Loving the info, dude! I was considering trying out Celtic Salt in my dough recipe but I might have to second guess that now. The Kona Sea Salt sounds intriguing!
What I learned years ago is that you are absolutely right. The salt percentage, where the salt comes from whether its the sea or the earth, and the ingredients added to the salt, make the difference in how much salt to use, which salt has less toxicity, all these factors matter. The first suggestion is to pick a salt that is purely salt without ingredients. I am anal about ingredients. Big fan of the Food Babe she has a channel that tells you about the all the toxic ingredients that go into processed or any food. About ten years ago I started always reading ingredients and boy was she right. Almost 80 percent of the processed foods in the Supermarket are very unhealthy for human consumption. I will never forget the day about six years ago at my job, I was taking a break and having lunch. I needed salt and I grabbed a Morton brand table salt.Like I always do I read the ingredients. What I found in the ingredients, I could not believe.It contained Sodium Ferro cyanide. Which when converted to an acid is cyanide. Now the levels are very low but still why in God's earth would you put that in salt? I immediately told all my family and stopped using that brand.do research and find the best salt for your pizza, and experiment with weight of salt for good tasting crust. Thanks for sharing great video...
Thanks for sharing about the salt. I haven't seen that Ferro Cyanide in any ingredients of the salt we use, but apparently it is an anti-caking agent in some varieties of salt. Horrible. I'll keep my eye out for that. Did you see my video on flour? I went into flour bleaching and enrichment. I was pretty shocked to learn about those processes. I try to avoid bleached and enriched flour as much as possible now.
Howabout spiking a certain percentage of the total salt weight with a nice natural applewood smoked sea salt? Do you think it could simulate, to some extent, the authentic rustic taste that a pizza picks up when cooked in a wood-fired brick oven?
Loving the info, dude! I was considering trying out Celtic Salt in my dough recipe but I might have to second guess that now. The Kona Sea Salt sounds intriguing!
Thanks for the comment, would love to hear how your experiments with salt go!
What I learned years ago is that you are absolutely right. The salt percentage, where the salt comes from whether its the sea or the earth, and the ingredients added to the salt, make the difference in how much salt to use, which salt has less toxicity, all these factors matter. The first suggestion is to pick a salt that is purely salt without ingredients. I am anal about ingredients. Big fan of the Food Babe she has a channel that tells you about the all the toxic ingredients that go into processed or any food. About ten years ago I started always reading ingredients and boy was she right. Almost 80 percent of the processed foods in the Supermarket are very unhealthy for human consumption. I will never forget the day about six years ago at my job, I was taking a break and having lunch. I needed salt and I grabbed a Morton brand table salt.Like I always do I read the ingredients. What I found in the ingredients, I could not believe.It contained Sodium Ferro cyanide. Which when converted to an acid is cyanide. Now the levels are very low but still why in God's earth would you put that in salt? I immediately told all my family and stopped using that brand.do research and find the best salt for your pizza, and experiment with weight of salt for good tasting crust. Thanks for sharing great video...
Thanks for sharing about the salt. I haven't seen that Ferro Cyanide in any ingredients of the salt we use, but apparently it is an anti-caking agent in some varieties of salt. Horrible. I'll keep my eye out for that.
Did you see my video on flour? I went into flour bleaching and enrichment. I was pretty shocked to learn about those processes. I try to avoid bleached and enriched flour as much as possible now.
Howabout spiking a certain percentage of the total salt weight with a nice natural applewood smoked sea salt? Do you think it could simulate, to some extent, the authentic rustic taste that a pizza picks up when cooked in a wood-fired brick oven?
@@mgmboss5137 interesting idea-I’ve never, ever, even tried smoked sea salt. I’ll look into it. Thanks!
I generally use Kosher salt, but I also use Sea Salt, no difference . However, I do find that Pink Himalayan Salt isn't as salty for some reason.