salt
Fine sea salt
Default dough salt; dissolves quickly, dose-precise.
About
Fine sea salt (Diamond Crystal kosher works equally well by weight, not volume) is the default for dough. Salt regulates yeast activity, tightens gluten, and contributes flavor; the canonical range is 2.0–3.0% baker's. Always weigh it — Morton kosher and Diamond Crystal kosher have radically different volumes per gram. Add salt to the dough after the autolyse if you autolyse, since salt slows enzyme action.
Substitutes
- Diamond Crystal kosher salt — use same gram weight
- Morton kosher salt — use same gram weight; do not measure by volume
Recipes that use Fine sea salt
- Margherita (Neapolitan)
- New York Cheese Slice
- Marinara (Neapolitan)
- Diavola (Neapolitan)
- Salsiccia & Friarielli (Neapolitan)
- Bianca (Neapolitan)
- New York Pepperoni
- New York White Pie
- NY Sicilian Square (L&B-style)
- NY Grandma Round (12-inch)
- Detroit Classic Pepperoni
- Detroit Plain Cheese
- Chicago-Detroit Hybrid
- Sfincione (Palermo)
- Modern Sicilian (Square Slice)
- Margherita al taglio
- Mortadella & Pistachio al taglio
- Roman Margherita (Tonda)
- Cacio e Pepe Tonda
- Chicago Deep-Dish Sausage & Cheese
- Deep-Dish Spinach & Mushroom
- Tavern Sausage (Chicago Square)
- Long Island Grandma
- Vodka Sauce Grandma