Hey, pizza lovers.
I'm still new to making pizza and have only made around 13 so far. I have a question that I hope you guys can help me with!
1) Whenever I make pizza, there are air bubbles all over and the middle of the pizza rises a lot during the 1 min par-bake that I do. The crust, however, does not rise that much-- or if it does, not consistently. How do I get a bigger, more airy crumb for my crust?
Should I skip the par-bake? Stretch the pizza dough differently? I stretch pizza dough by building a rim with my fingers and sort of stretching it with the palms of my hands, then I slap it a bit.