Diamond Crystal kosher salt

About

Diamond Crystal kosher salt is the cooking salt of choice for most American restaurants — the flake is hollow and pyramidal, much lighter per teaspoon than table salt or Morton kosher. The big consequence for pizza dough: a teaspoon of Diamond is roughly half the salt of a teaspoon of Morton by weight. Always weigh salt for dough, never measure by volume. By gram weight Diamond and Morton are interchangeable, and both behave identically once dissolved.

History

Diamond Crystal has been produced via the Alberger process at the same plant in St. Clair, Michigan since 1886. Its dominance in American restaurant kitchens dates to the rise of the cooking-show era in the 1990s, when Diamond's flake size made it easier to season by feel.

Substitutes

• Fine sea salt — use same gram weight