Made roughly 20 pizzas so far.
I feel my crust is always consistent. Cold ferments in the fridge for 1-5 days. Usually use it around day 2-4.
My pizza however keeps being called “salty” by my wife.
1.5tsp salt in 28oz tomato can
2.5% salt in dough
Low moisture mozzarella
Grated parmesano regiano after bake
Any tips or pointers on how to improve?
Also, thoughts on the zaa to improve flavour?
by LowCommunication6293
6 Comments
2.5% salt is on the high side.
Try 1.7% and see if you and the wife both like it
It’s probably the sauce…. 1.5 tsp for a 28oz can is SALTY. I usually find 3/4 tsp to be adequate.
2.5 seems high to me. Most recipes in the books I have call for 2. I personally use 1.5% Also, some salts are saltier than others. Do a little googling to see where yours falls.
Generally curious, how does it taste to you?
I’m kind of in the same situation, I make a ton of pizza and all sorts of kinds, and what I love, my girlfriend might not always. Whether it be too salty, too much cheese, too little cheese, etc..
Definitely the sauce. Once I used tbsp instead of tsp in the dough and it was very noticeable
Parm is also salty. Don’t use too much.