Docking is a chain thing. That's what Dominos and Papa Johns are doing. If you (or your owner) want to sell McPizza, dock. If the owner truly is an 'artist,' then docking should offend him, because it's one of many ways that the chains suck any and all artistry out of the pizza.
Bubbles are generally a cold dough thing. You don't want to bake dough straight from the fridge. If you temper the dough properly - and stretch the dough properly, you won't have bubbles. If something happens and you do end up with a bubble, use a bubble popper.
If your dough expands like crazy, it means you're either exposing your yeast to too much heat, too much time or are using too much yeast. No matter what, even if the dough has expanded too much, do not re-ball close to the bake, as it makes a dough that's pretty much impossible to stretch and that will be excessively tough. Ideally, if the dough has expanded too much, you'll have time to re-ball it and give it a few hours to relax. If you don't have time, though, don't re-ball.
If you want to produce some of the best wings on the planet, use this process:http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html
Make sure the wings are fresh, though, and not frozen. This process makes a crispy, fairly salty wing. If you use frozen wings (that are generally brined), the salt goes through the roof (and the meat isn't as moist because it's been frozen).
Once you master pizza, you should be able to relatively easily transfer your new found pizzamaking skills to bread. Also, this might be an east coast thing, but most pizzerias here serve garlic knots not bread. Most people here, me included, prefer the knots.