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Think I ruined my pizza dough, could use some advice

Tettletime
Tettletime Posts: 52
in EggHead Forum
I'm doing some pies for a Game of Thrones watching party tonight, and I screwed up. Evidently I'm not very good at math. Or maybe reading, I dunno. What I do know is my recipe called for 1.5% salt, which should have been 15 grams, but I only added 1.5 grams of salt. I let the dough rise overnight in the fridge and was planning on portioning the dough balls about 6 hours before I fire up the egg, then letting them proof. I didn't realize my mistake until I was calculating the amount of pies I would be able to make.

Should I add salt and re-knead the dough? Let it be? Hustle and make a new batch of dough? Your thoughts would be appreciated.
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Comments

  • CPARKTX
    CPARKTX Posts: 2,095
    I would let it be. Salt helps the structure forms but it may turn out. 
    LBGE & SBGE.  Central Texas.  
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    Just let it be.  The only thing you may notice is the the dough will rise a bit more than usual,as salt - dare I say it - retards yeast growth.
    Southwestern CT
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  • Tettletime
    Tettletime Posts: 52
    Thanks for the input, I'm going to follow your advice and just let it be.
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  • SciAggie
    SciAggie Posts: 6,481
    As @CPARKTX indicated, salt influences the dough structure so it may be a little loose - but I would just go with it as well. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Carolina Q
    Carolina Q Posts: 14,831
    Just tell everyone it's Tuscan pizza. Tuscan bread has no salt at all. =) Top it with flavorful ingredients, you'll be fine.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bigbadben
    bigbadben Posts: 397
    Salt does the following:

    helps gluten form
    slows down yeast
    adds flavor

    i would sprinkle salt on the stretched dough before dressing.  
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