Cornicione it's not the look that we are talking about here or preferences on the char or how many bubbles or leoparding it has, if it's good I would eat it no matter how many bubble it has. I'm just saying that we can actually just tell from looking at a pizza if is fermented well or not at all.
When I see those kind of bubbles I cut the pizza and is never cooked.
Just from years of experience and a lot of mistakes when I started this carrier, but you don't have to agree of course.
Have a good one
I think this is along the same lines as the misunderstanding that I had with Marco. I am NOT advocating one way or another regarding preferences for bubbles/leopard spots.
What I AM saying is that leopard spots alone are not a reliable indicator of fermentation. I have seen all manner of leopard spots (big, small, high density, low density) on all manner of crusts (nice and airy, flat and dense, overcooked, just right, undercooked etc.)
Some have gone so far as to suggest there is some differential between "good" and "bad" leopard spots (see other threads). Personally I think they're just a side effect which may OR MAY NOT be an indicator of a defective dough/fermentation. Imho, what you can't do is use them as a reliable gauge of anything. I guess we'll just have to agree to disagree.