To overcome the problem of complete dissolution of salt crystals during dough mixing, two types of coarse-grained salt (coarse-grained with a crystal size of 0.4–1.4 mm and medium-grained with a crystal size of 0.16–0.7 mm, 75% of total salt each) were added to pizza dough (containing 25% of total salt) 30 s prior to the end of mixing time. In this way the crystals dissolved only to a small extent. The majority stayed intact and were incorporated as salty spots in the pizza crust matrix. For comparison, the small-grained, “regular” salt had a crystal size of 0.1–0.5 mm).