Low-salt Pizza Dough

A freshly baked pizza, with melted cheese, mushrooms, and other toppings, sits on a round, metal pizza pan, which is on a wire cooling rack on a wooden cutting board. The crust is golden brown with a red sauce visible along the edge. The cheese is melted and bubbly. The background is slightly out of focus, showing jars and bottles.

Print Recipe

A pizza dough for people on low-salt diets

Prep Time1

Cook Time8

Proofing time1 40

Total Time2 8

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.