Does type of salt really matter?


Does the type of salt you use matter when making pizzas? I know that table salt is consider to be at the bottom of the pecking order, but in general, does the type of salt really matter?

Joseph H.
posted about 3 years ago

Save 0

The short answer is yes and no. Using high quality $30/lb salt won't turn a bad dough into amazing dough. That said, salt does make a difference.

For starters, don't use table salt. The iodine will impart a bad taste.

Sea salt, preferably fine grain, will do just fine. The crystal size affects volume measurements and the rate at which the salt dissolves. Once you find a salt you like, stick with it. A teaspoon of one salt isn't equal to a teaspoon of another salt.

Thumb raji
Raj Irukulla admin
posted about 3 years ago


Sign In to reply to this post