Salt and oil

[Knowle]

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.
 

[Pete-zza]

Knowle,

You might take a look at the following:

http://www.pizzamaking.com/forum/index.php/topic,7021.msg60427/topicseen.html#msg60427 (Reply 5)

http://www.pizzamaking.com/forum/index.php/topic,5273.msg44761/topicseen.html#msg44761 (Reply 1)

http://www.kingarthurflour.com/professional/salt.html

Peter

[Knowle]

Great, just what I am after.

Thanks very much Peter

I shall go forth and experiment