Not adding the right amount of salt

A dish's use of salt can make or break it. A bland flavor can be maintained by adding insufficient amounts, which can completely overwhelm and eliminate flavors. When using salt on anything, from sauce to dough for your handmade pizza, you need to strike a good medium. You'll commit one of the biggest pizza blunders if you don't use the proper amount of salt in your dough.

When creating pizza dough, add salt sparingly to make sure that doesn't happen. When adding salt to the pizza dough, Homemade Pizza Pro advises taking the toppings—particularly cured meats like pepperoni or salami—into account. An overseasoned pie is the last thing you want, even while salt helps add flavor and too much of it isn't good. The salt you add to the dough aids in the development of gluten, slows fermentation, and increases the dough's flexibility.