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It would definitely work for sauce! Spices or herbs are the first add-ons that pop into my mind, and actually you could try them in the dough as well 😀
@@FabioulousPizza I made it, Fabio. I used poolish and cold fermentation and shorter room temp proof as a result of no salt. The dough opened up nicely. I used 50/50 seasalt and potassium chloride(salt substitute) in the tomato sauce and I found it to be the right ratio. Overall, would make again but I would add a little bit of salt in the dough. It became a little too light and dry for my tastes as well as lack of flavor. So far I think salt is integral to pizza and while it's hard to make a salt-free pizza, it is feasible to cut the sodium about half. Thanks again for the video. It gave me a nudge to experiment!
Actually I did, but I edited it out because I felt it wasn't really useful...I mean, the pizza without salt was bland, I couldn't find anything else to tell 😔
