The Quick Answer
Fine sea salt is the best all-around choice for pizza dough. But the type matters less than the amount.Salt Types Compared
Fine Sea Salt ✓ Recommended
- ✕ Dissolves quickly and evenly
- ✕ Clean flavor without additives
- ✕ Easy to measure precisely
Kosher Salt
- ✕ Larger crystals = slower to dissolve
- ✕ Volume measurements differ wildly — 1 tsp kosher ≠ 1 tsp fine salt
- ✕ Always weigh, never measure by volume
Table Salt
- ✕ Contains anti-caking agents and often iodine
- ✕ Works fine but can leave a slight metallic taste
- ✕ The iodine won't harm your yeast (common myth)
Flaky/Finishing Salt (Maldon, Fleur de Sel)
- ✕ Too expensive for dough — save it for finishing
- ✕ Inconsistent crystal sizes make measuring tricky
How Much Salt?
The standard is 2.5–3% of flour weight:
- ✕ 1000g flour → 25–30g salt
- ✕ Less than 2% = bland dough
- ✕ More than 3.5% = can inhibit yeast
The Iodine Myth
Iodized salt does not kill yeast. This has been debunked repeatedly. Use it if that's all you have.
