Am I Putting Too Much Salt In My Pizza Dough? Pizza Making Lessons - April 2026

I'm always on the hunt for a pizza-making edge.  A tip.  A tweak.  A recommendation.  Over the years, I've collected them from forums, social posts and a lot of YouTube videos.  But, I've also been getting them in the past few years from email newsletters.  One of those newsletters arrives from a dude that I started following on YouTube named Charlie Anderson.  I mentioned him in this post from last year when I rounded up a number of pizza-related tips and lessons.

He is prolific when it comes to pizza and the Web.  He has his YouTube channel.  And he seems to have begun to offer online classes recently.  Oh, and he runs an actual pizza place.  In real life. 

So, he knows theory and practice.  Check out this feature on the What's Good Dough channel that profiles him and the efficiencies he's brought to life in his own store.  Neat stuff.  

The tip for this post came from Charlie in a recent email he sent out.  

I can't seem to link to it, so I'm pasting a screenshot of his note about salt below.    This is just the 'above the fold' part, but the email was much longer:

 Down near the bottom, he shared this:

What I landed on: I use just enough salt that the dough doesn't taste bland on its own - usually somewhere between 2 and 2.5%.

So, if you've been using 3% or higher because you saw it in a recipe somewhere, it's worth experimenting with pulling that back. Make the same dough you always make, drop the salt to 2.2%, and give it a taste. I think you'll be surprised!

He's reducing salt and getting results he prefers. 

I've actually gone the OTHER WAY with salt.  I (probably) over-salt my dough.  I'm going to give this a shot on my next bar pie doughs and see if I get a reaction from anyone.

Like I said above, if you are interested in things like salt quantities, you can sign up for his classes here.