For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment.
I like thin pizza crust, but when I've made it myself it was hard and stiff - not very pleasant to eat.
I know that making a dough isn't an easy task, but I would like to hear your tips. What should pay attention to avoid hard and stiff crust?
I've heard about putting a pot with water into the oven to increase moisture. How about existence of oil in dough, does it change anything? How about flour type?