Why your PIZZA DOUGH is too ELASTIC … or too WEAK

In this video, I show three doughs: • One too tenacious • One too extensible • One properly balanced Similar flour and hydration. Different elastic balance. You’ll see how imbalance between tenacity and extensibility affects: • Dough ball shape • Stretching behavior • Final diameter • Crust development • Crumb structure Most dough problems are not recipe problems. They are elasticity problems. If you want a structured way to understand how kneading, fermentation, and temperature shift this balance, I’ve summarized the framework in a short ebook: 👉 https://www.theneapolitaninthealps.co... Consistency doesn’t come from copying numbers. It comes from controlling how gluten evolves. CHAPTERS: 00:36 Gluten Elasticity 01:58 Dough 1 — Too Tenacious 04:19 Dough 2 — Too Extensible 06:23 Balanced Dough 07:54 Final Takeaway ABOUT THIS CHANNEL : I’m Sergio, a professional pizza trainer from Italy based in France. On this channel, I focus on dough behavior, gluten elasticity, and structured control — for both home enthusiasts and professionals. ===== CONTACT ===== Email: [email protected] Website : https://www.theneapolitaninthealps.com/