It can be confusing knowing how long to mix or knead your pizza dough. Anyone familar with bread probably knows the ‘windowpane test’ where you break off some dough and see if you can stretch it out thin and see through it. I’ve found that using that test for pizza dough often means the dough has been over kneaded. You get a pizza skin that is difficult to stretch out as the gluten is too strong, and you get a crust that has a tighter crumb – more like bread. In my experience, it is better to knead slightly less that this point. You want the ingredients to have mixed together thoroughly, but you don’t want the dough ball to be completely smooth and stretchy. Aim for 2-3 minutes of kneading rather than 5-8.