Low-salt Pizza Dough

Pizza is an adaptable meal, but traditional dough recipes are high in sodium. I modified the recipe to minimize the sodium content while providing a tender dough. Not counting salt added by any toppings, 1/4 tsp salt adds 575 mg sodium for the entire pizza.

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Low-salt Pizza Dough

A pizza dough for people on low-salt diets

Prep Time2 hours hrs

Cook Time8 minutes mins

Total Time2 hours hrs 8 minutes mins

Course:Main Course

Cuisine:American

Diet:Low Salt, Vegetarian

Keyword:baking, pizza

Servings:4 people

Equipment

• 1 pizza pan
• 1 small mixing bowl for wet ingredients
• 1 large mixing bowl for combining wet and dry ingredients
• 1 set measuring cups
• 1 set measuring spoons

Ingredients

• 1/2 tsp yeast
• 1/2 tbsp sugar
• 2/3 cups water 40 C
• 1.5 cups flour All-purpose or preferably 00 flour
• 1/4 tsp salt
• 1/2 tbsp (optional) salt-free Italian seasoning

Instructions

Activate yeast (proofing the yeast)

• Bring water to approximately 40C.
• Combine yeast, sugar, and 1/2 cup flour
• Add water, mix well, and let stand about 10 minutes

First rise (bulk fermentation)

• Mix salt and remaining flour
• Knead, adding more flour as needed to achieve a smooth consistency
• Cover and let rise for 1 hour

Second rise (relax the dough)

• Put dough onto floured surface
• Roll into shape large enough to cover pizza pan
• Let rise 30 minutes

Baking

• Preheat oven to 550 F
• Add ingredients to pizza
• Bake 8 minutes

Notes

I add a proofing step, but with modern yeasts this isn’t required, unless you’re not sure how old they are. The purpose is to “prove” that the yeast is active.

The recipe calls for water at about 40 Celsius. If you don’t have a kettle with a temperature gauge, the water just needs to be a bit above body temperature. You may be able to achieve this by putting the water in the microwave for 20 to 30 seconds.

I add 1/2 cup of flour during the proofing stage to begin hydrating the flour. 

For the first rise, I usually cover the bowl holding the dough with a cloth that has been soaked in hot water. Soak the cloth under the tap at the hottest setting, wring it dry, then cover the bowl. This provides a warm, damp environment that encourages the yeast. 

Toppings

During the second rise I prepare the toppings. A favourite combination is caramelized onion, sweet peppers, tomatoes (either raw or cooked just a bit), and mushrooms (cooked in that order). I add salt-free Italian seasoning to the toppings during cooking, and use a mix of butter, olive oil, and smoked sesame oil during the cooking process.