If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
It would definitely work for sauce! Spices or herbs are the first add-ons that pop into my mind, and actually you could try them in the dough as well 😀
@@FabioulousPizza I made it, Fabio. I used poolish and cold fermentation and shorter room temp proof as a result of no salt. The dough opened up nicely. I used 50/50 seasalt and potassium chloride(salt substitute) in the tomato sauce and I found it to be the right ratio. Overall, would make again but I would add a little bit of salt in the dough. It became a little too light and dry for my tastes as well as lack of flavor. So far I think salt is integral to pizza and while it's hard to make a salt-free pizza, it is feasible to cut the sodium about half. Thanks again for the video. It gave me a nudge to experiment!
Actually I did, but I edited it out because I felt it wasn't really useful...I mean, the pizza without salt was bland, I couldn't find anything else to tell 😔
@@william_coyne Ah, that's interesting! It means we're probably just 'numbed down' and don't perceive how salty some foods actually are 🤨 I'm glad you appreciated the video. Thanks for watching, and have a nice weekend! 😀
If you liked the video, it's quick & easy to show appreciation: share it with your friends on social networks and leave an encouragement comment, even a simple emoji would do
It's simple, it's free, it takes a few seconds BUT it would help my little channel grow!
HI Fabio, great tutorial. I have always wanted to know how salt affected the dough. Thank-you!
Thanks for watching the video, I'm glad it was helpful 😀
I figured a salt substitute wouldn’t work for dough, but would it work for sauce? I’d like to try making a low sodium pizza..
It would definitely work for sauce! Spices or herbs are the first add-ons that pop into my mind, and actually you could try them in the dough as well 😀
@@FabioulousPizza I made it, Fabio. I used poolish and cold fermentation and shorter room temp proof as a result of no salt. The dough opened up nicely. I used 50/50 seasalt and potassium chloride(salt substitute) in the tomato sauce and I found it to be the right ratio. Overall, would make again but I would add a little bit of salt in the dough. It became a little too light and dry for my tastes as well as lack of flavor. So far I think salt is integral to pizza and while it's hard to make a salt-free pizza, it is feasible to cut the sodium about half. Thanks again for the video. It gave me a nudge to experiment!
@@asairin1553 AH! Great to hear, thanks so much for sharing and keep experimenting, that's where the real fun is 😀😀
@@asairin1553 Thank you for sharing your experience with us.
I buy the the low sodium sauce , and or tomato paste which comes with low sodium.
I think they both look equally good. But we take your final word into consideration x
Thanks for trusting me!
I feel that the real difference is also the most obvious: the one without salt tastes bland 😅
I think I might try this dough, even though I don't have any health issue
Being mindful of our daily sodium intake can't be bad 😀
Thanks for watching!
I keep my salt and sugar low in my dough. I rely mostly on the salt in the pesto or meat if I use it
It's a brilliant way to balance up things 👌
Well. done video
Thanks, I'm glad you like it!
Have a great Sunday 😎
I have to use potassium salt i can’t use any regular salt
I see! Maybe you could try this recipe using potassium salt instead of sodium cloride 😀
Just what I need. Found out I have serious health issues and all salt and sugar has to go. 😢
Oh no! So sorry to hear, dear Dorothy, I hope that this video helps you somehow 🙏🏻
No taste test?
Actually I did, but I edited it out because I felt it wasn't really useful...I mean, the pizza without salt was bland, I couldn't find anything else to tell 😔
@@FabioulousPizza thanks for the feedback regardless. It's as I would expect. I'm currently keeping my salt very low (
@@william_coyne Ah, that's interesting! It means we're probably just 'numbed down' and don't perceive how salty some foods actually are 🤨
I'm glad you appreciated the video. Thanks for watching, and have a nice weekend! 😀