Thank you for the responses. Based on the "test" suggested in the above thread, it seems that by the time you get to do the test (after it has been cooled for 24 hours), it may be too late to correct it? Or is the whole purpose to learn, and refine the technique on the _next_ batch?
Jeff, I was blown away when I first encountered your page via a post from sliceny.com a few months ago, want to say that I am very inspired, I share your extreme passion and dedication for pizza! (Though I'm just getting started now when it comes to making it, versus eating it!) I just carefully re-read your section on mixing the dough. I did get much better results right away when I started doing a rest period like you suggested (I have only been making pizza for 3 days total!). But I must have missed the window-pane piece until just now. When you suggest trying to wait 20 minutes after mixing, is it too late at this point to fix it? or could one just then mix for a few more minutes (if it fails the test) and then wait, and try again? Again, is the purpose to learn what to do better _next_ time or, is there an opportunity to repair the current batch ? I am assuming based on your page that it is the former, but maybe I have some wishful thinking going on..
I would apologize for the "newbie" nature of this question, but, this is the newbie forum
Thank you for your time and responses guys, I have seen both of your posts in many other topics on here so I know I am getting quality responses!