Low Sodium Pizza Crust Recipe (No Salt Added) (2024)

FAQs

What is a substitute for salt in pizza dough? ›

Some ingredients—such as potassium, calcium, magnesium and choline chlorides, so-called “light” salts (blends of salt and other chemicals) and seasoning herb blends—serve as salt substitutes. These ingredients can be used to partially or completely replace the salt in your dough.

Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure. To incorporate the salt, mix it with a few teaspoons of water. Return your dough to the mixer, tear it into three to six pieces, and drizzle the liquid on top.

Using less salt means more active yeast and a weaker dough. Using too much salt will slow fermentation. So, the question remains: what's the ideal quantity of salt to use when it comes to pizza dough? For Neapolitan-style pizza, Lewis recommends around 2.5 to 3% salt.

Keep the salt for better texture, flavor, and crust. Generally, we advise bakers to not leave out salt entirely when making bread.

Adding cured meats such as pepperoni or sausage adds even more sodium. Smart swap: Make a homemade pizza using a whole-wheat, pre-baked pizza crust with low-sodium pizza sauce and slivers of part-skim mozzarella or other light cheese. Top with sliced bell peppers, mushrooms, or any other vegetables you like.

KCl can be used in bread formulation as a NaCl replacement up to 0.92% of the regular salt content (2%) undetected by its characteristic taste.

“If you're interested in using less salt in your home-baked bread, you could try to reduce the amount to 50%, if you're using standard recipes that are widely available,” Lee says. “You'd be surprised that the dough would still rise, though the bread would taste a little different.

The WHO benchmark for sodium in a whole pizza is 450mg per 100g. A 150g pizza base from a leading Italian brand contains 880mg of sodium, or 560mg per 100g. So, before we add a single topping or shred of cheese, we're already over the sodium allowance for the whole pizza.

Sprinkle in Some Sugar. You can often balance out overly salty foods with some sweetness. Sugar can help round out your flavors as savory and sweet compete with each other.

How important is salt in dough? ›

Salt acts as a natural antioxidant in the dough and not only adds taste but especially helps bring out the flavors and aromas present in the flour and other ingredients. Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough.

Homemade baking soda dough is so much better than traditional salt dough. Why you ask? Thank you for asking. Baking soda dough has a much smoother texture and a much brighter white color, compared to the slightly grainy, off-white color, that salt dough creates.

When used in small amounts, salt reduces bitter flavors and enhances sweet, making your dessert bread divine. In larger amounts, it reduces the sweet and enhances umami, so your savory recipes stand out. If you forget the salt, your bread will likely taste bland unless you have other ingredients to compensate.

It helps tighten the gluten structure within the dough, which helps strengthen it, so your dough is less likely to tear or fall apart. Salt also helps regulate the yeast. Using less salt means more active yeast and a weaker dough. Using too much salt will slow fermentation.

Pizza is another one of those “bad foods for high blood pressure,” as they are usually high in sodium, saturated fat, and sugar. The combination of the pizza dough and the toppings usually make for a fatty, sugary, and salty co*cktail that can potentially lead to hypertension.

The following foods are high in sodium and should be avoided on a low-sodium diet: Fast food: Burgers, fries, chicken fingers, pizza, etc. Salty snack foods: Salted pretzels, chips, salted nuts, salted crackers, etc. Frozen dinners: Frozen meat dishes, frozen pizza, etc.

Most menu items at Papa John's contain a lot of sodium. The lowest-sodium option is a thin crust pizza (490mg sodium per slice) with veggie toppings.

To enjoy a pizza hut meal while sticking to a low-sodium diet, order a small thin n' crispy veggie lover's or cheese pizza. Both have 250mg sodium per slice.

For pizza dough is recommended the use of sea salt, as it gives flavor. When added to the dough, it strengthens the gluten net, especially in case of weak flour having a low protein value; in fact, gliadin is less soluble in salt water, therefore the presence of salt leads to more compact gluten.

What is similar to salt dough? ›

Baking soda dough has a much smoother texture and a much brighter white color, compared to the slightly grainy, off-white color, that salt dough creates. The beauty of homemade baking soda dough is that it can air dry.

Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Salt slows down fermentation and enzyme activity in dough.

The salt dough recipe

You want a ratio of one part salt and two parts flour. For making just a few little salt dough creations with your kids, one cup salt and two cups flour should be enough. If you want to prepare more, just increase the number of cups proportionally.