Comment by 14

My biggest tip is so easy and after starting it the difference was immediately noticable. And this applies to pizza or bread dough.

There are many factors that will change how your dough tastes, feels and bakes. Texture is a massive factor on how people rate your bread or other doughs. Two big factors that massively help with that are as follows.

First knowing how long you must knead the dough for. I won't get into too much detail for this just look up dough window pane test on YouTube and there are lots of videos. The TLDR is you knead until you can take a small ball of the dough and gently spreading it with your thumbs should be able to make a thin pain that lets light through easily without ripping. If it rips you need more kneading. Again look at some videos.

The BIGGEST improvement to my doughs was when I started adding powdered milk. I use about half cup to 3/4 cup when making enough pizza dough for about 3 large pizza. For a couple loafs of bread probably half cup is plenty. Again lots of information on why powdered milk helps but will let you research if you want to know more.

All I can say is that my dough was always good before milk powder but the day I saw the suggestion to use it and did I can't go back. I have had friends say my pizza is the best they ever had. Last year my ex asked me if I wanted to come meet her friends and some girls but also would I mind making some pizza dough lol!

Honestly there are lots of tips for good bread and dough but just adding milk powder will up your bread huge. Good luck I hope you give it a go if so also hope you come back and comment how it went. Cheers!