I had some early success with Kenji's NY Style Pizza dough recipe, but I have since been unable to replicate that success. I've been using the food processor, and have followed the instructions to the letter, but I can no longer get the dough to pass the window pain test. So, I keep processing it (for minutes) hoping to get there, but it never does. And by that point, I've probably heated the dough beyond repair (is that possible?). Anyway, the end product is nothing like it was the first time I used this recipe (or the Cooks illustrated food processor recipe...I can't remember which was successful).
Anyway, does anyone have any thoughts on what could be causing this issue? Should I let it rest after processing to see if gluten will develop on its own? Any insight would be helpful...thanks!