Part 3/7:
Once combined, the dough should not be perfect. It will rest for about 10 minutes before being kneaded again. After coverage, the dough sets aside to rise, while the next step involves preparing the mozzarella cheese. Notably, high-quality mozzarella is stored in water, which must be carefully removed to prevent sogginess while baking. Squeezing excess water from the mozzarella is critical to avoid making a mess in the oven, which could ruin the pizza.