Liquid

Water is necessary to develop some gluten in the flour and to give structure and flakiness to the dough. If too much water is used, the crust will become tough because of too much gluten development. If not enough water is used, the crust will fall apart because of inadequate gluten structure.

Milk makes a richer dough that browns more quickly. However, the crust is less crisp, and the production cost is higher. If dry milk is used, it should be dissolved in the water to ensure even distribution in the dough.