How To Prevent Bubbles And Burns
No one likes to take the first, highly-anticipated bite of pizza only to chomp into a burnt, bubbly crust. Thankfully, there are some easy processes and practices that can help save your pizza from bubbling and burning.
No more bubbles
Bubbling is a natural part of the crust making process. So, small bubbles are natural, and they are not really anything to worry about. However, large bubbles can be unsightly, and are easy to get rid of by following these steps:
Dough proofing: Making your own dough? Make sure when you’re done making dough balls you coat them with oil in order to stop the dough from drying out.
Don’t Rush: Rushing cold dough balls from the cooler right into the oven is just asking dough to bubble. The best practice is to let the dough warm up to room temperature before you prepare them for the oven.
Control bubbling: If you are unable to get dough that does not bubble, you can try using a dough docker roller to better scale your dough. However, this will not prevent bubbling, only limit it.
Prevent Getting Burnt
There is a difference between pizza crust that is elegantly charred by a woodfire oven and pizza crust that is simply burnt. Here are some ways to prevent burning:
Type, Temp, and Timing: Whichever type of oven you are using to cook your pizza will impact what temperature you should cook it at, and for how long. So make sure you are following the best method for your tools.
Keep sugar in mind: If your dough has a lot of sugar in it, the quicker baking time needed, but the easier your dough will burn. Being aware of your doughs sugar content can help you time things perfectly.