Salt 'n pizza (how much salt should be in the dough)

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I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the percentage of dough?

My pizza recipe calls for 300 g flour, 150 ml water and 3 g salt. That is 1% of the flour weight, but less of the total weight. If 3% is the recommended salt level for bread, I should be using 9 gr for the flour, or 13,5 g for total weight. That is a huge difference.

Edit: The recipe calls for 1 tablespoon of salt, 1 bag of dry yeast (but I use my own mother dough), and 60 ml oil.

Edit: I believe I measured one tablespoon to be 3g :-(



Best Answer

Ratios are always by weight. In bread-making, percentages are made from the amount of flour (if you see a 70% hydration bread, the weight of the water is 70% of that from the flour). So it was meant to say "3% of the flour weight". So it should be 9 grams in your recipe for pizza dough.




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Should you add salt to pizza dough?

Do you have to put salt in pizza dough? \u2014 Nope! It isn't absolutely necessary, although (from the question above) it can aid in gluten development. Ultimately it's your call, but without salt the pizza dough won't taste or act the same.

What happens if I put too much salt in my dough?

If there is an excess of salt in bread dough, the yeast is retarded to the point that there is a marked reduction in volume. If there is no salt, the yeast will ferment too quickly. In this sense, the salt aids the baker in controlling the pace of fermentation.

What happens if you leave salt out of pizza dough?

Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure. To incorporate the salt, mix it with a few teaspoons of water.



Ava Max - Salt [Official Lyric Video]




More answers regarding salt 'n pizza (how much salt should be in the dough)

Answer 2

When you have a (good) bread recipe, the weight ratio is always given as percentage of the flour. This tradition is known as a baker's percentage. It may sound counterintuitive at first, but when you are measuring, or scaling, ingredients (which add to the total weight by themselves) you soon notice how convenient it is.

So, if you recipe calls for 300 g flour and 3% salt, it needs 9g salt. The water at 150 ml is 50% - a rather low hydration, don't do this with bread flour unless you have another liquid in the recipe you didn't mention (eggs, oil, or additional water for a poolish). It will be stiff with AP flour, but I like it that way, while other people find it too hard. It is up to personal preference, I guess. Also measure the other ingredients (yeast) as a percentage of the flour weight. And if you are given a recipe for fresh yeast, don't forget to convert it to instant dry if you are using it, or vice versa - the conversion factor is 3:1.

Answer 3

This is my recipe I translated from Italian website. So for 1 pound of flour (1/2kg), I use one tbsp (11 gram) of salt. Try and let us know.

1/2 kg unbleached all purpose flour 
4g dry yeast, half sachet, or 12g normal.
1tsp sugar
11g sea salt, 1tbsp 
300 ml Warm water
3tbsp Olive oil

Answer 4

I usually use 1 tablespoon of salt for 1Kg of flour.

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