I've made pizza twice and just made my third last night (the dough is resting in the fridge).
The first time, I didn't do the window pane test - didn't know what it was and *GOD FORBID* used a rolling pin to roll my pizza out! *Haha!*
The second time it all went well, didn't know what autolysing was so I didn't do that... I couldn't window pane successfully after making the dough, but after resting in the fridge for 2 days it window paned - not membrane thin but it stretched quite well.
Last night, I did a 20 minute autolyse and the dough turned out wetter than my previous tries and so my wet kneading seemed pretty successful. I let my dough rest for about 15 minutes but I couldn't window pane.
Is this normal or should I be concerned that it's not window paning at this point? I am guessing it will probably window pane well when I make the pizza this weekend.