In one word. No
It may provide a flavor (sometimes bad, like a metallic taste) to the finished crust and it doesn’t help to regulate the rate of fermentation as regular sodium chloride does.
If you want to achieve a 70% reduction in sodium content from the salt that you are adding you might look into a new, high tech product called Salt For Life (available at Walmart) or available in bulk from Cain Food Industries, Dallas, Texas) This product is vastly different from any other salt substitute, without and off flavors at all. But remember, if you are trying to reduce the sodium content of your pizzas most of the sodium comes from the cheese and the processed meats. The Salt For Life can be used in both the dough and the sauce and you can use your own meat toppings as opposed to commercially purchased to get some sodium reduction but the “elephant in the room” will be the cheese.
By simply using less cheese and a low sodium salt substitute along with unsalted toppings, if I remember correctly from my presentation on “Healthy Pizza” you can achieve a total sodium reduction in the neighborhood of 50 to 75%.
Tom Lehmann/The Dough Doctor
