How to test pizza dough

[@comiturhan]

I see, no wonder today my dough tore easily because I didn't knead longer than my previous dough. Thanks for the knowledge, buddy!

[@KidwiththeController]

These are high quality videos. Will be trying your dough recipe soon. Nice job!

[@pieterstadler3485]

thanks a lot :D

[@v12shane]

Great video. Straight to the point and easy to follow

[@cenk6747]

Thank you that you give information about pizza.Your chanel give easily basic info that dont do your mind mix.How another pizza masters?we want bigger new videos.

[@dusanmihajlovic4936]

great work man,i appreciate these kind of tutorials!thank you! can i ask a question? did you did checks right after kneading or after dough rises?

[@pieterstadler3485]

thank Dusan! i kneaded than let the dough relax for 10 min then I dit this test

[@sroneilluk]

How long should I knead in a mixer with dough hook and at low or high speed? I’ve been doing 10 mins at low as concerned about over working, or should I just keep kneading until it passes the window pane test? Thanks

[@StickmanAirsoftPH]

I find that kneading it at medium speed for 5-7 min is fine. But you still need to knead it by hand afterwards to pass the window pane test, in my experience, especially if you're making smaller batches since the dough hook can only knead so much with a small dough.

[@seppeqespecho4260]

@@StickmanAirsoftPH so that means, I have to conduct the window pane before letting the dough rest? immediately after kneading?

[@StickmanAirsoftPH]

@@seppeqespecho4260 Yes. You do it to test if you have kneaded the dough enough to form enough gluten, so it should be before resting.

[@mitchdomaas304]

i typically cold prove. do i test before the fridge. i dont think so? would i test after since there will be a lot going on in the fridge?

[@ganakil]

I've problem to understand when dough gluten net is not formed, is ok or is broken. I''ve a kenwood with J hook and the dough never made a gluten net. Before whith cheap kneading machine with spiral hook I never worry about that. Now my pizzas look always made with low gluter flour. How much you need to knead? after 2 minutes is sticky and no gluten net, after 5 minutes the same. After 10 minutes happened something different, the doug look to have some resistance but broken easily after a stetch. After 12 minutes the doug turn to grainy and sticky... maybe is gluten net is broken?

[@2manyeggshells]

Anomaly brought me to a channel i will definitely enjoy

[@pieterstadler3485]

great :D enjoy

[@kikocacala7466]

How??

[@mrsvoice7292]

I sometimes pass the windowpane test,but the surface of my dough is crinkly and not smooth yet sk its hard to find out is kneading done or not! Which sign is more important?🤔

[@hmoadhajali]

Making a pizza this weekend for sure. Thanks man.

[@matthewjamesduffy]

Great video, awesome explanation!

[@padge1]

I can never get my dough to pass the window pane test. Even after kneeding for an extremely long time. Im afraid im overworking it then. Any advice?

[@jonisilvennoinen8559]

I've the same problem

[@OldSubwayRat]

You're amazing! The people need more vidoes haha

[@ameliabuns4058]

I've been keading for 15 minutes and i still don't pass this test

[@ameliabuns4058]

@@aurustius what's 00 flourm I just random bread flour honestly

[@ameliabuns4058]

@@aurustius i live in iraen so I can't buy from amazon or any normal stores. I doubt i can find that stuff here, IN here i have a hard time making the seller realize the difference betwen bread and all purpose flour. but i can try. will using that fix my issue?

[@toeey14]

I have the same problem most times. I knead in my stand mixer for ten mins and it still wont pass this test. Then after hand kneading another 7 mins, same issue. Using bread flour 12.7% protein content

[@kcersk]

@@ameliabuns4058 Relatable. In my country there is no all purpose, bread or cake flours. There is wheat which is fine white, rye and spelt which is rough and full grain. And maybe some random ones. Always confused when I research in English.

[@gogulurh1382]

If you aren’t kneading by a Rubaud method you are destroying gluten networks.

[@pirokilic8100]

Erstensmal super Video, sehr gut und professionel :) Ich habe eine Frage und zwar, ich habe alles so gemacht wie du zeigst nur mit einer professionelen Teigneter einer Pizzeria. nach 15-20 min ist der Teig aber sehr klebrig und nicht fest/hart sondern eher wie ein "Sand" flutschig. Ich habe es ruhen gelassen für 20 min und weitergenetet für 10 minuten. Den Test habe ich auch nicht bestanden. Die Frage jetzt, Kann ich den Teig auch viel mehr länger als 10-20 Minuten kneten? Würde das schaden? Soll ich den Fenstertest jeweils immer nach kneten 10 minuten warten machen?

[@Evox402]

Hey, I really like this video series :) But I have a problem: I tried your pizza calculater and made 2 attempts to make 2 pizzas. For each attempt I used typ 405 flour. But even after 30min of kneading my dough was not able to pass the window test (not enough love?). Can you guys give me some advice on how to adjust the dough so it will eventually pass the window test? Should I add more water and knead for another 10min? Thanks :)

[@Edgard422]

Yes, if it's still fragile it may need a little more water. Or it may be a bad quality flour, you have to test for both.

[@ernestovelareyna6027]

Dear Stadler why would my pizza came out dough raw even though it came out thin and elastic and put over a round pizza pan at 450 degrees, after 10 minutes or so the dough wasn't crispy and well cooked. Then I left it more time but cheese started to burn instead of having a natural melt cheese. I used for dough semolina, 10 10 pizza flour, yeast, sugar, salt and warm water. left overnight in the refrigerator and then more than 2 hrs at room temperature before preparing pizza. Thank you for your comments I really looking forward to your support since I have done it his way twice with the same results. I do not know if a pizza stone would help to make the bread crispy

[@marvinisrael1671]

Use a stone. Put the pizza on a peel that has some semolina sprinkled on it so it won't stick. Place the pizza directly on the stone. Bake it for a while without any topping. Take it out, put on the topping, then bake it some more.

[@Nightjar726]

I’m assuming you do the test after letting the dough rest since the gluten is very tight after kneading?

[@samuelkysel811]

How does he only have 1 000 subs Btw ur awesome.

[@pieterstadler3485]

thanks Samuel !!!

[@stephentaylor1256]

This is a great tip!

[@carrollfamily7019]

Do you perform this test immediately after kneeding, or after rising for 2 hours?

[@AshtonMason]

While kneeding, I believe. It's how you can know to stop kneeding.

[@AshtonMason]

I see in another thread Pieter says the same, but that he lets the dough relax for 10 minutes before doing the test. That's something I wasn't sure on, but makes sense.

[@chrispatriot]

To all those haters who bird dropped one single video of yours talking about how your pizza dough looked like rubber, if only they would've had a "sincere earnest" in "learning how", they would've followed through your ongoing videos and discovered why your pizza dough supersedes 95% of the other tutorial videos on KZbin. Well done, and my home pizzas thank you in advance for the great passing on of your experience and techniques.

[@trendsinarabic1816]

I kept kneading the dough for 20 minutes and the test always fail and tears , and it’s not smooth enough as in your tutorial.Where is the problem ? Knowing that i used 60% water not 65 due to the type of my flour

[@pieterstadler3485]

you are probebly using a flour whit a low gluten content try using tipo 00 pizza flour

[@Peringa55]

Pieter Städler is tipo 0000 worse or better?

[@MrEverson7]

Cheers !!

[@joachims.119]

At what stage in the whole process would a do this test? And up until what point can I still knead the dough to prevent it from tearing?

[@pieterstadler3485]

Hi Joachime you do it after you kneaded the dough to see if its ready for its proofing periode

[@ing.millionen5851]

Thanks and More videos please.

[@pieterstadler3485]

yes yes yes working on it ;)

[@Handle17890]

Love it!

[@lela8405]

Thaaank you bro

[@boncoon]

much love!

[@ForlaniJules]

Is it possible to freeze the dough balls?

[@pieterstadler3485]

when you freeze your dough you won't get a nice rise wile baking so i won't recommend it

[@mydigitalditch]

Completely possible. Pizza Nova freezes their dough balls and ships it out to stores.

[@tamirazogui7222]

2020: 1,000,000 subs no kidding

[@tamirazogui7222]

That's very high quality videos

[@pieterstadler3485]

that would be awesome :D

[@Alex-wy7il]

No ist 23000 😂

[@TheLazyGuyWay]

2020 43k subs

[@bentice5911]

My pizza is always not able to pass, even after 15-20 minutes of kneading. How come?

[@michielvanroon3015]

same problem here

[@raulquiroz7492]

I'm no expert, but it seems like a gluten development problem. I use a little bread flour in my pizza dough, because I feel it gives it more strength and doesn't tear as easily.

[@Prime1740]

subbed, youre awesome

[@pieterstadler3485]

thank patrick more videos are coming :)

[@maurojimenez5530]

Te pasaste wn! Aguante y gracias por los consejos

[@toxels]

Deze jongen heeft een Nederlands accentje

[@pieterstadler3485]

scherp ;)

[@LunaVioletta7]

Is this done *before* rising? Please help :)

[@vinnycall]

yes