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Author Topic: Salt grain size when making [Neapolitan] pizza dough  (Read 757 times)

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Offline 9slicePie

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Salt grain size when making [Neapolitan] pizza dough
« on: November 20, 2022, 05:27:37 PM »
May sound like a silly question to the non-hobbyist, but does the size of the salt grains matter when making your dough?

Online Pizza_Not_War

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #1 on: November 20, 2022, 05:29:26 PM »
If it's dissolved in water I can't see what the issue would be.

Offline 9slicePie

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #2 on: November 20, 2022, 05:43:14 PM »
If it's dissolved in water I can't see what the issue would be.

Right, but sometimes I see videos where the salt is being added to the [formed] dough being kneaded in the mixer.

Offline Icelandr

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #3 on: November 20, 2022, 09:12:59 PM »
Really? Another thing I have to stress about? Dough balls . . . Are they too tight, sealed, have they dried out, hope I can get them separated, damn they are really stuck together . .  .. and I never once stressed about salt grain size . . . . Until now!
Greg
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Offline Timpanogos Slim

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #4 on: November 21, 2022, 12:50:40 AM »
Right, but sometimes I see videos where the salt is being added to the [formed] dough being kneaded in the mixer.

I wouldn't pick kosher salt for that application, but i also wouldn't select a formula where the salt is added after 100% of the flour.

Since it appears to be unclear in the marketplace, salt is koshered by action of causing it to foam on top of water and then dry out and is then broken into relatively large flakes. And there are vendors who sell "kosher" salts that were mined from mineral deposits and not dissolved in water and foamed, but just ground into relatively large crystalline bits, and these salts are in no way kosher or koshered. Because they did that because they don't want to discard the mineral impurities, and koshering is a method of purifying salt that also results in kind of a desirable finishing salt.

I doubt there is much of a downside to adding even kosher salt to a water/yeast mixture right before adding flour, and probably not a downside to adding refined table salt after adding 50% of the flour to a water/yeast mixture.
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Offline wesslock

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #5 on: November 21, 2022, 11:13:10 AM »
I use a fine grain sicilian sea salt ,  other salts were too large/grainy , not sure if they were but couldnt shake the thought.  First i started pulverizing in a food processor then got the fine grain.  I add salt late in the mix and felt it wasn't being absorbed.

Offline TXCraig1

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #6 on: November 21, 2022, 11:20:24 AM »
I don't remember ever hearing about anyone having a problem adding kosher salt late in the process. I also think I remember the Dough Doc writing that it wasn't a problem. I'm sure Peter will be able to find the post if I'm not making it up  ;D
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Offline Pete-zza

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #7 on: November 21, 2022, 12:25:55 PM »
I don't remember ever hearing about anyone having a problem adding kosher salt late in the process. I also think I remember the Dough Doc writing that it wasn't a problem. I'm sure Peter will be able to find the post if I'm not making it up  ;D
Craig,

Maybe this is the thread you have in mind:

https://www.pizzamaking.com/forum/index.php?topic=59711.msg598916#msg598916

That thread also has links to other posts that are relevant to this discussion.

If I find other threads or posts, I will cite them.

Peter

Offline wotavidone

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Re: Salt grain size when making [Neapolitan] pizza dough
« Reply #8 on: November 22, 2022, 05:14:16 AM »
If it's dissolved in water I can't see what the issue would be.
I agree. Even when it is being added later it most probably dissolves, though maybe not guaranteed.
Mick

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