Earlier quoted context omitted.
Tautological sufficiency/necessity relativities for an absolute measure are a pet peeve: “How much salt should I add?” “Oh, not too much.” Practically guarantees a withering glare from me.
That's a really great analogy, actually. You can't tell a brand-new cook "salt to taste," but you can tell a cook with an intermediate level of experience "salt to taste" even if it's a recipe they've never made before. You can't impart the experience in words, pictures, or symbols. You can't add a chapter zero that gets them there. But the right kind of experience will get you there pretty quickly. I admit it's kind…
Most pizza dough recipes quote around 5g of salt for 250g flour. Personally I prefer double that amount, and this is the case with many recipes.
Perhaps specifically with salt there is an insane amount of paranoia about blood pressure. In many ways it feels as irrational as Korean worries about fan death.
On the other hand, giving a "5g of salt" value is a good starting point, to avoid undersalting due to paranoia or oversalting due to inexperience.