Hello to all.
I have been making pizzas for some time now, but do not use salt or oil in the dough. It is mentioned in virtually all recipes, but whenever I have tried it I have not been able to tell the difference in the end product. It is quite likely that this is simply down to other varying factors.
I would be very grateful if someone could tell me what oil and salt actually does to the dough, and how varying the quantities effects the finished pizza.
Thanks in advance.