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 5 years ago

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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.

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Raj Irukulla admin
posted about 5 years ago

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