The Windowpane Test for Pizza Dough: How and When to Use It

The windowpane test is a simple method to assess the level of gluten development in the dough. To perform the test, take a small piece of dough and gently stretch it between your fingers to form a thin, translucent sheet, resembling a window.

The extent to which the dough stretches without tearing and becomes transparent indicates the degree of gluten development. The more transparent and stretchable the dough, the more developed the gluten (see picture below).

When referring to ‘passing’ the windowpane test, it typically means achieving a transparent window, signaling that full gluten development has been reached.

It’s important to note that the windowpane test is not relevant for long-fermented pizza dough (or any long-fermented leavened dough). When fermenting dough for over 8 hours at room temperature or more than 18 hours in the fridge, achieving full gluten development at the end of kneading is not necessary. This is because gluten continues to develop biochemically during fermentation.

Conversely, for short fermentations, such as ’emergency dough’ or dough fermented for only a few hours at room temperature, achieving full gluten development by the end of kneading is crucial. The limited fermentation time doesn’t allow for significant biochemical gluten development, so it becomes necessary to develop the gluten primarily through kneading and/or folding.