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I get some air bubbles inside the actual crust but not throughout the slice so I want to hear your dos and donts to get a really nice airy dough.
You really need to post your whole formula, workflow, and baking method (oven type, temp, stone type, etc.) for people to be able to help with a question like this.
15 minutes sounds like the oven is a little cool for a thin pizza. I would bump the temp up and look at a stone too.