thanks for the links Pete-zza, very helpful stuff.. I have decided I am going to keep it as is and see what the results are. I have been using the % spreadsheet from jeff varasano's NY pizza page and I have my amounts very consistent, so i am actually excited to see how it turns out without the salt. Also, I use tap water (which is well water) and we have a softener which uses salt pellets so there is sodium content in my tap water (very small, but it is there) so we'll see how this experiment works out.
it has been rising in the fridge for about 40 hours, and so far it looks great but i think it has risen slightly more than usual.
for anyone who cares, I will post my results late tonight or tomorrow depending on how many beers I drink with the finished product....cheers!