Is Salt Needed in Dough?

[pizzatherapy]

Giuliano Bucci writes:


Hi Albert,



Thanks for the email.


We have much more success with our latest batch which we made on Sunday.

Two things, the yeast and the water did not foam up like it does in your youtube video, secondly we left out the salt, dumb question but does this really have an impact on the taste?

 What should the dough taste like?

 Should we get all the flavour of the pizza out of the sauce and the toppings or will the dough taste so good you can eat it on its own?


Thanks, speak to you soon!


Giuliano


P.S. I think we will move on to making the sauce this Friday, any tips?

[pizzatherapy]

My response:

Hi Giuliano

I really want to make sure you are able to make great pizza!
You can check out the link to help you make great pizza, here:

http://www.pizzatherapy.com/Pbookorder.htm

(hint...hint...)

Salt is really a critical ingredient in making your dough taste great.

I address making dough on this page:

http://pizzatherapy.com/dough.htm

For me... the critical taste is the dough. While sauce and cheese will mask the taste of an inferior dough, the taste of the dough is important.

I will be updating my e-book, soon and there will be more tips and pizza tricks.

It is not necessary for the water and sugar to foam.... If the yeast is fresh it will work.

Also as I explain, you do not need sugar if you make the dough the day before.

I recommend you make the dough the day before and use a cold ferment method.

Let me know how your pizza turns out....
and please check out my e-book....


http://legendsofpizza.com/pizzabook


Sauce?  I use stewed tomatoes...but if I am going to make a suce (gravy) here is the recipe:

http://pizzatherapy.com/basic.htm

pizza on earth,


albert
http://legendsofpizza.com/pizzabook