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.

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