The second iteration introduced a matching clay lid, transforming the vessel into a "Dutch oven" that trapped steam to ensure a better dough rise, an even bake, and a thin, crispy crust. A functional rim was added to the lid for pouring water to generate additional steam during baking. Extensive testing revealed that firing the clay at 1100 °C achieved the perfect balance between material strength and ideal water permeability. Despite these functional successes, the complex two-stage 3D printing process required to produce the water rim proved too slow and inefficient for broader production.