Bummer! It's all about the bubbles, right?
It was more dense and bready.
Dense and bready dosen't sound right at all. Hmmm. I haven't had that issue come up with this formula. Could be the brand.
I let the dough set at room temp. for at least 4 hours and then I either use it at that point or throw it in the fridge for use next day (24 hrs). Removing from fridge 1 hr. before rolling.
I am not docking, layering/sheeting at this point and time. The folding was with a different formula.
I'm using a small 5 inch roller to focus on the center of the dough. It helps move the bubles to the edge. I know pampered Chef sells them, and have seen them in a few specialty shops. SOmetimes they have 2 different sized rollers on each end of the handle. (If you haven't seen one, I know that it can sound weird.)
The amounts of ingredients in the first sauce recipe are a bit low and it's also missing the ground white pepper, ground fennel and cumin. Remember this is still a work in progress, it's not totally there yet.
Also remember to leave a good 1 1/2 - 2 inch border. The toppings tend to weigh-down the bubbles.
If you add enough cheese it will spread as it melts and still allows the bubbles to form. Don't ask how much is enough, this is one of those things I've learned to eye-ball and every brand spreads differently.
Even very slight over-mixing seems to affect the bubbles. Still not totally sure about it though.
Don't get too frustrated yet. Somehow my son manages to kill the bubbles, and I haven't quite figured out exactly what he's doing to cause it. Hopefully, I'll catch whatever it is.
Hope this helps.