Why my Pizza Dough is always too moist?

[ferrous]

Whenever I bake my pizza, my dough gets moist. It gets too moist and breaks when I take it out from the pan to serve. Please find below the recipe of my pizza and make necessary corrections if needed. Thanks!

Pizza Base:-
1/2 kg all purpose flour
1 tsp salt
1 tbsp ginger garlic paste
2 tbsp chilli sauce
2 tbsp oil
1 tsp dry milk
1 egg
2 tbsp yeast
1 tsp red chilli powder
1/2 cup chadder cheese
1/2 tsp mustard paste

I Prepare dough and keep it for 2 hours in warm place in winter and 1 hour in summer.

Garlic Sauce:-
1 cup ketchup
1/2 tsp namak
1/2 tsp mustard powder
1/4 tsp thyme
1/4 tsp oregano
1 tsp ginger garlic
3 tbsp chilli sauce
1/2 tbsp red chilli powder
1/2 tsp white pepper
2 tbsp oil

Topping:-
1 cup green pepper
1 cup tomatoes
1 cup mozilla
1 cup mashrooms
1 cup onion
1 cup olives
1 cup chadder

[Giggliato]

That's an interesting dough recipe, no water eh? I suspect your wet crust is due to all those vegetables you put on the pizza. Veggie pizzas are a real pain.

[ferrous]

Yes, I do prepare my pizza dough with around 2 cups of water when I take 4 cups of all purpose flour.

[TXCraig1]

Yes, I do prepare my pizza dough with around 2 cups of water when I take 4 cups of all purpose flour.

I think that's like 93 or 94% hydrated (weight of water divided by the weight of flour). That is going to be really wet.

Try 1 1/3 c water w/ 4 c flour.

Measuring by weight makes baking much easier.

[TXCraig1]

You might go a little higher that 1 1/3 cup water if you like your dough on the softer side. Without the ginger garlic paste, chilli sauce, and egg in the dough, maybe as much as 1 1/2 c water.