Does the type of Salt in Your Pizza Make a Difference?

Does the Salt in Your Pizza Make a Difference? (Spoiler: Yes, It Absolutely Does)

When it comes to making great pizza, every ingredient counts—especially salt. It might seem like a small detail, but the type of salt you use can make a big difference to both the dough and the final flavour of your pizza. At Pizzata, we stock two types of salt we actually use ourselves: one for the dough, and one for finishing. Here's why.

🍞 The Salt in the Dough: Italian Sea Salt

We use traditional Italian sea salt in our pizza dough—just like they do in Naples. Why? Because it's unrefined, minimally processed, and contains none of the anti-caking agents or additives commonly found in table salt. It’s harvested from the Mediterranean using natural evaporation, preserving trace minerals that add subtle complexity to your dough.

Compare this to standard New Zealand table salt, which is highly refined and bleached, with additives to keep it flowing. While that's fine for boiling pasta, it doesn’t bring the same character or authenticity to your dough. Sea salt, with its natural structure, helps develop gluten and fermentation more gently—resulting in a tastier crust with a better chew.

You’ll find our Marino Fino Italian Sea Salt in-store, perfect for any home pizza maker serious about quality.

✨ The Finishing Touch: Flaky Salt

Then there’s the final flourish: Finishing Salt. Think of this like jewellery for your pizza. A sprinkle of flaky sea salt right before serving adds crunch, sparkle, and that little pop of flavour that makes a pizza go from “yum” to wow.

We stock the iconic Maldon flaky sea salt, made in the UK using traditional methods since 1882. Its soft, pyramid-shaped flakes crumble beautifully between your fingers and bring a clean, bright saltiness to every bite.

It’s perfect for finishing off a simple Margherita, a focaccia, or even a decadent sweet-salty dessert pizza (fig and gorgonzola, anyone?).

Just crumble a pinch between your fingers over the hot pizza before slicing—it doesn’t take much. But it makes a huge difference.

🧂 In Summary

Salt isn’t just salt. The type you choose affects flavour, fermentation, and texture. Whether you’re a home pizza hobbyist or a dough obsessive, upgrading your salt is one of the easiest ways to level up your pizza game.

Both of our salts—Italian Marino Fino Sea Salt for dough and Maldon Flaky Finishing Salt—are available now at Pizzata. Because great pizza starts with the right ingredients.