Kneading your dough builds up the gluten, releasing proteins in the flour to create a strong, stretchy structure.
If you’re doing it by hand, turn your dough out onto a lightly floured surface. Using the heel of your hand, begin to press and roll the dough out across the surface. Then gather up the dough and start again, repeating the process until the dough feels smooth and stretchy and holds its shape without sagging. Be careful not to handle your dough for too long- around 5 minutes of kneading should do it. Any longer and you will risk overworking your dough, leaving it crumbly and tough.
Your Kenwood stand mixer can also be used to knead your pizza dough, leaving your hands free to get on with something else while it does all the hard work. All our stand mixers
come with a dough tool as standard, which is specially designed to mimic the act of kneading by hand and handle heavy loads. The Cooking Chef XL
even has a dough kneading preset function. Simply add your ingredients to the mixing bowl and let your machine take care of the rest.
To check whether your dough is kneaded enough press your finger into it- the dough should spring back quickly. Or you can try the windowpane test. Break off a small bit of dough and gently pinch and stretch it between your fingers. If it stretches thinly enough so you can almost see through it without breaking it’s ready to be rolled out.