“Make pizza, not war.”
Well, do you know that making pizza dough typically involves using a lot of salt? It may have puzzled you, prompting the question: why so much salt in pizza dough?
Salt adds taste to the pizza. When making pizza dough, salt tightens and strengthens the gluten strands, helps to hold the rising carbon dioxide, and increases the dough’s volume. Besides, it enhances the texture and color. But excess salt can kill the yeast, preventing the pizza dough from rising.
Are you getting more confused now? Then, read the entire article to clarify your confusion about using salt in pizza dough and get a new take on “salt substitutes.”
Why So Much Salt In Pizza Dough? 5 Major Reasons
Pizza dough becomes floppy and messy if there is little to no salt. So those are the five justifications for why pizza dough contains so much salt.
Control fermentation process
Salt can slow yeast activity, preventing the over-fermented dough.
Salt weakens the yeast’s action by releasing some of its moisture. Thus the dough consequently flattens and tightens during this process.
Gluten formation for pizza is crucial. And salt strengthens the gluten by adding salt to the water, yeast, and flour, creating a stretchy texture. Aside from that, it contributes to the chewiness and springiness of pizza.
Your pizza won’t have any flavor without salt. Pizza crust tastes better when salt is added to the pizza dough because it improves its pleasant sensory qualities.
Because of the salt, the starch in the flour converts to residual sugar, which gives the pizza crust its slightly burnt color. However, if you don’t add salt to the pizza, it won’t acquire the residual sugar it needs for a deep brown color.
Adding salt to pizza dough strengthens the gluten, creating air bubbles, an open crumb, and elasticity. Thus, salt gives the dough the ideal texture.
Does The Salt In Pizza Dough Kill The Yeast?
If you add excessive salt to yeast, it will kill the yeast. However, by adding the right amount of salt, slowing the yeast’s activity will help control the fermentation process and produce the ideal texture for pizza dough.
Therefore, avoid using too much or even too little salt when making your perfect pizza dough.
Ideal Quantity Of Salt For Pizza Dough
Perfect pizza dough requires the perfect amount of salt. Usually, one cup of flour needs half a teaspoon of salt. Alternatively, add 2.5 to 3% of salt to the flour quantity.
Remember that adding more salt than recommended can kill all the yeast, resulting in the pizza dough not rising. It may ruin the actual texture and flavor of the pizza. Even if you accidentally add excess salt, adding more yeast can compensate for it.
How Do You Fix Pizza Dough That Is Too Salty?
Making salty pizza dough accidentally is a very common occurrence. However, you should fix your salty pizza dough.
Well, don’t worry; you can fix your salty pizza dough by using a few simple tricks. It includes-
- Add sweet-tangy tomato sauce to the pizza topping.
- Pick less salty vegetables, mushrooms, and meat as toppings to reduce the salt content.
- As the last ingredient, incorporate parmesan cheese.
What Would Happen If You Wouldn’t Add Salt To Pizza?
When you don’t add salt to the pizza dough accidentally, there will be less structure. It may result in the pizza dough losing its springiness and flavor. Nevertheless, you might wonder if you can actually resolve the issue.
By incorporating a tablespoon of salt water into the pizza dough, you can fix the problem. So, don’t worry if you forget to add salt. Just make sure the salt is added at the right time.
Can You Use Other Salt Option Than Regular Ones In Pizza Dough?
Using table salt, kosher salt, sea salt, and pink salt instead of regular salt will not harm the pizza dough. You can add any salt that contains healthy ingredients to your favorite food preparations.
However, it’s not advisable to regularly consume excessive amounts of salt. Aside from that, since pink/ rock salt has low sodium content, it would be better to consume them for any dish.
3 Saltiest Parts Of Pizza
Three of the pizza’s components will taste salty. Such as:
Since pizza dough is made with a good amount of salt, it has a salty taste. Therefore, the pizza base is the first saltiest component.
2. Processed meat
Most pizzas are made with processed meats, like pepperoni, sausage, vegan pepperoni, etc., which are loaded with sodium. So, if your pizza contains processed meat, it would be the saltiest part of the pizza.
You can’t imagine pizza without cheese. However, since cheese naturally contains a lot of salt, adding loaded cheese makes it the saltiest part.
5 Friendly Salt Substitutes
Excessive amounts of salt in your daily diet may lead to several health issues, such as high blood pressure, heart disease, type 2 diabetes, stroke, and many more. Consequently, consuming less salt as part of your daily diet plan would be better.
However, without salt, the flavor would be flavorless. How do you limit your salt consumption, then?
Here are five salt alternatives that will undoubtedly be of assistance.
1. Lemon juice and zest
Lemon juice or zest can be a healthy and friendly alternative to salt. Additionally, it can improve flavor without increasing the sodium content.
Ginger is a healthy alternative spice that can enhance flavor while providing several health advantages. Consequently, you can use ginger instead of salt.
Garlic is a spice that contains several health benefits and enhances the flavor with the combination of extra virgin olive oil. Furthermore, combining garlic and olive oil is a healthy and popular topping.
4. Ground black pepper
Ground black pepper is the most flavorful and pungent pepper, which contributes to the distinct flavor. Therefore, you can add ground black pepper instead of salt.
Dill is an herb that enhances the flavor of food. Therefore, you can, without a doubt, substitute dried dill for salt.
- Is excessive salting of the pizza dough necessary?
Pizza dough should contain 2.5 to 3% salt, depending on the flour’s quantity. However, adding more than recommended will kill the yeast and destroy the pizza dough’s formation.
- What is the ratio of salt to flour in pizza dough?
The ratio of salt to flour in pizza dough is 1.7 to 2.1% of flour weight. Specifically, 2.3 grams of salt are used per gram of flour.
- When should I add salt to pizza dough?
Before adding yeast, dissolve the salt in a cup of warm water. After that, you can combine them with flour.
Making pizza dough might lead to a query: Why so much salt in pizza dough?
Salt is crucial in making perfect pizza dough with a good rise and air bubble. In addition, it enhances the color, texture, and taste of pizza. However, if you want to minimize salt in pizza, use lemon juice, garlic, or dill as a substitute.