Why does my Pizza Taste Salty?

[tdub154420]

So my pizza (NY Style) seems to have always been salty, through variations of recipes and I can't figure out what it is. 

My first recipe was:

DOUGH
3 cups King Arthur Bread Flour
1 package ADY
1TBSP Sugar
1TBSP Salt
2 TBSP Extra Virgin Olive Oil
1 cup water

CHEESE
1part Mozzarella Part Skim Low Moisture Cheese
1 part Munster Cheese
 
SAUCE
1 can Diced Tomatoes
1 small can Tomato PAste
Oregano
1 Garlic Clove
1 tsp Olive Oil
(Pureed)

BOTTOM
Cornmeal on Peel

Both Pizzas are cooked at 550 F in an electric oven on stone baking tiles.

Since this was salty, (and due to other taste/texture related issues) I decided to completely refine my recipe to this: 


NEW/CURRENT RECIPE: 

DOUGH
2 Cups King Arthur Bread Flour
1 Cup All Purpose Flour
2 TBSP IDY
1TBSP Sugar
1TBSP Salt
2 TBSP Normal Olive Oil
1 cup water

CHEESE
Part Skim Low Moisture Mozzarella

SAUCE
1 Can Tomato Sauce
Oregano
Garlic Powder
1 Tsp Olive Oil

BOTTOM
Cornmeal on Peel

Both Pizzas are cooked at 550 F in an electric oven on stone baking tiles. 

The texture and other taste issues I had were fixed when I changed to this recipe, but the Pizza was STILL salty.  It didn't seem to be a problem in the crust though... The cheese or something with the sauce, or maybe the cheese in mixture with the crust just produces a very salty taste that I can't shake. Also the cheese isn't as stringy as I would like.  I took out the munster, used normal olive oil, used a simpler tomato sauce but to no avail. 

Does anybody know what could be making it so salty?

[patnx2]

Try one teaspoon vs. tablespoon. My guess that is your problem. Patrick

[buceriasdon]

Yup, Tablespoon is too much. 

Try one teaspoon vs. tablespoon. My guess that is your problem. Patrick

[Pete-zza]

tdub154420,

One tablespoon of salt for about three cups of flour comes to almost 4.5%. That is higher than even sea water.  The experts recommend about 1.5-2% salt. There is also salt in the cheeses. For example, mozzarella cheese can have about 180-200 mg sodium per ounce. So, for about 7 ounces on a pizza, you are getting about an another half to five-eights of a teaspoon of salt, or about another 0.60% salt. Most tomato products also have salt added. The amounts can vary from one tomato product to another, with some with over 300 mg per serving of about a half cup, in which case you will get another fraction of a teaspoon of salt. Overall, you are perhaps getting close to 6% salt in your pizzas.

Peter

[scott r]

Obviously the issue in the first post because of an error in the recipe, but it brings up another good point.   All cheeses are not the same as far as salt level goes.   I personally like to add some flavor cheeses in addition to my mozzarella, and I have a hard time using much when im using certain brands of cheese.   If I pick a mozzarella thats close to the right salt level on its own (grande for example), and then add a good amount of my favorite romano, the pizza gets too salty.   Add some pepperoni and the salt level of the pizza is through the roof.    I have had to find good mozzarella cheese thats lighter on the salt just so I can add the other cheeses and toppings I like and keep the overall flavor of the pie balanced. 

[Pete-zza]

In line with scott r's post, one will often see high salt levels used with Neapolitan style dough, often in excess of 3% (usually this is for long, room-temperature fermented doughs where the salt regulates the fermentation process). However, the amounts of cheese and sauce used on such pizzas, as well as toppings, are usually quite simple and sparse (and perhaps healthier also) and help keep the total salt levels in better balance than other types of pizza with a lot of cheese and toppings, especially meat toppings with high sodium content.

Peter

[tdub154420]

Hmmm....well I'll try adding a lot less salt to the dough.  I just didn't think it was an issue cause the crust itself wasn't that salty tasting, but as you pointed out Pete-zza, the Cheese and Sauce have a lot of saltiness and I guess that could be what tips the saltiness of the crust overboard.  Should I try to seek less-sodium tomato products and mozzarella too?

[Pete-zza]

Should I try to seek less-sodium tomato products and mozzarella too?

Different people have different sensitivities to salt and some people have become acclimated to using above average amounts of salt in their diets. With respect to the tomatoes and mozzarella cheese, tomatoes are usually not big contributors to salt and I don't recall seeing any low-sodium mozzarella cheeses, so I would reduce the salt in the dough instead. Remember, also, that high salt levels in a dough can inhibit yeast performance and the fermentation process in a way that might not be entirely desirable (like a reduction in dough volume). You might find it useful to read this item on salt: http://www.kingarthurflour.com/professional/salt.html.

Peter