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