Part 2/8:
Next, lukewarm water is introduced, seasoned with salt—a trick to ensure the salt disperses evenly. As this mixture begins to bubble, a dough hook is attached to the mixer. At a slow speed, the flour is gradually incorporated into the water, creating a cohesive and soft dough.
One of the secrets to achieving that delightful chewy crust is using bread flour, which has a higher protein content. This leads to a satisfying chewiness once baked. The dough is then allowed to rise in a light metal Detroit-style pizza pan, coated in olive oil for an even bake.