As you may have noted from your forum searches, there are some professionals, such as Tom Lehmann and Evelyne Slomon, who draw a distinction between the use of the windowpane (or gluten window) test for dough that is to be used to make bread dough as opposed to pizza dough (just as Bill/SFNM noted). Both Tom and Evelyne advocate not using the windowpane or gluten window test for dough at the dough preparation stage, but rather at the point where the dough is to be shaped and formed into a skin on the bench.
For a long time, I used the windowpane test at the dough formation stage. I gave it up, but even then somewhat begrudgingly, after having an email exchange with Tom Lehmann in which he advised me as follows:
Forget about the "window" test. That is appropriate for making breads, but not pizza dough. For pizza dough you just want to mix the dough long enough to get a smooth appearance to the dough, no longer. If you want, you can take a piece of the dough just before you shape and dress it and stretch it out in your fingers and you will be amazed at how thin you can stretch the dough. This is due to biochemical gluten development. This is what allowed bakers to make breads and pizzas way before Mr. Hobart created his first patentable invention.
If you click on the icon next to the search box on any page of the forum and use keywords like "windowpane test" or "gluten window test" (without quotes) in the advanced search box, you will find more information on this subject than you will care to read.