Recipe states: 16g (2 teaspoons) fine sea salt
2 teaspoons for me weighs 4g which makes me think 16g is a lot.
Could it really be off by a factor of 4?
https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe
by MikeOKurias
Recipe states: 16g (2 teaspoons) fine sea salt
2 teaspoons for me weighs 4g which makes me think 16g is a lot.
Could it really be off by a factor of 4?
https://www.seriouseats.com/jim-laheys-no-knead-pizza-dough-recipe
by MikeOKurias
10 Comments
Need his recipe for liquor ball sandwiches
I am the dough
16g of salt is 3.2% by weight (relative to the 500g of flour). It seems on the higher end of what you tend to see for pizza dough, but nothing crazy. You could always knock the salt down to 2.5% (12.5g) or 2% (10g) of salt if you’re sensitive to salt, or just generally wanted to.
What size salt are you using?
The internet tells me a tsp of table salt is 6g while Crystal Diamond Kosher is 3g. It seems reasonable that very fine salt is 8g per tsp.
Are you using a scale that can handle measurements that small? I know when I use my every day scale for stuff like that it isn’t even close to accurate
I wonder if the salt is being used to inhibit the yeast here, since there is a long ferment time. When I bake bread, i’m using 2.5% salt with way more yeast than this no knead recipe but a much shorter rising time.
You generally want about +/-2% salt or 10 grams for 500 grams of flour when making plain bread. Many people do use 3% for pizza which helps it stand up to bolder flavors. If you’re sensitive to salt, you can reduce it to 10 but 4 grams will be pretty bland. Salt should always be added by weight not volume so how much a teaspoon of your preferred salt weighs is irrelevant.
Forkish (not a Serious Eats guy but a serious bread guy) calls for about 11 gms salt for 500 gms flour. I wonder if we would notice the difference.
Huh, I know salt weight varies a lot (from different types of salt), but 16g shouldn’t make it salty.
Are you using fine salt? Get yourself a box of “pickling salt”. It’s super-fine-grained so it incorporates well into cold liquids. It’s going to be heavier per unit volume than other salts because there’s less air–it’s like fine sand.
p.s. also good on popcorn