pizza are almost exactly the same. So, what makes them different? While being very identical, they employ different methods to make. Honestly, the concept of bread making can already span a whole book, so let's just leave it at that. Let's go straight ahead to the topic that's important--the taste.
Sourdough, by itself, is already wonderfully tasty and chewy, and when cooked in a thick and heavy cast iron pan, develops a great texture and crust. But what really makes sourdough special is its tang, which might be an acquired taste at first, but it's something that you will certainly miss on traditional yeast doughs.
Opposite of Cooper's very short video, this pizza is not something that you can do on the fly. It takes time to make and get it right, it's certainly a labor of love. While you can certainly get away with using store-bought pizza dough, we assure you that you won't get nearly the same amount of satisfaction.
Dough.
Sauce.
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-Meme Baby
This is art... that's what you make! ART
-Sauce Stache
Blog post: http://silentlycooking.com/home/2020/5/4/sourdough-cast-iron-pan-pizza
