The Salt Punch
- PST
- Jul 17
- 3 min read
Updated: Jul 21
Most people think salt is simply there to make food taste salty.
At Pizza Studio Tamaki (PST), it's much more than that.
Every pizza we serve is the result of countless small decisions, each made with purpose. From our 30-hour fermented dough and imported Japanese flour to our wood-fired oven reaching temperatures of 450–480°C, every element has been carefully refined by Chef Tsubasa Tamaki.
The Okinawa salt we use is no exception.
In fact, it forms part of one of Tokyo's most fascinating pizza techniques: the Salt Punch.
A Salt Unlike Any Other
Okinawa salt comes from the pristine waters surrounding Japan's southern islands and is prized for its naturally balanced mineral profile.
Unlike highly refined table salt, Okinawa salt contains naturally occurring minerals such as magnesium, calcium and potassium, giving it a cleaner, softer and more rounded flavour.
Rather than overwhelming a dish, it allows every ingredient to express its own character.
That philosophy lies at the heart of Japanese cuisine.
Seasoning should never dominate.
It should create harmony.
Characteristic | Highly Refined Table Salt | Okinawa Salt Used at PST |
Processing | Highly refined | Traditionally harvested sea salt |
Mineral Profile | Primarily sodium chloride | Naturally contains magnesium, potassium and calcium |
Flavour | Sharp, direct saltiness | Softer, cleaner, more delicate salinity |
Purpose | Adds saltiness | Enhances the natural flavour of the dough and ingredients |
PST Philosophy | — | Balance, precision and harmony in every bite |
Why Do These Minerals Matter?
Most people assume salt simply makes food salty.
In reality, the naturally occurring minerals found in traditional Okinawa sea salt subtly influence how we experience flavour.
Mineral Role in Flavour
Magnesium Adds complexity and a gentle savoury depth that supports umami
flavours.
Calcium Softens the perception of saltiness while adding a clean, lingering finish.
Potassium Helps balance sweetness and acidity, allowing fresh ingredients to shine.
Together, these minerals create a seasoning that tastes softer and more rounded than highly refined salt.
Rather than overpowering the pizza, Okinawa salt allows guests to appreciate the sweetness of ripe tomatoes, the creaminess of mozzarella, the aroma of fresh basil and the subtle smokiness of PST's wood-fired crust.
The Salt Punch
One of the biggest misconceptions about our pizzas is that the Okinawa salt is sprinkled over the finished pizza.
It isn't.
Instead, Chef Tamaki uses a technique known as the Salt Punch.
Just before the pizza is baked, a small handful of Okinawa salt is thrown directly onto the hot floor of the wood-fired oven.
Not onto the pizza.
Into the oven itself.
This technique, associated with Tokyo's modern Neapolitan pizza movement, is one of the many details that sets Pizza Studio Tamaki apart.
As the pizza bakes over the salted oven floor, the Salt Punch contributes to the distinctive texture and flavour of the finished crust. Rather than making the pizza taste salty, it helps create the beautifully balanced crust that guests have come to recognise as uniquely PST.
Most diners never notice the technique.
But they experience the result in every bite.
Small Details. Extraordinary Pizza.
At Pizza Studio Tamaki, nothing is left to chance.
Our dough is cold fermented for 30 hours to develop flavour and texture naturally.
Each pizza is baked in just 60 to 70 seconds inside a traditional wood-fired oven.
The signature leopard-spotted crust develops from intense heat, creating the delicate balance between crispness, lightness and chew that has become one of our defining characteristics.
The Salt Punch is another expression of that same philosophy.
It is one of many small details that, together, create a pizza experience recognised around the world.
Today, Pizza Studio Tamaki is ranked among the Top 10 Pizza Restaurants in the World, awarded "Excellent" in the 50 Top World Artisan Pizza Chains 2025, the only Japanese pizzeria to receive this distinction, and recognised by the Michelin Guide.
These awards aren't the result of one secret ingredient.
They're the result of thousands of thoughtful decisions, repeated with precision every single day.
