Hey Everyone,
I've made this recipe several times over the years, and it's always turned it pretty good (link to recipe: https://www.seriouseats.com/basic-new-york-style-pizza-dough)
However, there is a part in the instructions that never seems to work for me:
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test.
my dough has never passed the windowpane test at this point. I've tried different yeast (I'm mostly using SAF instant yeast, as recommended). I've let it roll around the blades of the food processor for longer. But the dough has always just torn when I try to stretch it.
is this instruction just very optimistic (knead once or twice) and instead it needs a lot more kneading than that?
has anyone had similar experience? I'm trying to figure out if I'm doing something wrong.
As I said, in the end the dough always ends up being good, but I'm wondering if I'm missing out on really incredible dough.
Thanks for any input
by tass_man