This but unironically

a lot of fermented multiday crusts call for it to pass the windowpane test before you know it's kneaded enough. it's nonsense, the windowpane test has no bearing on how good a pizza dough is, and in fact you'll likely overwork and add too much flour to a lot of the high hydration doughs if you insist on fiddling with it until it passes

i like kenji's https://www.seriouseats.com/basic-new-york-style-pizza-dough, i do it in a mixer w a dough hook instead of a food processor cus if you look at the reviews everyone's food processors are getting BTFO

>It should pass the windowpane test.

proof that even good chefs are r-slurred about kitchen folklore cus it's 100% not necessary and in fact it's gonna be a wet slop depending on ur humidity, but it's fine. let it rest for 20 minutes between the ingredients coming together and you doing any kneading and it'll be a lot easier to work with too. idk if it's gluten forming over the rest period or what, but it's v good dough. after 72 hours mine is so fun to work with and definitely windowpanes