Thank you for this recipe. Having moved to the Southeast from the Chicago area, I’ve had to rely on sites like this to learn how to make real thin crust pizza.
A well in the dough? Are you making pasta? Chi town pizzerias just put everything into the mixer and turn it on. The well is only needed if you don't have instant or active yeast that must first be hydrated/activated.
Let the dough proof/rise for at least 2 hours room temperature in a loose bag lightly tight or in a container with a lid. You can freeze dough upto 3 months until needed. Let sit in room temperature for thawing. If the dough begins to show dark colors in some areas of the dough that is left in freezer in the 3 month period, throw it out.
Pink salt, grey salt, black salt and every other mineral-rich salt from around the world will not have any effect on the flavor of the dough. Claiming it will is complete hyperbole. There is no way you would be able to taste the difference with 20g of salt (whichever type you use) in this dough. Those salts are used to finish dishes by creating both textural and visual interest in a dish. You could use them with no change in taste, but the real reason not to is cost and a basic waste of their intended purpose(s). To eliminate the spotting because of the salt not being dissolved you should add it to the water and dissolve it. Yes, I understand that you are trying to not suppress the yeast but with so much yeast in relation to flour, it will make very little if any difference. Yeast in this case is mostly for flavor which you will not lose. Chicago tavern-style pizza is docked and basically flat (cracker thin), so talking about yeast imparting gas also makes no sense other than in the rise and at 15 minutes it's basically nothing. Furthermore, dissolving the sugar in the water and adding the yeast, just prior to adding them to the flour makes far more sense and will have no effect on the dough either. Efficiency is what separates professionals from home cooks. Though you do say it's for home cooks, you might consider illustrating these differences in future videos.
