Serious Eats: Talk

Help! Gluten in my pizza dough isn't developing.

I made my old standby pizza dough last night and am having an issue with the gluten. I kneaded it more than usually do, and it still doesn't seem like gluten is developing. It is the right consistency as far as water content goes and I used bread flour, but it has no stretch. What is the issue and can it be salvaged?

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