Bubble pizza dough recipe request

[dicepackage]

I have someone who has specifically asked for a "bubble lovers" pizza.  I have made pizzas that have had a bubbling crust unintentionally but I have never tried to intentionally make one.  Does anyone know of a recipe for a bubbly crust?

[widespreadpizza]

Dice,  just use your normal well fermented dough cold and do not dock it.  Use high heat.  Should work out fine.  If all elese fails parbake untopped...  -marc

[chickenparm]

I get them all the time...I have no tricks or secrets,they just happen more so,when I open the dough,shape to size and don't pop any bubbles that are already inside the dough from fermenting.If you slowly push the bubbles into the rim,you get even more.

Here are a few pics of a pie with alot of bubbles.I show the pizza before its cooked,during,and after.This is an 18 inch pizza,cooked on a screen on top of a 15 inch stone.

[dicepackage]

That looks like what I am going for.  What recipe did you use for this one?

[Jackie Tran]

Nice Bill.  What a great example.

Chau

[chickenparm]

Thanks chau! It was really good too.Soft,sort of airy,a tiny bit chewy,not leathery at all.I really liked that pie.
 

Dice,

I will post the recipe in a bit.I made quite a few,but I want to make sure I give you the exact one from the photos.

[chickenparm]

I used Bouncer High Gluten Flour.

17 inch dough recipe.(I stretch them to 18 sometimes..If I had a bigger oven I would go 19/or 20!)

Flour (100%):    376.09 g  |  13.27 oz | 0.83 lbs
Water (65%):    244.46 g  |  8.62 oz | 0.54 lbs
IDY (0.10%):    0.38 g | 0.01 oz | 0 lbs | 0.12 tsp | 0.04 tbsp
Salt (2.0%):    7.52 g | 0.27 oz | 0.02 lbs | 1.35 tsp | 0.45 tbsp
Oil (2.0%):    7.52 g | 0.27 oz | 0.02 lbs | 1.67 tsp | 0.56 tbsp
Sugar (2.0%):    7.52 g | 0.27 oz | 0.02 lbs | 1.89 tsp | 0.63 tbsp
Total (171.1%):   643.49 g | 22.7 oz | 1.42 lbs | TF = 0.1

Btw,I measure the flour and water using the digital scale.I get those as close as I can.

The salt,oil,sugar,I round those off to the nearest TBS or TSP.I don't care if I get it spot on. Its too anal for me to nit pick that stuff.For example,If the sugar/salt requires .45 or .56 of a TBS,I just use half a tbs,whichever makes it easier to round off in size.The differences are so minor,I just dont see it as any trouble doing so.

The IDY yeast,I just use a 1/4 tsp. I don't follow the recipe exact anymore,this is based on knowing what my dough does with how much yeast because of the practice I have had so far.I never seem to use more than 1/2 a tsp of yeast anymore.

The dough sat in the fridge for 3 days after mixing.I usually use it before 2 days or it will over ferment or over gas and not be a good dough.This one was still in excellent shape and could probably stayed in the fridge 2 more days.

I am not trying to give out bad advice and tell someone to not follow the recipe exactly,by all means knock yourselves out.Can't go wrong with it.I just share what I am doing these days since I have never seen any differences in rounding off the smaller ingredients to make it simpler to mix.

 

[Pete-zza]

Bill,

If you made ten pizzas using the recipe you posted, would you get the large bubbles every time and, if not, what percent would have the large bubbles?

Peter

[chickenparm]

Bill,

If you made ten pizzas using the recipe you posted, would you get the large bubbles every time and, if not, what percent would have the large bubbles?

Peter

Hiya Peter!

I have no idea.I really would not want to spend the time or energy to find out.I would have no idea if a one day cold rise and a 3 day would yield more explosive bubbles or not.Same with opening the dough and shaping.Would not get the same results every single time.

I did not make the pizza to get bubbles intentionally,it just happens at times.Some alot more than others.

I believe it may have a lot to do with the dough ferment,opening,shaping before cooking.That aside, I gave the recipe for that pizza in the pics since Dice asked for it.I have no way of knowing if he can achieve the same.It would be cool if he could do so.

I decided to go ahead and explain a little more how I make my doughs.For everyone else reading,This is NOT a pizza bubble recipe,its just the recipe I used in the pie I posted about.