Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine.
Heat water in microwavable safe bowl for 30 seconds. Temperature should be between 85F and 95F. Add yeast to water and let sit for 5 minutes. We're not looking for a full activation, just a bit of a jumpstart.
Slowly add water/yeast mixture to the stand mixer, mixing on low until it forms a smooth consistency, about 10 minutes. Note: dough will be very wet and sticky, and the bottom will stick to the bowl. You may need to scrape the bottom up with a spatula.
Turn mixer off. Scrape the dough out onto the counter. With wet or lightly oiled hands to reduce sticking, continue kneading for 3 minutes to build the gluten. Flip the mixer bowl over top of the dough to keep it moist, and let it rest for 30 minutes.
Grease your 6x6 pans with a stick of butter or olive oil.
After 30 minutes, divide the dough into 4 equal 145-150g balls. Knead them back into a ball and place them into the greased pans. Cover, and let rest for an hour at room temperature.