To make a good dough you need flour, eggs, yeast, water, oil and salt. The pasta begins to obtain a slight elasticity when we add the eggs to the flour, since the proteins in the flour hydrate and the mixture becomes more compact.
However, the flexible and malleable texture is achieved at the time of kneading . When the hands intervene, the mechanical energy that is communicated results in a compact and elastic mass. Thus, the more time is spent kneading, the firmer and more flexible the dough becomes and, at the same time, the more resistant. That's why true pizza masters are, in fact, true experts with their hands.
