pizza napoletana con l'acqua di mare

[andreguidon]

just got back from the Gym, and a friend thats Italian was talking to me about a pizza made with sea water in Naples, said it was out of this world...
has any one heard about this already ?

[Pete-zza]

Andre,

Not too long ago, Tom Lehmann helped a member at the PMQ Think Tank with a salt problem (see the post at http://thinktank.pmq.com/viewtopic.php?f=6&t=8896&p=60558&hilit=#p60558). In the course of his assistance, he mentioned that the member's salt level in the water, at 3.48%, was close to that of sea water. That led me to go to wikipedia where I saw that the salinity of sea water is 3.5% (http://en.wikipedia.org/wiki/Seawater). The highest salt level that I can recall any member of the forum using is 3.42% (http://www.pizzamaking.com/forum/index.php/topic,10714.msg95352.html#msg95352). Knowing all this, I am not surprised that someone might actually try using sea water in a pizza dough. Remember, also, that Neapolitan pizzas tend to be lower in salt in the tomatoes and cheeses, so a higher salt level in the dough might be better tolerated.

Peter

[andreguidon]

thanks Peter for the research !
a side from the salt level, what would be the taste of using sea water, what my friend said was that the fisherman bring water from the deep ocean where the water is very pure... maybe they mix some regular water to take the % of salt down...

[pizzablogger]

Wow I have never thought about that before........i guess it should work because we are making a salt water when wemake pizza........interesting!

[Pete-zza]

aside from the salt level, what would be the taste of using sea water, what my friend said was that the fisherman bring water from the deep ocean where the water is very pure... maybe they mix some regular water to take the % of salt down...

Andre,

Sea salts, of which there are many from all around the world, in general contain minerals that contribute both to flavor and also serve as valuable nutrients for the yeast. The sea salts, because they are natural, are also free of the additives that are used in most regular table salts (at least in the U.S.). Where things get complicated is if you ask me how the sea salts taste compared with regular salt. For that, I would have to refer you to Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,4863.msg41205.html#msg41205. There will be a final exam on that post on Monday so you may want to study it in detail over the weekend  .

Peter

[norma427]

 

There will be a final exam on that post on Monday so you may want to study it in detail over the weekend  .

Peter

Peter,

You might as well give me the F- right now on the final exam.

Norma

[andreguidon]

i only use sea salt... but there must be a reason, something must be different and maybe alive in that water... thanks for the reference, im going to read it right now...

[dellavecchia]

When I have it on hand, I love using Trapani sea salt from Sicily. It has a much more "saline" taste than kosher salt. A bit harder to dissolve in the water, but a definite taste difference.

John

[PizzaVera]

just got back from the Gym, and a friend thats Italian was talking to me about a pizza made with sea water in Naples, said it was out of this world...
has any one heard about this already ?

wow, thats full on. I don't know about that.

I heard on LArry King the other day , he was saying Brooklyn water is the best in America because the pipes are made with copper.

GO BROOKLYN PIZZA~~!!!

[kiwipete]

From the Independent in the UK.

"The new gourmet delight – bottled sea water"

http://www.independent.co.uk/life-style/food-and-drink/news/the-new-gourmet-delight-ndash-bottled-sea-water-1987501.html

[TXCraig1]

Andre,

Not too long ago, Tom Lehmann helped a member at the PMQ Think Tank with a salt problem (see the post at http://thinktank.pmq.com/viewtopic.php?f=6&t=8896&p=60558&hilit=#p60558). In the course of his assistance, he mentioned that the member's salt level in the water, at 3.48%, was close to that of sea water. That led me to go to wikipedia where I saw that the salinity of sea water is 3.5% (http://en.wikipedia.org/wiki/Seawater). The highest salt level that I can recall any member of the forum using is 3.42% (http://www.pizzamaking.com/forum/index.php/topic,10714.msg95352.html#msg95352). Knowing all this, I am not surprised that someone might actually try using sea water in a pizza dough. Remember, also, that Neapolitan pizzas tend to be lower in salt in the tomatoes and cheeses, so a higher salt level in the dough might be better tolerated.

Peter

I believe the salinity in the Mediterranean is higher than the oceans as an average - 3.8%+ in much of it. Evaporation significantly exceeds rain and river runoff.

Craig

http://en.wikipedia.org/wiki/World_Ocean_Atlas

[Williamgag]

I order water of the sea from the Puglias, less polution and it's pretty much the same thing than Naples. They do it at my italian grocery store. It works really well and adds like amazing aromas !

[clwest]

One thing that may affect the salt is the other minerals associated with it.  There are a bunch of people who buy salt from all over the world just like wine or other stuff.  Pink salt from France, etc.  Each salt has a different taste because of it.