Both bread and pizza dough require appropriate levels of elasticity to achieve their distinct textures. In bread baking, elasticity arises from kneading, creating a gluten network that traps carbon dioxide for proper rising and a light crumb structure. Conversely, pizza dough relies on elasticity to stretch and shape into the desired thin, chewy crust. This elasticity permits even distribution of dough while enabling the edges to puff up during baking. Mastery of dough elasticity involves understanding dough behavior, precise techniques, and ingredient adjustments to achieve the desired outcome for both bread and pizza creations.

The well-respected Italian Tipo 00 pizza flour producer Antimo Caputo uses sophisticated equipment to test the elasticity of their incoming grains before grinding and mixing it.