I really missed the salt in the dough. Norma said it's all in my mind because I knew there was no salt, but I don't think so. Sure, there was lots of salt flavor in all the cheese and toppings, but when getting to the meat of the crust, there was definite blandness. Still really good pizza though.
When I researched other well known doughs that use no salt, specifically, the Malnati's and Gino's East deep-dish doughs, the only place that I saw that there was no salt in their doughs was from ingredients lists. Neither company otherwise made a point of telling people that there was no salt in their dough. In my opinion, knowing people's attachment to salt, I wouldnt tell them either, even if it could arguably be good for them to have less salt in their diet. To many people, the mere suggestion or notion of no salt can be something of a turn off because it strongly suggests a lack of flavor. So, in Buddy's case, if they are not using salt in their dough, I wouldn't tell them either. A second reason is that I don't think that I would want my customers, or people like Norma and I who are examining their products, to know that all there is in the dough is a relatively small amount of flour, a lot of cheap water, and yeast
. Buddy's diners might say "That's it!!!? And you are charging me almost eight bucks for a chintzy 4-square cheese pizza, and that is before drinks or anything else? Geez."
The term "bland" that you used is appropriate for a dough and crust that contains only flour, water and yeast. If you research salt-free Tuscan breads, you will find the same term used to describe the taste of the bread. King Arthur alternatively uses the expressions "flat and insipid". But you are not the only one to describe a crust without salt as "bland". That is the same term as one Buddy's diner used to describe Buddy's crust, as you will see in the Yelp comment by Kelly A,. who reported "My husband was also very disappointed with his pizza - his crust was also totally bland" (http://www.yelp.com/biz/buddys-pizza-royal-oak
). Whether the crust in that case was totally bland because of the lack of salt is hard to say (although a salted crust does have flavor), since some might consider a crust with only flour, water, salt and yeast as "bland". My only issue about the salt or lack thereof in Buddy's dough is that I have not been able to establish that Buddy's uses any meaningful amount of salt in its dough. It may well be that the Buddy's Nutrition information is faulty or inaccurate. But that is all I have to go on at the moment.
To the above I should add that when DKM made his clone of the Malnati's dough, he chose to use salt, as did BTB with his semolina-based Malnati's clone.