Why your pizza crust has no VOLUME and LIGHTNESS

Same dough. Same oven. But one pizza has a dense and not light crust, and the other is fully developed. In this video, I show you why crust volume is not created by stretching or oven temperature, but by how your gluten evolves before baking. Using two real doughs made with the same recipe, you’ll see: – why stretching doesn’t fix a flat crust – why oven temperature is not the real cause – what actually allows the dough to expand and hold volume – how fermentation changes the final result Because if the structure is not right before the oven, nothing you do later will fix it. If you want to understand how to read your dough and get consistent results, not just follow recipes, I explain the full framework step by step in the ebook: 👉 https://www.theneapolitaninthealps.com/ebook-… About me I’m Sergio, creator of The Neapolitan in the Alps. I focus on one thing: helping pizza makers understand how gluten elasticity evolves, so they can get consistent results — beyond just followin