How to get rid of pizza dough bubbles?

Big bubbles in the pizza crust can be a problem. They can cause the pizza to look messy and uneven, and they can also cause the pizza to crack when cut. In this article, we will examine the causes of large bubbles in pizza crust and how to prevent them.

How to prevent large bubbles in the pizza crust?

Pizza cheese bubbles are created due to the presence of carbon dioxide gas in the cheese. This gas is created as a result of the fermentation process in the milk, and during the melting of the cheese, it reaches its surface and causes bubbles.

The size and number of pizza cheese bubbles depends on many factors, including the type of cheese, oven temperature, baking time, and how the cheese is spread over the dough.

Big bubbles, big trouble

Big bubbles in the pizza crust can have many reasons. Some common reasons include:

• The dough is not proven enough. Pizza dough must be proofed enough before baking to allow the gases from fermentation to escape. If the dough is not proofed enough, gases can get trapped in the dough and cause large bubbles.

• The dough is kneaded too much. Over-kneading the dough can cause the dough to become stiff and the gases from fermentation cannot escape easily. This can lead to large bubbles in the pizza crust.

• The dough is too wet. A dough that is too wet can cause the dough to puff up too much when baked. This can lead to large bubbles in the pizza crust.

1. Proof your dough

One of the most important ways to prevent large bubbles from forming in the pizza crust is to proof the dough adequately. Proofing the dough means giving the dough time to release the gases from fermentation.

To proof the dough, place it in a warm, moist place. The ideal temperature for dough proofing is between 20 and 25 degrees Celsius. The dough should be proofed for 2 to 3 hours.

If you over-proof the dough, the texture may become soft and sticky. In this case, put the dough in the refrigerator for a short time to cool down.

2. Control your temper

Another way to prevent large bubbles from forming in the pizza crust is to over-knead the dough. Over-kneading the dough can cause the dough to become stiff and the gases from fermentation cannot escape easily.

To avoid over-kneading the dough, avoid kneading the dough for more than 10 minutes. Stop kneading when the dough is sufficiently combined.

3. Glue your dough

Sticking the dough to the dough helps the gases from fermentation to escape easily. Place the dough in the refrigerator for 10 minutes to firm it up.

The three “T’s”: type, temperature, time

In addition to the points mentioned above, other factors can also cause large bubbles in the pizza crust. These factors include:

• Type of flour: Using high gluten flour can cause the dough to rise too much when baking.
• Temperature: Baking the dough at too high a temperature can cause the dough to rise too much.
• Time: Baking the dough for too long can cause the dough to rise too much.

To avoid large bubbles in the pizza crust, you should pay attention to these factors.

Conclusion

By following the tips mentioned in this article, you can avoid large bubbles in the pizza crust. This will help you make pizzas with a smooth and uniform crust.