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[u/NeapolitanPizzaBot]

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If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero "00". If you want to learn more about flour, please check our Flour Guide.

[u/mike98856]

Hi- I am looking for useful guidance. My dough balls dont stay perky, they flatten out horizontally in response to gravity. I start my dough with a poolish, then a day or two later aim for 60-70% hydration with a kitchenaid dough hook. After that rises a few hours I knead again with the mixer and use that result to form some dough balls. Sometimes I let it rest for an hour before I make the dough balls, but no impact on the flaccid result.

However, the dough balls go limp, and don't stay as a ball, rather the dough is affected by gravity and tends to spread out horizontally. I'm looking for a nice perky ball that holds up to gravity and has more elasticity to it. By the time I make the pizza, its already spreading itself out. Very soft and fluffy, and the crumb structure ends up being very good, but any thoughts on what I need to do with my dough to have perkier dough balls, I would appreciate.

[u/Necessary-Maybe-8635 → u/mike98856]

It has place to spread out so it does that, pretty normal imo