I am using a recipe that calls for 1 kg flour, 5 gr. IDY, 20 gr. salt, 20 gr. olive oil, 500 ml water. I follow the instructions shown on a Brazilian TV program (
) , (
). The crust is one of the tastiest I've gotten so far, but for some reason, it forms tiny bubbles during the first (between 2 to 4 hours) and second rises (already divided into balls, for about 2 hours). Even when it looks like the dough is ready to be rolled out, it has bubbles. I place the skin with the bubbles in the oven and then it forms 2 inch large bubbles near the border when I par-bake topped with some sauce or cheese.
1) I use regular flour, type 1 or special (it means, the flour was obtained from clean grains, without the germ, with the maximun extration rate of 20% and maximum amount of ash of 0,385%). Nobody ever heard of high gluten, special flour for pizza or bread around here.
2) I use luke warm water
3) I add olive oil after all other ingredients are well incorporated, after some kneading.
4) I par-bake in a wood fired oven using a perfurated pizza sheet. (I par-bake because I still havenīt figured why my oven doesnīt get the floor as hot as the dome to be able to bake a whole pizza sincronized top and bottom.
How can I eliminate those bubbles in the dough? They don't seems right to me. Any idea?