What does salt do in pizza?
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- Why do we need to put salt in pizza dough?
- Role of salt:
- Does salt kill yeast in pizza dough?
- What kind of salt should you use for homemade pizza?
- Which salt should you NOT use for homemade pizza?
- Using salt as a finishing ingredient
- Do you have to weigh salt?
- How much salt do you put in pizza dough?
- What happens if you don’t put salt in pizza dough?
- How do you add salt to pizza dough?
- The Do’s and Don’ts of Salt
- Here are the Salts the PRO’s of Homemade Pizza Pro Use and Recomend
- Is there a salt substitute?
- Check Salt Substitutes on Amazon
- How do you fix salty pizza dough?
- Wrapping Up
In this article, we will discuss the role of salt in pizza, 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 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 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 and 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.
Role of salt:
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.
What kind of salt should you use for homemade pizza?
We always use fine sea salt on our pizza doughs. 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.
Do you have to weigh salt?
It’s better to weigh salt rather than measure it because different crystal sizes can give you very different results when measuring by volume.
How much salt do you put in pizza dough?
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.
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 creates a tight dough that will be extremely difficult to handle, and it will not rise.
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?
Order of Ingredients
Here is where the four rules come into play. 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.
The Do’s and Don’ts of Salt
So, when handling salt you should follow these rules:
By following these rules, you will enable the yeast to do its thing, and you will have great results every time.
Here are the Salts the PRO’s of Homemade Pizza Pro Use and Recomend
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?
The role of salt in the pizza-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 on Amazon
- Contains potassium chloride
- Potassium chloride is the salt substitute component of the blend
- Use it just like salt on all your favorite foods
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?
When making pizza, the same cooking principle applies. You can always add, but you can’t take out. So, if you used too much salt in your dough, keep in mind the results might not be the expected. Don’t ever discard this dough mixture; there are so many other things you can do with it.
You can read our article on what to do with excess pizza dough here. 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.
As you can see, making pizza at home is not complicated. Now that you know what the role of salt 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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