This seems like a great place full of helpful people! I hope one day I can learn enough to help others.
I have been making pizza for a few years but my dough is never, never chewy and full of air like pizza shops. In truth, I have never achieved the "window pane" no matter how much I kneaded, mixed, etc. and I am not sure what I am doing wrong.
Today, I tried the recipe on this website http://www.pizzamaking.com/newyorkstyle.php
My first thought was the dough was super hard, so hard it was impossible to mix or knead. I have a kitchenaid with a dough hook. So I added another ounce of water and it softened up a little, but the dough was still like a ball rolling around the mixing bowl and not really getting kneaded.
I finally pulled it out and put it in the fridge, but I took a photo of the dough first. It tears easily, it does not stretch and I cannot see a window pane.
I am using generic "bread flour" and I added a tablespoon of wheat gluten. Besides that I followed the linked recipe exactly.
I hope you guys have some tips for me, I will appreciate them!