My Stuffed Crust Pizza & tips for a perfect dough
Tips for a perfect pizza dough:
1- Always know that the flour is not the same for all people, so don't just stick to the measurements when adding the liquid. Add the liquid to the dry mix as a quarter at a time and knead after every quarter with your hands or the food processor, once you feel the mix is one piece dough stop adding liquid, that's exactly when the dough is just perfect, and no problem if you feel the mix needs more liquid, bud make sure you mixed well.
2- If you want the dough to be crispy, add the water as a liquid and thin the dough, and if you want it soft and tender, add yogurt instead of the liquid or half yogurt and half milk.
3- If you want to add egg to the dough mix, add it as a part of the liquid measurements if it's not included in the recipe, for example if you have 1 cup of water and you want to add 1 egg, add 3/4 cup of water and 1 or 2 eggs.
4- The longer you leave the dough in warm place the better it gets, but don't leave it the whole day, from half an hour to 1 or 2 hours will be enough.
5- For a great flavor add dried thyme to the dough.
6- If you use the processor to mix the dough, once it is like a ball in the processor stop it and place the dough in a bowl or on the floured surface, and knead it well with your hands for at least 3 minutes.
7- The more you knead the dough with your hands, the better it is when you spread it, and the more tender and easy to form.
8- Things that kill the yeast are: salt, over heat the dough when leave to rise or leave it in a cold place, so when mixing try not to mix the yeast directly with the salt (mix the salt first with dry ingredients), and leave the dough in a warm temperature.
9- If you want to add cheese on the top of the pizza, don't add in the beginning, add it 10 minutes after you put the pizza in the oven, so the cheese doesn't burn.
To see the recipe with supportive picture :