To make pizzas, you need super-soft and stretchy dough. To get these results, you’ll need gluten, which usually develops after about 20 minutes of kneading. To test whether there’s enough gluten in your dough, you can use the windowpane test.
Simply cut off a bit of dough and cover your hands with a little oil to prevent the dough from sticking. Now, gently spread your fingers and thumbs, stretching the dough into a thin, translucent membrane.
If you can stretch the dough without tearing it, congratulations! The gluten is well-developed and your dough is ready to rise.
If the dough tears before you can see through it, it’ll need a bit of extra love. Knead your dough for another 5 to 10 minutes and test it again.