As homemade bread and pizza gain popularity, chef Tony Gemignani shares his insights on the best salt for pizza dough. He advocates for fine sea salt, stating that it absorbs easily and provides a cleaner taste compared to iodized salt, which can leave a metallic aftertaste. Salt not only enriches flavor but also functions as an antiseptic and strengthens gluten in the dough. Gemignani warns against using iodized salt, recommending it be avoided in favor of fine sea salt for optimal results.
Gemignani emphasizes that the number one reason salt is added to dough is for flavor, which enhances the overall taste of the pizza.
Tony Gemignani advises that fine sea salt is ideal for pizza dough as it absorbs easily and is cleaner than iodized salt.
Using iodized salt can leave an artificial taste, so chefs like Gemignani prefer to use fine sea salt to enhance baking.
Salt also plays a crucial role beyond flavor; it acts as an antiseptic and strengthens the gluten network in the dough.
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