Originally Posted by Greg Kuepfer
Does anyone have a solution to my ever increasing over bubbly pizza dough problem?
I work at an incredibly high volume pizzeria where of course the dough needs to be consistent and beautiful everytime. Occasionally this happens for me however all of a sudden - and usually on the weekend when it is the busiest - the dough will puff up like crazy and my pizzaoli has to spend time popping bubbles while the orders pile up. My sous and I have tried almost everything that we can think of. Any professional opinions are greatly appreciated.
I'm not a professional chef, but I make a ton of pizza, and used to service appliances, so I hope nobody jumps on me for posting here.
I've never seen a really good pizza that didn't have a few bubbles, and popping them is a normal part of baking.
On the other hand, you mentioned that you started having problems when you got your new oven. Some ovens have a very wide temerature spread between where the heater comes on and then turns off (this is actually a thermostat defect). Others have an insufficient recovery rate, which is caused by having too small a heater, or a damaged heater or running the wrong heater for the electrical service in your building (for example a 240 volt heater on a 208 or 120 volt circuit) or burned/damaged wiring inside the oven.
This means that opening and closing the door too often or loading the oven up with pizza will cool the oven down enough that you're not cooking anywhere near where you think you are. You might want to see if you can borrow a good high temp thermometer see what's actually going on in there while it's in use. I'm guessing you'll find it's nowhere near as hot as it's supposed to be.
And for no special reason except that you guys talking about bubbly pizza has made me hungry, here's one of mine 8-)