When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie.
Are there any secrets to preventing this? Does the key lie in the dough recipe, the distribution of toppings, or something else? Or is there no real secret, other than watching and popping the bubbles when they form?
Best Answer
From Encyclopizza
In addition, you want to make sure you properly knead your dough. Some people poke tiny holes in the dough to prevent overly large bubbles. As a final resort you could observe your pizza in the oven and poke bubbles as they form.