Tag: Salt percentage

Most baking experts agree that the ideal salt percentage for pizza dough falls between 1.5% and 3% of the flour's total weight. Understanding what percent of pizza dough is salt is crucial for controlling yeast activity, developing the gluten structure, and achieving the best flavor and texture in your final crust.

According to the World Health Organization, most populations consume far too much sodium, often unknowingly through processed foods like bread. So, how much salt is too much in bread, and what happens when you cross that threshold? In baking, the ideal salt ratio is a delicate balance, influencing everything from the dough's texture to the finished loaf's taste.