What Salt Does in Dough
Salt is the regulator of pizza dough.
1. Controls Fermentation
Salt slows yeast activity through osmosis.
2. Strengthens Gluten
Salt tightens gluten bonds, creating stronger, more elastic dough.
3. Adds Flavor
Salt enhances all flavors including fermentation complexity.
4. Affects Browning
Salt influences Maillard reaction speed.
How Much Salt?
| Baker's % | Character |
|---|---|
| 2.0% | Mild, soft |
| 2.5% | Balanced — Neapolitan standard |
| 2.8-3.0% | Pronounced, adds structure |
- ✕ Fine sea salt: Dissolves quickly — recommended
- ✕ Coarse sea salt: Needs dissolving first
- ✕ Table salt: Works but may have anti-caking agents
- ✕ Kosher salt: Measure by weight not volume
