Dough Inflation?

[jweaver64]

I made a pizza for lunch today, and though the end result was good, the dough inflated into a ball when I par baked it. I've made 3 pizzas using this recipe so far, and this is the first one that's done it. Can anyone explain to me why this happens?
It tasted great once I deflated it, but I'm just curious what caused it. I docked the dough like I usually do and par baked for the same amount of time.

Also, I used this recipe, if that makes a difference (uses about 40% water):
http://www.pizzamaking.com/thincrust.php

[TXCraig1]

Isn't that the balloon from the "balloon boy" hoax a few years ago? 

[Jackie Tran]

How long did you let the dough rest between docking and baking?  Was this time/rest period the same as all the other bakes you've done with this dough? 

[Mmmph]

Looks like something from my youth....