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Salt: a very important item in the kitchen, adding flavour and preserving food. But when it comes to salt in pizza dough, it is a different story. According to recipes to create the perfect dough (see “How to knead” in Strapizza recipes), we add it last, perhaps dissolved in water to prevent it from interfering with the leavening process: the quantity we should use is 20 g per kilo of flour.

But what is cooking salt?

It is a chemical compound of sodium and chloride, in the form of crystals, that has brought out the flavours of dishes on tables around the world for more than 5000 years.
Extracted from the evaporation of sea water (sea salt) or from the earth (rock salt), it became so important that “salt roads” were built so this precious item used in particular for preserving food could be transported.
Many types of salt are available to us: refined salt (table salt, purified with trace minerals and impurities removed), unrefined salt (which still contains all the minerals), low sodium salt (to help people suffering from high blood pressure), iodised salt (with added iodine, for people with iodine deficiency), herb salt (with added rosemary, thyme, etc.). Lastly, salts from all over the world are available such as pink salt from the Himalayas (extracted in Pakistan), black salt from Cyprus (rich with vegetable carbon), Japanese salt from the island of Aguni (excellent in coffee to counteract its stimulating effect), blue salt from Persia (spicy with a very intense flavour) and many other interesting salts, including excellent Italian varieties such as sale di Cervia and sea salt from Trapani.

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