In numerous pizza videos on the subject of biga, the ‘perfect’ window pane test impresses those new to making pizza dough. “Only by passing the window test right at the end of your kneading process will your Biga pizza dough turn out perfectly,” is often the message from many influencers. Of course, dough looks impressive when it can be stretched so beautifully and elastically right at the end of the kneading phase. But this doesn’t apply to every type of dough, and certainly not to Biga. And so the keen amateur pizza chef kneads their biga dough with high-gluten pizza flour (protein content over 13 %) until, when the dough is brought together,…