A limited quantity of fermented flour-based mixture intended for baking a flatbread dish represents a controlled production approach. For example, creating enough dough for one or two pizzas constitutes a small-scale preparation.
This approach offers several advantages, including enhanced control over ingredient quality and freshness. Historically, home cooks frequently prepared dough in this manner due to limited equipment and consumption needs, fostering a focus on artisanal techniques and minimizing waste. The benefits include flexibility in recipe experimentation, reduced ingredient costs, and the elimination of excessive leftovers.
