salt percentage in your dough

[PaulsPizza]

Cheers JD, my salt has large flakes  and is 100% sea salt (no agents or additives)
Thanks for the post buddy.

[andreguidon]

i use 2.5 wen its cold and 2.8 wen its hot...

and i remember saying something here about the gluten strength... http://www.pizzamaking.com/forum/index.php/topic,10024.msg88801.html#msg88801

[Pete-zza]

One of the nice things about the posts entered by Marco (pizzanapoletana) is that there aren't so many that they can't be searched without having to go through hundreds of posts. In that vein, here are a few posts that Marco entered on the use of salt in Neapolitan style doughs:

Reply 125 at http://www.pizzamaking.com/forum/index.php/topic,1298.msg13410/topicseen.html#msg13410 (the effect of salt on enzyme activity);

Reply 186 at http://www.pizzamaking.com/forum/index.php/topic,1053.msg10325/topicseen.html#msg10325 (on the type of salt that Marco uses/used);

Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,6239.msg55843.html#msg55843 (taste and scientific aspects of the use of salt, and also acrobatic use of salt in doughs);

Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,1085.msg9700/topicseen.html#msg9700 (reasons for using salt);

Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,3057.msg25932/topicseen.html#msg25932 (problems with the use of salt in cold fermented Caputo Pizzeria dough); and

Reply 10 at http://www.pizzamaking.com/forum/index.php/topic,3854.msg32335/topicseen.html#msg32335 (late addition of salt).

Apart from the taste aspects of salt, I still don't see the rationale or logic for using 3% salt for 00 cold fermented doughs. Marco's post at Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,3057.msg25932.html#msg25932 seems to come closest to addressing the quantity of salt to use for a cold fermented dough, although his comments are general and not specifically directed to the use of 00 flours.

I believe that what Andre may have had in mind in Reply 104 at http://www.pizzamaking.com/forum/index.php/topic,10024.msg88801.html#msg88801 is the hygroscopic nature of salt, rendering the dough softer and easier to open. However, given enough time, the action of enzymes on the gluten structure will cause the water bond to be broken, releasing the water into the dough. Of course, one would normally use the dough before that happens.

Peter

[utahdave]

typically I use 3% for neapolitan dough

David

[pizzablogger]

3% in Summer, but now I'm back down to 2.80% so that the dough is still in a good window of usability when I am ready to make pizza. It's surprising how a small reduction in salt impacts the fermentation process.

I use Costco Mediterranean sea salt and completely dissolve it in the formula water as the first step in making pizza...similar to what many people do here as well.

For salting the pizza while dressing the skins, I use the Ittica d'Or or Ravida Sicilian sea salt (Trapani) from someplace like Saltworks.us  --K

[Mmmph]

2.3% fine sea salt when making the dough, and a pinch on the skin before topping.