What Does Salt Do in Pizza Dough?
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- Salt in Pizza Dough
- Why Do We Need to Put Salt in Pizza Dough?
- Role of Salt in Pizza Dough:
- Do You Have to Put Salt in Pizza Dough?
- Does Salt Kill Yeast in Pizza Dough?
- What Kind of Salt Should You Use for Pizza Dough?
- Which Salt Should You NOT Use for Homemade Pizza?
- Best Salt for Pizza Dough
- Do You Have to Weigh Salt for Pizza Dough?
- Role of Salt in Pizza Dough
- How Much Salt in Pizza Dough
- Pizza Dough Salt Percentage
- Amount of Salt per Grams of Flour
- Amount of Salt per Cup of Flour
- What Happens If You Don’t Put Salt in Pizza Dough?
- How Do You Add Salt to Pizza Dough?
- Salt Rules: The Do’s and Don’ts of Salt in Pizza Dough
- How Do You Remove Excess Salt from Pizza Dough?
- Is there a Salt Substitute for Pizza?
- Check Salt Substitutes
- How Do You Fix Salty Pizza Dough?
- The Last Slice
Salt in Pizza Dough
In this article, we will discuss the role of salt in pizza dough, and discover four (4) basic rules applicable to salt, that are easy to remember that will make you a better homemade pizza baker.
Making homemade pizza is not complicated; see how with just a few ingredients like flour, water, yeast, and salt you can do wonders.
Let’s see what salt on pizza can do.
Why Do We Need to Put Salt in Pizza Dough?
Well, the first reason why we put salt in pizza dough is flavor, because who wants to eat a bland crust? The role of salt in pizza is to magnify the taste of everything, making them taste a lot better.
Salt adds a lot more to the pizza-making process than just flavor. It performs a variety of roles, including but not limited to the power of unity.
This powerful ingredient has a direct and sometimes controversial relationship with yeast. It’s like a loving couple that is always fighting, but somehow their love is so strong they can’t be apart. Enough of love stories, let’s get back to salt.
When using salt, always consider the salt content in the pizza’s toppings, and balance the saltiness of the overall baked pizza.
Role of Salt in Pizza Dough:
- When salt is combined with the flour, yeast, and water mixture, the role of salt in pizza is to help strengthen the gluten network, making the dough more robust and more elastic.
- The unification is so durable that it helps to maintain the growth of bacteria resulting in its beautiful end color.
- Salt also acts as a preservative and keeps the dough from oxidizing and discoloring.
- By controlling the salt, you can reduce the risk of having a “blown” or over-fermented dough.
- Salt slows fermentation because it causes yeast cells to release some of their moisture, which makes them less active.
- The most important role of salt in pizza dough is that improves the overall texture of the dough because it gives a drier feel or less stickiness with dramatic elasticity.
Do You Have to Put Salt in Pizza Dough?
Not at all! It’s entirely up to you. Salt isn’t necessarily essential, although it can help in gluten formation. In the end, the decision is yours, but without salt, the pizza dough will not taste or perform the same.
Does Salt Kill Yeast in Pizza Dough?
Salt slows down the yeast and can kill the yeast altogether. You don’t want the yeast to work too fast because you won’t get as much flavor out of it.
How Do You Fix A Broken Pizza?
With Tomato Paste
What Kind of Salt Should You Use for Pizza Dough?
You should always use fine sea salt on your pizza dough. Its fine grind is essential for making doughs because it dissolves and disperses more quickly and evenly in water and the mixture than coarse sea salt or kosher salt.
Fine sea salt has the advantage that it disperses better, and it’s easy to measure in small amounts.
Fine Sea salt contains more minerals than kosher or table salt. The sodium interacts with gluten proteins in the flour, causing the gluten to contract.
With sea salt, additional minerals like calcium and magnesium help tighten the gluten network even more. More minerals = healthy dough.
Which Salt Should You NOT Use for Homemade Pizza?
It is recommended that you do not use iodized salt. Iodized table salt has a bitter iodine chemical taste.
Using Salt as a Finishing Ingredient
People always say that you eat with your eyes first. We think that’s true. Using salt as a finishing touch on your pizza makes it more presentable and appealing, especially if you use colored salt.
In this case, the role of salt is to enhance the beauty of your pizza with big flakes that are highly noticeable when used as a finishing touch.
Another favorite is Jacobsen Salt, which specializes in hand-harvested salt from Netarts Bay, Oregon. This salt has a beautiful texture and appearance with a clean taste.
Best Salt for Pizza Dough
Here’s the salt we use and recommend. We love the Celtic Find Sea Salt because t’s all-natural, with no additives or processing beyond low-temperature drying and grinding. Additionally, it’s a nutritious choice you can feel great about.
This salt is more nutritious than table salt because it retains the natural balance and spectrum of essential minerals. A sprinkle of this sea salt is a healthy addition to any dish or recipe! This salt is also non-GMO Verified, certified Kosher, lower in sodium than table salt, and paleo-friendly.
If you’re looking for a sea salt that is versatile enough for use both as table salt and in your favorite dishes and recipes, look no further than our fine-ground Celtic Sea Salt. With a subtle flavor and delicious taste, it’s a great all-purpose salt to keep on hand in your kitchen. It can also be used for recipes, baking, pickling, and much more. This fine ground sea salt comes in (1) pantry-friendly 5-pound bag. Celtic Sea Salt is authentic, unprocessed whole salt from pristine coastal regions.
Do You Have to Weigh Salt for Pizza Dough?
It’s better to weigh salt rather than measure it because different crystal sizes can give you very different results when measuring by volume.
Role of Salt in Pizza Dough
How Much Salt in Pizza Dough
How Much Salt Do You Put in Pizza Dough?
There is no exact amount of salt to use to make great pizza dough, it’s all going to depend on your taste.
However, the guides from the Associazione Verace Pizza Napolitana recommend that you should not use more than 3% of the total flour.
Too much salt slows the rate of fermentation, you run the risk of killing the yeast and creating a tight dough that will be extremely difficult to handle, and it will not rise.
Pizza Dough Salt Percentage
Your salt content should not exceed 3% of your total flour content. You can add more or less if you want. However, more salt will affect the fermentation process as it will take longer and excess salt can kill the yeast.
On the other hand, less salt may result in a bland crust. The pizza crust needs to be flavorful, so your salt content will have a direct impact on flavor.
Here’s how much salt you should use for pizza dough in grams:
Amount of Salt per Grams of Flour
If you don’t have a scale, you can use 1/2 teaspoon per cup of flour. Here are the amounts of salt in your pizza dough:
Amount of Salt per Cup of Flour
|Flour (Cups)||Salt (Teaspoons)|
|1 Cup||1/2 tsp|
|2 Cups||1 tsp|
|3 Cups||1 1/2 tsp|
|4 Cups||2 tsp|
When adding salt to your dough, you need to take into consideration the salt content in the pizza’s toppings and balance the saltiness of them all on the baked pizza.
Most of the salt on the pizza is going to be in the cheese and toppings, especially if you use cured meats like salami or pepperoni.
What Happens If You Don’t Put Salt in Pizza Dough?
Without salt, or with too little salt, the finished dough will lack overall flavor, characterized by a somewhat starchy taste.
How Do You Add Salt to Pizza Dough?
Salt should always be the last ingredient out of flour, water, yeast, and salt that you combine. Not following the correct order may result in a slower or non-existent fermentation process.
Order of Ingredients
Here is where the four rules come into play.
Salt Rules: The Do’s and Don’ts of Salt in Pizza Dough
So, when handling salt you should follow these rules:
- Follow the correct order of ingredients
- Don’t use more than 3% of the total flour
- Don’t allow the salt to come in direct contact with the yeast
- Don’t use Iodine Salt
By following these rules, you will enable the yeast to do its thing, and you will have great results every time.
How Do You Remove Excess Salt from Pizza Dough?
You can’t remove the salt once you mixed it with the rest of the ingredients. However, you can add more flour and water to your dough and mix for 2-3 minutes.
The extra mixture will absorb the excess salt. You will have more pizza dough for more pizzas!
Here are the Salts the PRO’s of Homemade Pizza Pro Use and Recommend
Black Garlic Salt is a flavor bomb of sweetness matched with savory notes of caramelized garlic. We ferment garlic in-house until it turns dark and sweet, then dry it, and blend it into our salt.
Black Hawaiian Lava Sea Salt is made by infusing pure sea salt with pure, premium quality activated coconut-shell charcoal. Black Lava Salt is harvested from the Pacific Ocean using ancient, traditional methods of solar evaporation to collect the salt and its natural trace minerals.
Accept no substitute for Maldon Sea Salt, because nothing else is quite the same. Maldon sea salt flakes are loved by chefs and shoppers the world over. It’s the soft flaky texture of the sea salt crystals and the cleanness of the salt flavor they deliver that makes the difference.
Is there a Salt Substitute for Pizza?
The role of salt in pizza dough-making process is essential to the texture, taste, and overall performance of the pizza dough and the finished crust.
Without salt, the finished crust will be flat and have a bland flavor. Also, the fast fermentation process will cause the dough to rise quickly.
There are various ways to reduce the amount of salt in your dough. One method is to reduce the amount of salt added to the mixture.
If you are looking to reduce the amount of sodium, then there are various products you can use that contain a lower percentage of sodium than fine sea salt.
Some of these products include the following:
- Morton’s reduced-sodium salt
- Mrs. Dash
- No Salt Original
Check Salt Substitutes
- A convenient substitute for table salt
- All the flavor without the sodium
- Great for baking or seasoning while cooking
- Enjoy anywhere you’d use table salt
Designed for people on a doctor-recommended, sodium-restricted diet. But remember, it’s important to consult a physician before using any salt substitute
How Do You Fix Salty Pizza Dough?
As you can see the role of salt in pizza dough is super powerful. When making pizza, the same cooking principle applies. You can always add, but you can’t take it out. So, if you used too much salt in your dough, the results might not be the expected.
The crust will probably be flat. Don’t ever discard this dough mixture; there are so many other things you can do with it.
For example, you make an artisan flatbread, deviate the attention from the crust to the spectacular toppings. Dress it up, and you can still be the best pizza maker.
The Last Slice
As you can see, making pizza at home is not complicated. Now that you know what the role of salt in pizza dough is, you must pay attention to the relationship of the main four ingredients – as in life – everything is related to everything else.
Just keep this one basic principle in mind: Slow is the secret! Long, slow rising gives everything more time to develop deeper, fuller, more complex flavors. With time comes flavor.
So, how do you handle your salt? How much salt and which kind of salt do you use? Let us know, we would love to know.
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The Chef's flour is a general-purpose, high gluten flour that works well for many recipes. "Tipo 00" refers to how refined the flour is. Chef's Flour is best for those who want to bake in their traditional home oven up to 500 degrees Fahrenheit!
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