Question for Fidel re MM Pizza dough recipe

Interesting article. Haven't seen that before.

In baking recipes like the pizza dough in BigT's question, you want to know which the original recipe specified because the amount of salt in a teaspoon will vary a lot between a fine grained salt like table salt and a coarse grained salt like kosher salt. It isn't about the difference in flavor. Since the salt controls the reaction of the yeast with the dough, using one when the recipe meant the other will likely make your recipe come out pretty different from what was intended. Many baking books will specify which they call for in their recipes, and some will tell you how to convert measurements of one to the other.

-John