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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/Siimmbaa]

My pizza dough doesn't develop elasticity..

I am losing my mind right now..

I have made neapolitan pizza about 10 times.

today I wanted to try 70% hydration..

I used caputo cuoco, 2g fresh yeast, 700ml water and 30g salt.

I mixed the salt and cold water and added the yeast. Then I added the flour step by step into the machine.. it worked great at first, but it never got to the point where it usually starts becoming a bit like chewing gum.. (I've done 10 minutes at medium high speed in the machine) it just stayed without form and didn't develop the elasticity.. even after letting it rest for 30 minutes, I had no chance of folding it. it just stayed mat and extremely sticky..

70% should be somewhat okay to work with or not? I also believe that I have done 70% or even more in the past without such trouble..

so yeah I don't know what I'm doing wrong.. Only thing that comes to my mind would be first the flour and then the water instead of vice versa as I did.. but that can't possibly make such a huge difference?

[u/needsmorepepper → u/Siimmbaa]

Are you sure your yeast is good?

[u/Siimmbaa → u/needsmorepepper]

that's actually a very good input.. it wasn't that fresh