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What are Basic components Pizza and Naan dough?

Basic component for Naan and Pizza are same, difference is in the eggs and shortening to make Naan softer

The amount and selections vary. In United States bakeries, ingredients of dough are given as Percentage of flour weight. For example, if you are adding 15 oz of water to 25 oz of flour, you have 60% water (15÷25)x100.

Pizza Dough  |  Naan

Flour

Use good quality bread flour. Good flour has about 13% protein, 75% Starch, 12 to 13 % moisture (less than 1% ash).

Protein forms gluten, gluten gives elasticity and firmness during baking.

Starch provides sugar for yeast. Starch gelatinizes by absorbing water at 140 to 175 ºF during baking.

You can further specify it as 'short patent' for quality.

Water

Stiff dough: 40% of flour weight

Naan: 50% of flour weight

Pizza Thick crust: 65% of flour weight

Pizza Thin crust 60% of flour weight

Water is the total amount of moisture from various sources in the recipe: Tap water, Dahi yogurt, honey, eggs.

The pH factor (measure of acidity and alkalinity) influences the fermentation. The starch in the flour need to covert to sugar for fermentation. Ideal pH level is about 5 or slightly acidic.

Highly alkaline water/ moisture will reduce the fermentation rate.

Yeast

Yeast feasts on sugars and creates CO2 Gas. If simple sugar is not available, it will convert complex sugars produced by the starch in the flour. Rate of fermentation depends on amount of yeast and dough temperature. Ferments starts slowly at 33º F and accelerates to 100º F when it dies. Fermentation rate doubles at 70º F  from what it was at 52º F, and doubles at 88º F from what it is at 70º F.

There are wet yeasts (compressed, crumbled, and cream), and dry yeasts (active dry, instant, and protected. Most common yeast used at home is 'Active Dry Yeast' that will be discussed here.

You need about .25 oz of Active dry yeast for every 5 pounds of flour. You need about 1% of of the total water in the recipe or at least four times the weight of dry yeast to rehydrate. The water temperature during rehydration must be between 100 to 110º F and not exceed 15 minutes. 

Salt

Salt enhances flavors and strengthens the gluten, making it tighter and elastic. Amount of salt varies within 1 to 2.5% of flour weight. Over 1%, it starts to slow down fermentation rate. Higher the amount of salt, more mixing time is needed as well.

2% salt of flour weight is 1 ½ teaspoon of common table salt.

Sugar

Sugar helps with fermentation rate, and browning. Sugar over 5% of flour weight slows down rate of fermentation. White sugar produces softer and tender texture.

Milk and dry milk contain lactose, Dahi (Yogurt) contains lactic acid and not lactose. Lactose is a form of sugar. Honey contains sugar.

When adding milk, Dahi or honey, the amount of water should be reduced by the weight of water content of these ingredients.

Oils & Fats

The fats increase dough extensibility, tenderness, and helps with browning. Too much fat reduces chew-ability. The amounts can vary up to 30% of flour weight.

Thin crust pizza: 0 to 3% of flour weight.

Thick crust pizza: 4 to 15% of flour weight.

Naan: 4 to 20% of flour weight.

Decrease the amount of water by 50% of the oil, or 33% of the shortening.

Eggs

Eggs are hardly used to make Pizza dough. For Naan, eggs in the amount of up to 5% of flour weight may be added, 2% is typical. The yolk helps soften dough and crust, as well as add color. The white potion of the egg makes crust crispy. When adding eggs, reduce the amount of water equaling the weight of eggs.

One large AA size egg weighs one ounce, Reduce water by 2 Tablespoons for each egg added.

Dairy Products

Dairy products increase the fermentation tolerance: more fermentation without collapsing the dough. Dairy products also help tenderize dough, calcium helps increase the fermentation rate.

The dried milk, regular milk, Khoya have lactose, a form of sugar that will help with fermentation rate. Dahi yogurt and butter milk have lactic acid,  change the pH factor and again helps with fermentation.

Pizzerias may add dry milk up to 6% of flour weight, 1 to 2% is typical.

When adding dry milk, increase the amount of water by 75% of the dry milk weight. If it is a form of Khoya, it will depend on the amount of Khoya reduction. For Chikna Khoya, increase the amount of water by 66% of the weight of Chikna Khoya.

Flavoring Enhancers

Garlic and Onion: Makes dough slacker and reduce rate of fermentation. Use higher protein flour, and more yeast.

Herbs and spices: For Pizza, basil, oregano, marjoram may be added. For Naan, cumin and fennel may be use. For curry pizza crust, broken cumin seeds may be used. Generally, these herbs if used in moderation do not effect the fermentation rate. You may be able to add up to 1 Tablespoon of dry herbs to 2 pounds of flour for flavoring.