If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza dough, and then be rolled out into long size?
And another question, if I did the same dough recipe, the first one is kneaded for 2 minutes, and the other for 10 minutes and then baked, what would be the texture difference between both breads ?