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The Salt

To make a delicious pizza, light, crunchy and above all digestible, you must have available good quality ingredients to prepare your dough. The functions of salt in dough are numerous. Added to water and yeast, the salt contributes to the formation on glutin, giving a union of insoluable proteins "gliadina" and "glutenina", giving plasticity and elasicity to the dough; it acts as a conservative, slowing down and impeding the proliferation of bacteria and helps to save the yeast (schizzomiceti) from otherwise fast deterioration of your workmanship.
Another function of the salt is the slowing down of fermentation of the yeast inhibiting the formation of carbon gas and therefore permitting the dough to settle and homogenize.
The salt also has the function of giving extra taste to the finished product. ATTENTION!!! Don't ever put the salt in direct contact with the yeast because it scalds the cells rendering them inactive and harming the final result. Insufficient salt results in a dough that is sticky, wet and difficult to work; resulting in an over-white dough and one that increases in volume too quickly.