u/LowCommunication6293

Made roughly 20 pizzas so far.

I feel my crust is always consistent. Cold ferments in the fridge for 1-5 days. Usually use it around day 2-4.

My pizza however keeps being called “salty” by my wife.

1.5tsp salt in 28oz tomato can

2.5% salt in dough

Low moisture mozzarella

Grated parmesano regiano after bake

Any tips or pointers on how to improve?

Also, thoughts on the zaa to improve flavour?