Last night I was whipping up a batch of dough for neapolitan: 1000g 00, 640g water, 70g ischia starter. I must've been pretty distracted because, as you may have realized, I left out the salt completely. I got as far as fully mixing in my kitchenaid, and letting it rest on my counter before stetching+folding.
To try to fix this, rather than make a new batch of dough -- I guess I was feeling lazy -- I measured 25g salt (iodized table salt) and started working it into my dough. I usually use kosher salt and dissolve in the water, but felt table salt would better incorporate at this point and iodized was the only table salt I had around.
Basically I poured a little on and kneaded it in, until I'd used all 25 g. My main concern is that the dough is over worked.
My only observation so far is that I actually had a fair amount of rise this morning when I woke up, I even divided and balled because it had come so far.
Any one have an idea of whether the salt will be fully incorporated? outcome of possibly overkneaded dough?