Salt 'n pizza (how much salt should be in the dough) I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calculated? The percentage of flour, or the percentage of dough?

My pizza recipe calls for 300 g flour, 150 ml water and 3 g salt. That is 1% of the flour weight, but less of the total weight. If 3% is the recommended salt level for bread, I should be using 9 gr for the flour, or 13,5 g for total weight. That is a huge difference.

Edit: The recipe calls for 1 tablespoon of salt, 1 bag of dry yeast (but I use my own mother dough), and 60 ml oil.

Edit: I believe I measured one tablespoon to be 3g :-(
Ratios are always by weight. In bread-making, percentages are made from the amount of flour (if you see a 70% hydration bread, the weight of the water is 70% of that from the flour). So it was meant to say "3% of the flour weight". So it should be 9 grams in your recipe for pizza dough.