Sea salt in pizza dough (2.5–3.0 %)
Fine sea salt (25–30 g per kg of flour) tightens the gluten strands like a corset, osmotically slows down the yeast, and protects the dough during a 48-hour cold fermentation from over-ripening.
In the Neapolitan school, the salt dosage is 2.5 to 3.0 % relative to the amount of flour (25–30 g per kg of flour or 50 g per liter of water), which is higher than in classic bread baking. There are three physical reasons for this:
1. Gluten tightening: Sodium and chloride ions shield the electrostatic repulsion of the protein chains – the dough structure instantly tightens and becomes silky.
2. Osmotic brake: Due to osmotic pressure, salt slows down the yeast's metabolism and prevents all sugars from fermenting prematurely during a 24–72 hour maturation time.
3. Antioxidant protection: Salt inhibits the enzyme lipoxygenase and thus preserves the natural carotenoids and wheat aroma in the dough.